Antioxidant Activity, Reaction Mechanisms, and Kinetics ofMatricaria recutitaExtract in Commercial Blended Oil Oxidation

Antioxidant activity, reaction mechanisms, and kinetics of Matricaria recutita crude extract (CE; total phenolics: 41 ± 2.5 mg/g, total flavonoids: 26 ± 1.4 mg/g, IC50: 82.3 ± 2.8 µg/mL and reducing power: 10.45 ± 0.56 mmol Fe2+/mass) in comparison to tert-Butylhydroquinone during oxidation of blended vegetable oil (sunflower, soybean, and palm oil) at 120, 130, and 140°C were studied. Good correlations existed between the Rancimat oil stability index and stability indices (induction period) calculated from peroxide value, conjugated diene value, and anisidine value with no significant differences in kinetic parameters calculated from them. The temperature acceleration (Q10), activation energy (Ea), frequency factor (A), enthalpy (ΔH++), entropy (ΔS++), and free energy of activation (ΔG++) for oils containing crude extract were lower than for oils containing tert-Butylhydroquinone (0.0025, 0.005, 0.01, and 0.02%). Values were independent of crude extract or tert-Butylhydroquinone concentration. For crude extract and tert-Butylhydroquinone, Ea and A were well correlated with ΔH++ and ΔS++ values, respectively, but correlation between Ea and Q10 for crude extract compared to tert-Butylhydroquinone was poor. Furthermore, the rate of Monounsaturated:Polyunsaturated fatty acids formation did not differ significantly between crude extract and tert-Butylhydroquinone, but concentrations of them did affect Monounsaturated:Polyunsaturated ratio. Based on the results obtained, crude extract decreased the rate of the oxidation reaction due to the decrease in the concentration of the activated complex and reduction in the rate at which the activated complex dissociated into oxidation products.