Effect of Antioxidants on Oxidative Stability of Edible Fats and Oils: Thermogravimetric Analysis

Marleen Van Aardt, Susan E. Duncan, Timothy Edward Long, Sean F. O'Keefe, Joseph E. Marcy, Susan R. Sims

Research output: Contribution to journalArticle

45 Citations (Scopus)

Abstract

Thermogravimetric analysis was used to determine the oxidative stability of various edible oils (olive oil, milkfat) and triacylglycerides (triolein, trilinolein), while the effect of natural (α-tocopherol, ascorbic acid) and synthetic antioxidants (butylated hydroxytoluene (BHT), butylated hydroxyanisole (BHA), and tertiary butyl hydroquinone were evaluated by addition to trilinolein. Oil resistance to oxidation was obtained by measuring the increase in sample weight due to the uptake of molecular oxygen, the temperature at maximum sample weight, and the temperature at the onset of oxidation. When comparing sample weight increase, trilinolein proved to be oxidatively less stable than triolein, olive oil, and milk fat, while triolein was less stable than olive oil and milk fat. Olive oil showed significantly higher stability than milkfat when comparing the temperature at the onset of oxidation. When comparing effectiveness of antioxidants, a combination of 0.01% BHA and 0.01% BHT increased trilinolein stability the most.

Original languageEnglish
Pages (from-to)587-591
Number of pages5
JournalJournal of Agricultural and Food Chemistry
Volume52
Issue number3
DOIs
Publication statusPublished - 2004 Feb 11
Externally publishedYes

Keywords

  • Antioxidants
  • Milk fat
  • Oils
  • Oxidative stability
  • TGA
  • Thermogravimetric analysis

ASJC Scopus subject areas

  • Chemistry(all)
  • Agricultural and Biological Sciences(all)

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  • Cite this

    Van Aardt, M., Duncan, S. E., Long, T. E., O'Keefe, S. F., Marcy, J. E., & Sims, S. R. (2004). Effect of Antioxidants on Oxidative Stability of Edible Fats and Oils: Thermogravimetric Analysis. Journal of Agricultural and Food Chemistry, 52(3), 587-591. https://doi.org/10.1021/jf030304f