2009•Zhongguo youzhiRequires access

Synergistic effect of different antioxidants on stability of peanut oil

Deng Yifeng

Abstract

The antioxidation effects of BHA,BHT,TBHQ and complex antioxidants on peanut oil were studied by accelerating oxidation test(Schaal).The complex antioxidant was superior to the single antioxidant in antioxidation effect,and the citric acid had synergistic effect.The complex antioxidant of 0.015%TBHQ,0.005%BHT and 0.01%citric acid had significant antioxidation effect on peanut oil.

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Key concepts: Citric acid, Antioxidant, Chemistry, Peanut oil, Food science, Organic chemistry, Raw material