Premium
Effect of antioxidants on refined palm oil
Author(s) -
Fritsch C. W.,
Weiss V. E.,
Anderson R. H.
Publication year - 1975
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/bf02640744
Subject(s) - butylated hydroxytoluene , butylated hydroxyanisole , peroxide , chemistry , palm oil , hydroquinone , peroxide value , organic chemistry , benzoyl peroxide , food science , tertiary amine , antioxidant , polymerization , polymer
Alkali refined palm oil and hydrogenated cotton‐seed oil were stabilized with butylated hydroxytoluene, butylated hydroxyanisole, and tertiary butylhydroquinone. Under bulk storage temperatures significant reductions in the peroxide formation of palm oil were obtained only with tertiary butyl‐hydroquinone. The reduction in peroxide formation with tertiary butylhydroquinone was much greater than anticipated from the active oxygen method results. The stability improvement of a snack product fried in palm oil stabilized with tertiary butylhydroquinone depended greatly on the frying conditions used. Under mild frying conditions tertiary butyl‐hydroquinone had somewhat greater carry‐through than butylated hydroxytoluene. Under more severe frying conditions tertiary butylhydroquinone provided less protection than butylated hydroxytoluene. Both palm oil and hydrogenated cottonseed oil stabilized with only butylated hydroanisole had higher active oxygen stabilities than the unstabilized controls; however, no reduction in peroxide formation of the butylated hydroxyanisole oils compared to the controls was found during storage of the oil or the snack product at 50–60 C.