Effect of Addition of Antioxidants on the Oxidative Stability of Refined Bleached and Deodorized Palm Olein

Authors

  • Benchamaporn Pimpa Faculty of Technology and Management, Prince of Songkla University, Suratthani Campus, Suratthani 84000, Thailand.
  • Duangkhae Kanjanasopa Faculty of Technology and Management, Prince of Songkla University, Suratthani Campus, Suratthani 84000, Thailand.
  • Sophon Boonlam Faculty of Science and Technology, Ratchapatsuratthani University, Suratthani 84100, Thailand.

Keywords:

tert-butylhydroquinone, butylated hydroxyanisole, butylated hydroxytoluene, propyl gallate, peroxide value, thiobarbituric acid

Abstract

The addition of 50, 100, 150 and 200 ppm of butylated hydroxytoluene (BHT), butylated hydroxyanisole (BHA), tertiary butylhydroquinone (TBHQ), propyl gallate (PG) and α-tocopherol to refined, bleached and deodorized palm olein resulted in the retardation of the oxidation of the oil when
stored at 65°C for 13 days. The extent of oxidation was shown by determination of weight gain, peroxide value and thiobarbituric acid value (TBAR). TBHQ was found to be the most effective antioxidant and α-tocopherol was the least effective antioxidant.

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Published

2009-06-30

How to Cite

Benchamaporn Pimpa, Duangkhae Kanjanasopa, and Sophon Boonlam. 2009. “Effect of Addition of Antioxidants on the Oxidative Stability of Refined Bleached and Deodorized Palm Olein”. Agriculture and Natural Resources 43 (2). Bangkok, Thailand:370-77. https://li01.tci-thaijo.org/index.php/anres/article/view/244681.

Issue

Vol. 43 No. 2 (2009): April-June

Section

Research Article

License

online 2452-316X print 2468-1458/Copyright © 2022. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/),
production and hosting by Kasetsart University of Research and Development Institute on behalf of Kasetsart University.