Citation
Augustin, M. A. and Berry, S. K.
(1983)
Effectiveness of antioxidants in refined, bleached and deodorized palm olein.
Journal of the American Oil Chemists' Society, 60 (1).
pp. 105-108.
ISSN 0003-021X; eISSN: 1558-9331
Abstract
The addition of antioxidants butylated hydroxytoluene (BHT), propyl gallate (PG), tertiary butylhydroquinone (TBHQ), dilaurylthiodipropionate (DLTDP), and trihydroxybutyrophenone (THBP) at a level of 200 ppm to refined, bleached and deodorized (RBD) palm olein resulted in the retardation of the oxidative deterioration of the oil when stored at 60 C for a period of 10 weeks. The extent of oxidative deterioration was determined by measuring the peroxide and anisidine values and E 1 cm 1% at 232 nm and 268 nm of the oil. Butylated hydroxyanisole (BHA) proved to be a relatively ineffective antioxidant, whereas TBHQ afforded the most protection for the RBD olein.
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Additional Metadata
| Item Type: | Article |
|---|---|
| Divisions: | Faculty of Food Science and Technology Universiti Pertanian Malaysia |
| DOI Number: | https://doi.org/10.1007/bf02540904 |
| Publisher: | Wiley |
| Keywords: | Antioxidants; Palm olein; Oxidative deterioration |
| Depositing User: | Ms. Zaimah Saiful Yazan |
| Date Deposited: | 18 Feb 2025 23:54 |
| Last Modified: | 18 Feb 2025 23:54 |
| Altmetrics: | http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1007/bf02540904 |
| URI: | http://psasir.upm.edu.my/id/eprint/112539 |
| Statistic Details: | View Download Statistic |
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