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

42 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

Fingerprint

thermogravimetry
oxidative stability
Oils and fats
olive oil
milk fat
Thermogravimetric analysis
Oils
Antioxidants
Fats
antioxidants
butylated hydroxyanisole
oils
butylated hydroxytoluene
oxidation
lipids
Butylated Hydroxyanisole
Butylated Hydroxytoluene
Weights and Measures
Oxidation
hydroquinone

Keywords

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

ASJC Scopus subject areas

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

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

Effect of Antioxidants on Oxidative Stability of Edible Fats and Oils : Thermogravimetric Analysis. / Van Aardt, Marleen; Duncan, Susan E.; Long, Timothy Edward; O'Keefe, Sean F.; Marcy, Joseph E.; Sims, Susan R.

In: Journal of Agricultural and Food Chemistry, Vol. 52, No. 3, 11.02.2004, p. 587-591.

Research output: Contribution to journalArticle

Van Aardt, Marleen ; Duncan, Susan E. ; Long, Timothy Edward ; O'Keefe, Sean F. ; Marcy, Joseph E. ; Sims, Susan R. / Effect of Antioxidants on Oxidative Stability of Edible Fats and Oils : Thermogravimetric Analysis. In: Journal of Agricultural and Food Chemistry. 2004 ; Vol. 52, No. 3. pp. 587-591.
@article{73fdcae50f994b7ab0aed8bb10913a17,
title = "Effect of Antioxidants on Oxidative Stability of Edible Fats and Oils: Thermogravimetric Analysis",
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.",
keywords = "Antioxidants, Milk fat, Oils, Oxidative stability, TGA, Thermogravimetric analysis",
author = "{Van Aardt}, Marleen and Duncan, {Susan E.} and Long, {Timothy Edward} and O'Keefe, {Sean F.} and Marcy, {Joseph E.} and Sims, {Susan R.}",
year = "2004",
month = "2",
day = "11",
doi = "10.1021/jf030304f",
language = "English",
volume = "52",
pages = "587--591",
journal = "Journal of Agricultural and Food Chemistry",
issn = "0021-8561",
publisher = "American Chemical Society",
number = "3",

}

TY - JOUR

T1 - Effect of Antioxidants on Oxidative Stability of Edible Fats and Oils

T2 - Thermogravimetric Analysis

AU - Van Aardt, Marleen

AU - Duncan, Susan E.

AU - Long, Timothy Edward

AU - O'Keefe, Sean F.

AU - Marcy, Joseph E.

AU - Sims, Susan R.

PY - 2004/2/11

Y1 - 2004/2/11

N2 - 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.

AB - 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.

KW - Antioxidants

KW - Milk fat

KW - Oils

KW - Oxidative stability

KW - TGA

KW - Thermogravimetric analysis

UR - http://www.scopus.com/inward/record.url?scp=0842306391&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=0842306391&partnerID=8YFLogxK

U2 - 10.1021/jf030304f

DO - 10.1021/jf030304f

M3 - Article

VL - 52

SP - 587

EP - 591

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

SN - 0021-8561

IS - 3

ER -