Premium
The Efficiency of TBHQ, β‐carotene, Citric Acid, and Tinuvin 234® on the Sensory Stability of Soybean Oil Packaged in PET Bottles
Author(s) -
Azeredo H.M.C.,
Faria J.A.F.,
Silva M.A.A.P.
Publication year - 2003
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.1365-2621.2003.tb14156.x
Subject(s) - citric acid , chemistry , soybean oil , food science , peroxide , organic chemistry
The use of plastic packaging for oils permits exposure to light, increasing oxidation. The goal of this work was to maximize sensory stability of soybean oil packaged in PET bottles. A central composite design was used to combine different levels of TBHQ, β‐carotene, and citric acid, added to oil, and Tinuvin 234®, added to bottles. After 6 mo of storage, the oxidation degree was assessed by sensory and peroxide tests. TBHQ and Tinuvin 234 were the most effective antioxidants, and the minimum concentrations required to keep a reasonable stability during storage were: 120 ppm of TBHQ; 7 ppm of β‐carotene; 15 ppm of citric acid and 0.1% of Tinuvin 234.