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Effectiveness of antioxidants in refined, bleached and deodorized palm olein
Author(s) -
Augustin M. A.,
Berry S. K.
Publication year - 1983
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02540904
Subject(s) - butylated hydroxyanisole , butylated hydroxytoluene , propyl gallate , chemistry , antioxidant , food science , palm oil , peroxide , peroxide value , organic chemistry
The addition of antioxidants butylated hydroxytoluene (BHT), propyl gallate (PG), tertiary butylhydroquinone (TBHQ), dilaurylthiodipropionate (DLTDP), and trihydroxybutyrophenone (THBP) at a level of 200 ppm to refined, bleached and deodorized (RBD) palm olein resulted in the retardation of the oxidative deterioration of the oil when stored at 60 C for a period of 10 weeks. The extent of oxidative deterioration was determined by measuring the peroxide and anisidine values and E 1 cm 1% at 232 nm and 268 nm of the oil. Butylated hydroxyanisole (BHA) proved to be a relatively ineffective antioxidant, whereas TBHQ afforded the most protection for the RBD olein.