Studies were conducted to follow the fate of antioxidant~ in heated vegetable oll at temperatures approximating those of frying cond/-don~ Samples of vegetable oils spiked with 0.02% [ t'Cl BHA or 0.02% [t4CI TBHQ were heated at ca. 180-190 C for 4.5 hr. It was found thXt 24 and 48% of the radioactivity added as BHA and TBHO. respectively, remained in the oils. Normal-phase HPLC analyses revealed that 55% of the radiolabe[ in the heated BHA-oil and 95% in the heated TBHQ-oil were not eluted as parent substances. The as-yet unidentified alteration products in the heated oil appear to be less polar than the added antioxidants.
ABBREVIATIONSBHA, 2-or 3-t-butylhydroxyanisole; BHT, 2,6-di-t-butylhydroxytoluene; TBHQ, t-butylhydroquinone; HPLC, high pressure liquid chromatography.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.