Kinetic modeling of oxidation parameters and activities of lipase-lipoxygenase in wheat germ oil

This study aimed to investigate the oxidation profile of wheat germ oil extracted from raw during stabilization with microwave (MW) treatment, and kinetics parameters (free fatty acids (FFA), peroxide value (PV), thiobarbituric acid (TBA), α-tocopherol, lipase (LA) lipoxygenase (LOX) enzymes activities) under different storage conditions. For stabilizing germ, MW was treated at 700 W for three minutes. The kinetic modeling were analyzed times (0, 15, 30, 45, 60,75, 90, 105. days) temperatures (-18, 0, 4, 25 °C). mathematically modelled PV LA fitted well zero-order model, while FFA α-tocopherol TBA followed first second-order kinetics, respectively. constant (k) described by an Arrhenius equation activation energy ranged 5.72 18.5 kJ/mol stabilized germ.