Stability of Peanut (Arachis hypogaea) Oil with TBHQ (Antioxidant Tertiary Butyl Hydroquinone) by Ultrasonic Studies

Abstract

The efficiency of TBHQ (tertiary butyl hydroquinone) as an antioxidant in peanut (Arachis hypogaea) oil was evaluated by ultrasonic studies. The effect of TBHQ on the oxidation stability of peanut oil was examined. The antioxidant-peanut oil system, in parallel with a control experiment, was subjected to heating at 180 ± 5 °C continuously for a daily period of 4 h for four consecutive days. The parameters used to assess the thermal degradation and oxidation properties of the antioxidant in oils were: ultrasonic velocity, viscosity, density and peroxide value. The adiabatic compressibility, intermolecular free length, relaxation time and acoustic impedance were calculated from the experimental data. Changes in the viscosity, density and ultrasonic velocity in the control were from 0.26553 × 10-1 to 1.28729 × 10-1 10kg.m-1.s-1, 912.59 to 938.31 kg.m-3 and 1422 to 1480 m.s-1, respectively, and in peanut oil with 200 ppm TBHQ were from 0.29129 × 10-1 to 0.573459 × 10-1 kg.m-1.s-1, 913.58 to 922.45 kg.m-3 and 1426 to 1446 m.s-1, respectively, with the 16 h of heating. The results obtained showed an improvement in the thermal degradation and oxidation stability of the formulation compared with the base oil, while ultrasonic studies helped to determine the stability of the edible oil. Hence, it is recommended that peanut oil with TBHQ can be used for frying without any adverse effect and ultrasonic properties can be used for the assessment of the stability of frying oil.