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

Abstract

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.