Effectiveness of antioxidants in refined, bleached and deodorized palm olein
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 oxid...
| Main Authors: | , |
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| Format: | Article |
| Published: |
Wiley
1983
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| Online Access: | http://psasir.upm.edu.my/id/eprint/112539/ |
| _version_ | 1848865970352816128 |
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| author | Augustin, M. A. Berry, S. K. |
| author_facet | Augustin, M. A. Berry, S. K. |
| author_sort | Augustin, M. A. |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | 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. |
| first_indexed | 2025-11-15T14:13:10Z |
| format | Article |
| id | upm-112539 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-15T14:13:10Z |
| publishDate | 1983 |
| publisher | Wiley |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1125392025-02-18T23:54:58Z http://psasir.upm.edu.my/id/eprint/112539/ Effectiveness of antioxidants in refined, bleached and deodorized palm olein Augustin, M. A. Berry, S. K. 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. Wiley 1983 Article PeerReviewed 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 https://aocs.onlinelibrary.wiley.com/doi/10.1007/BF02540904 10.1007/bf02540904 |
| spellingShingle | Augustin, M. A. Berry, S. K. Effectiveness of antioxidants in refined, bleached and deodorized palm olein |
| title | Effectiveness of antioxidants in refined, bleached and deodorized palm olein |
| title_full | Effectiveness of antioxidants in refined, bleached and deodorized palm olein |
| title_fullStr | Effectiveness of antioxidants in refined, bleached and deodorized palm olein |
| title_full_unstemmed | Effectiveness of antioxidants in refined, bleached and deodorized palm olein |
| title_short | Effectiveness of antioxidants in refined, bleached and deodorized palm olein |
| title_sort | effectiveness of antioxidants in refined, bleached and deodorized palm olein |
| url | http://psasir.upm.edu.my/id/eprint/112539/ http://psasir.upm.edu.my/id/eprint/112539/ http://psasir.upm.edu.my/id/eprint/112539/ |