2013•Unpublished venueRequires access

Effects of Antioxidants on the Oxidative Stability of Vegetable Oil at Elevated Temperature

Oladimeji T. Azeez, Kennedy O. Ejeta, Ehigiator O. Frank, Nwakamma E. Gerald

Abstract

Unstable nature of vegetable oil posed serious health risk to humans. The oxidative stability of vegetable oils (Palm Olein, Soyabean Oil and Linseed Oil) with direct incorporation of antioxidants (tertiary butyl hydroxoquinone (TBHQ), butylated hydroxyl toluene (BHT) and mixed (TBHQ and BHT) at room temperature and 70 0 C for 168 hours was aimed to be investigated. Peroxide value was determined and the oxidative stability was evaluated. TBHQ had significant effect on the oxidative stability of palm olein at 70 0 C while (TBHQ and BHT) had synergetic effect on stability of Soya bean oil at room temperature and Linseed oil at 70 0 C.

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Key concepts: Linseed oil, Chemistry, Food science, Peroxide value, Antioxidant, Vegetable oil, Oxidative phosphorylation, Palm oil