Study of the Lipid Oxidation for Shelf – Life Prediction of Mayonnaise using Arrhenius Equation
Abstract
In this study, the shelf life of mayonnaise (product of high lipid content) was rapidly predicted by studying the lipid oxidation reaction. Samples of mayonnaise were stored in glass bottles and stored in incubators at 30ºC, 37ºC and 45ºC for 2 months to follow the perishable degree of product by measuring the acid and peroxide values every 7 days. Results showedthat the lipid hydrolysis follows zero-order reaction mechanism with activation energy Ea = 33.00 kJ / mol, the acid value increase slowly within study. The Arrhenius equationwas establishedaccordingto theperoxide value: y = -4054.7x + 5.5563 (R2 = 1), estimated shelf life was13.7 months.Lipid oxidation followed the first-order reaction mechanism with the activation energy Ea = 24.76 kJ/mol, the peroxide value increased significantly within study. The Arrhenius equationwas establishedaccordingto theperoxide value: y = -2977.6x + 6.4962 (R2 = 0.9555), the predicted shelf life of the sample was 6,0 months, matches with the published shelf life given by the manufacturer. Thus, lipid oxidation reaction is the main damaging factor of this product and hence, we can confirm the accuracy and applicability of mathematical modeling method to quickly predict the shelf life of food products.
