Kinetics of oxidation of iron(II) ions with lipid hydroperoxides

One of the pathways for excessive production of free radicals is the decomposition of lipid hydroperoxides catalyzed by iron. A number of hydroperoxides of unsaturated fatty acids (LOOH), some prepared in our laboratory and others extracted from biological materials, were used to determine the rate constants of Fe²⁺ oxidation by measuring the formation rate of Fe³⁺ ions in the presence of simple unidentate ligands, chloride, and thiocyanate as the [FeCl]²⁺ and [FeNCS]²⁺ complexes, in a deoxygenated dichloromethane:methanol (2:1, v/v) mixture. The rates of Fe²⁺ oxidation with prepared LOOHs via the [FeNCS]²⁺ complex were approximately the same-the average second-order reaction rate constant was 1390 ± 340 dm³ mol⁻¹ s⁻¹; the rate constants of LOOHs from different biological materials were in the same range. The rates measured as the [FeNCS]²⁺ complex were somewhat higher than the rates measured as the [FeCl]²⁺ complex, indicating that ligands could interact in the transition state, thus affecting the disruption of the intermediate complex. Since there were no significant differences in the activation thermodynamic parameters for reactions within the reaction series of studied hydroperoxides, it was assumed that the oxidation proceeded by an inner sphere mechanism, considering that the breakdown of the successor inner sphere complex with the homolytic cleavage of peroxide bonds of hydroperoxides forming reactive alkoxyl radicals was the rate-limiting step. Based on this research, an indirect spectrophotometric method for quantitative determination of LOOH was reestimated. The microprocedure proposed for the lipid hydroperoxide assay could be applied to follow the early stages of lipid peroxidation processes in real biological samples.     

Effect of ionic interactions on the oxidation of Fe(II) with H2O2 in aqueous solutions

The oxidation of Fe(II) with H₂O₂ has been measured in NaCl and NaClO₄ solutions as a function of pH, temperature T (K) and ionic strength (M, mol-L^–1). The rate constants, k (M^–1-sec^–1), d[Fe(II)]/DT=-k[Fe(II)][₂O₂]at pH=6.5 have been fitted to equations of the formlog k = log k₀+ AI ^1/2+BI+CI ^1/2/T Where log k₀=15.53-3425/T in water; A=–2.3, –1.35; B=0.334, 0.180; and C=391, 235, respectively, for NaCl (=0.09) and NaClO₄ ( =0.08). Measurements made in NaCl solutions with added anions yield rates in the order B(OH) ₄ ^– >HCO ₃ ^– >ClO ₄ ^– >Cl^–>NO ₃ ^– >SO ₄ ^2– and are attributed to the relative strength of the interactions of Fe²⁺ or FeOH⁺ with these anions. The FeB(OH) ₄ ⁺ species is more reactive while the FeCO ₃ ⁰ , FeCl⁺, FeNO ₃ ⁺ and FeSO ₄ ⁰ species are less reactive than the FeOH⁺ ion pair. The general trend is similar to our earlier studies of the oxidation of Fe(II) with O₂ except for B(OH) ₄ ^– . The effect of pH on the logk was found to be a quadratic function of the concentration of H⁺ or OH^– from pH=4 to 8. These results have been attributed to the different rate constants for Fe²⁺ (k₀) and FeOH⁺ (k₁) which are related to the measured k by, k=k_0Fe + k_1FeOH, where _i is the molar fraction of species i. The rates increase due to the greater reactivity of FeOH⁺ compared to Fe²⁺. k₀ is independent of composition and ionic strength but k₁ is a function of ionic strength and composition due to the interactions of FeOH⁺ with various anions.