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Thermal stability of some commercial synthetic antioxidants
Author(s) -
Sanhueza Julio,
Nieto Susana,
Valenzuela Alfonso
Publication year - 2000
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/s11746-000-0147-9
Subject(s) - butylated hydroxyanisole , butylated hydroxytoluene , ethoxyquin , chemistry , antioxidant , food science , propyl gallate , lipid oxidation , tocopherol , food additive , organic chemistry , vitamin e
Synthetic antioxidants are widely applied substances in human food and in animal feed industries. These products, which are mainly derived from phenolic structures, were developed to avoid or retard the oxidative rancidity of fats and oils when added either to raw material or to end‐products. Synthetic antioxidants such as butylated hydroxytoluene (BHT), butylated hydroxyanisole (BHA), tertiary butylhydroxyquinone (TBHQ), and ethoxyquin (EQ) are frequently applied during the cooking of the by‐products (viscera, blood, and feathers) in the poultry feed industry. However, results in terms of oxidative prevention are unequal and usually modest. Because information about the thermal stability of synthetic antioxidants is scarce, we developed a laboratory model that simulates the cooking of poultry by‐products to study the effectiveness of BHT, BHA, TBHQ, and EQ. The antioxidants were thermally treated at 100–200°C, over 1 or 2 h. The effectiveness of each antioxidant after the thermal treatment was assessed with the Rancimat test by measuring the modification of the induction period for the oxidation of sardine oil and comparing it to the oxidation kinetics of the oil without added antioxidants. Within our experimental conditions, all antioxidants assayed showed different degrees of thermal instability. BHT and TBHQ were effective as antioxidants at temperatures up to 175°C, exhibiting only 25 to 30% inactivation. However, BHA and EQ were inactivated by 70 and 60%, respectively, at 150°C. Heating time (1 and 2 h) at a given temperature did not significantly modify the behavior of the antioxidants assayed. EQ is the most frequently applied antioxidant to prevent oxidative rancidity in the cooking of poultry by‐products. However, according to our results, EQ and BHA, which is another antioxidant frequently used by the poultry industry, are less suitable