Protective action of the antioxidants BHT and BHA in fats heated at high temperatures
1986
Dobarganes, M.C. | Perez-Camino, M.C. | Gutierrez Rosales, F. (Consejo Superior de Investigaciones Cientificas, Sevilla (Spain). Instituto de la Grasa y sus Derivados)
A study to define the effect of temperature on the efficacy of the antioxidants in edible oils has been carried out. A simple system permits the control of the remaining and evaporated BHT and BHA as well as the calculation, by difference, of the altered antioxidant. Two levels of antioxidants -200 and 400 ppm- have been controlled and their evolution has been followed during a period of 15 hours at 200 degrees C in both the presence and absence of atmospheric oxygen. The results indicate that there is a high loss of both antioxidants, reaching 50 % after 5 and 2 hours for BHT and BHA respectively, and a high alteration even in nitrogen atmosphere. Significant differences between the level of alteration of the fats with and without nitrogen protection have not been found
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