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ACCELERATED TEMPERATURE STUDY OF ANTIOXIDANTS
Author(s) -
RAGNARSSON J. O.,
LEICK D.,
LABUZA T. P.
Publication year - 1977
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1977.tb08419.x
Subject(s) - propyl gallate , chemistry , antioxidant , shelf life , chelation , peroxide value , isopropyl , gallate , peroxide , organic chemistry , food science , nuclear chemistry
The improvement in shelf life with antioxidants as measured by the time to reach 3% oxidation of methyl linoleate in model systems at a w 0.11 and 0.75 was studied at 25, 35 and 45°C. Oxidation was measured manometrically and by peroxide value. It was found that the primary antioxidants BHA and BHT gave significant protection as compared to α‐tocopherol, tertiary butylhydro‐quinone and propyl gallate. The chelating agents EDTA and isopropyl citrate were much less effective. For the primary antioxidants BHA and BHT, mechanism changes occur such that the protection achieved at 25°C is two to three times greater than that achieved at 45°C whereas the chelating agents gave about the same protection. It was concluded that a single temperature accelerated shelf life test should not be used for testing antioxidant effectiveness.