The kinetic study of the selenium yeast stability

Area of Science:

• Biochemistry
• Food Science
• Pharmacology

Background:

• Selenium yeast is a popular nutritional supplement.
• Understanding its degradation kinetics is crucial for ensuring product quality and efficacy.
• Temperature significantly impacts the stability of bioactive compounds.

Purpose of the Study:

• To investigate the degradation kinetics of selenium yeast at various temperatures.
• To predict the shelf life of selenium yeast using the Arrhenius law.
• To compare predicted stability with experimental data under normal storage conditions.

Main Methods:

• Kinetic analysis of selenium yeast degradation at different temperatures.
• Application of the Arrhenius law to predict stability.
• Determination of selenium content using a fluorimetric method.
• Experimental validation of predicted shelf life at 25°C.

Main Results:

• Selenium yeast degradation follows first-order kinetic equations.
• Predicted shelf life of selenium yeast at 25°C exceeded 1126 days.
• Experimental results at 25°C aligned with predicted values.
• No significant physical changes were observed in selenium preparations stored at 25°C.

Conclusions:

• Selenium yeast exhibits high stability under normal storage conditions.
• The Arrhenius law is a reliable tool for predicting the shelf life of selenium yeast.
• The predicted shelf life supports the long-term viability and quality of selenium yeast supplements.