Electrochemical Effect of Omega 3 Fatty Acid in Milk at Different Temperatures by Cyclic Voltammetry

Authors

  • Hind Jaber Hassoon Department of Medical Laboratory Techniques, Health and Medical Techniques College-Baghdad, Middle Technical University – Iraq https://orcid.org/0000-0002-1657-1559
  • Muhammed Mizher Radhi Department of Radiological Techniques, Health and Medical Techniques College-Baghdad, Middle Technical University – Iraq
  • Asmaa Abdulsattar Obaid Department of Physiotherapy Techniques, College of Health and Medical Techniques-Baghdad, Middle Technical University, Baghdad – Iraq

DOI:

https://doi.org/10.48112/bcs.v2i3.537

Abstract

Abstract Views: 510

In this study, a new method to determine the extent effect of chemical interference between omega 3 fatty acid (fish oil), and milk solution (lactose) was used by electrochemistry procedure through oxidation-reduction of electric current peaks. The different temperature factors and their effect on the oxidation peak of omega-3 in the milk medium were applied to determine the values of activation energy (Ea*) and other thermodynamic values were calculated, such as enthalpy (ΔH*), free energy (ΔG*), and entropy (ΔS*).  The results of the analysis showed that there is only one reduction peak of omega 3 fatty acid in milk, which proves that fish oils with lactose milk have an effective antioxidant effect on the body of the organism in addition to the benefits envisaged by these oils. Temperature is the main action to destruction of milk proteins above 50 oC, in addition to the effect of omega-3 on the milk as well.

Keywords:

Cyclic voltammetry, Ea*, Milk, Omega 3 fatty acid, ΔG*, ΔH*, ΔS*

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Electrochemical Effect of Omega 3 Fatty Acid in Milk at Different Temperatures by Cyclic Voltammetry

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Published

2023-07-01

How to Cite

Hassoon, H. J., Radhi, M. M., & Obaid, A. A. (2023). Electrochemical Effect of Omega 3 Fatty Acid in Milk at Different Temperatures by Cyclic Voltammetry. Biomedicine and Chemical Sciences, 2(3), 203–207. https://doi.org/10.48112/bcs.v2i3.537

Issue

Vol. 2 No. 3 (2023)

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Copyright (c) 2023 Biomedicine and Chemical Sciences

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This work is licensed under a Creative Commons Attribution 4.0 International License.

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