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Kinetic approach of natural antioxidant depletion during thermal oxidation

H. C. POPA1, S. JIPA2,3,* , T. ZAHARESCU2, PANAGIOTIS KEFALAS1

Affiliation

  1. Food Quality and Chemistry of Natural Products, Mediterranean Agriculture Institute of Chania,(CHIEAM), Crete, Greece
  2. INCDIE ICPE CA, 313 Splaiul Unirii P. O. Box 149, Bucharest 030138, Romania
  3. “Valachia” University of Targoviste, 18-22 Unirii Av., Targoviste 130082, Romania

Abstract

Natural antioxidants are largely applied for the increase in the thermal stability of organic products. The depletion of additive is a major problem that determines the quality of materials for long term usage. The present approach depicts the efficiency on natural antioxidants obtained by extraction from several herbs belonging to labiatae class. The kinetic parameters of thermal oxidation (induction period, demioxidation time and activation energy) were evaluated and discussed for characterization of antioxidant depletion..

Keywords

Labiatae, Antioxidant depletion, Chemiluminescence, Thermal oxidation, Rosemary.

Citation

H. C. POPA, S. JIPA, T. ZAHARESCU, PANAGIOTIS KEFALAS, Kinetic approach of natural antioxidant depletion during thermal oxidation, Optoelectronics and Advanced Materials - Rapid Communications, 4, 2, February 2010, pp.223-227 (2010).

Submitted at: Nov. 10, 2009

Accepted at: Feb. 2, 2010