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The effect of temperature on the induction time of a stabilized oil
Author(s) -
Reynhout Greg
Publication year - 1991
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/bf02657549
Subject(s) - butylated hydroxyanisole , seasoning , butylated hydroxytoluene , chemistry , food science , induction period , antioxidant , organic chemistry , raw material , catalysis
Soybean oil was fortified with the antioxidants BHT (butylated hydroxytoluene), BHA (butylated hydroxyanisole), TBHQ (tertiary butylhydroquinone), rosemary extract (Herbalox® Seasoning) and tocopherol. Induction times were determined against a control on each sample in a Metrohm Rancimat over a temperature range of 80°C to 180°C. A linear effect of the data was obtained when the log of induction time was plotted against temperature. The Metrohm Rancimat was found to be capable of determining induction times within the range of 0.5 to 70 hr.