2012•Science and Technology of Food IndustryRequires access

A comparative study of several antioxidants controlling the deterioration of palm oil for frying

Fan Zhi-xiong, Liu Yuanfa, Tao Tao, Peng Sun, WU Hai-tao, Lu Lu, Liuping Fan, Li Jinwei

Abstract

The Inhibiting frying palm oil deterioration of BHA,BHT,TBHQ,tea polyphenols(TP),phytic acid(PA),vitaminE(VE) was determined.The results showed that:The order of artificial antioxidant effect:TBHQBHTBHA.The optimum substitutability of TBHQ:0.012g/100g.The optimum substitutability of three natural antioxidants:0.03g/100g polyphenols,0.016g/100g phytic acid,0.8g/100g VE.The order of antioxidant effect:VETBHQTPPA.

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Key concepts: Phytic acid, Polyphenol, Palm oil, Chemistry, Antioxidant, Food science, Biochemistry