Thermal Losses of Tertiary Butylhydroquinone (TBHQ) and Its Effect on the Qualities of Palm Oil

Liu, Cuifang; Li, Jun; Bi, Yanlan; Wang, Xuede; Sun, Shangde; Yang, Guolong

doi:10.5650/jos.ess16041

Cited by 17 publications

(20 citation statements)

References 17 publications

(11 reference statements)

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“…These results were similar to the findings obtained with the oil heated without food matrix. It can be suggested that during deep frying neither phenolic compounds in RBP extract nor TBHQ were stable at high temperature . These findings are consistent with the results reported by Guo et al., who demonstrated that there was insignificant difference (p < 0.05) in the p ‐AnV level of deep frying of potatoes in palm oil fortified with rosemary extract and TBHQ (0.12 g kg −1 ) at 180 °C for 300 min.…”

Section: Resultssupporting

confidence: 90%

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Antioxidant Activity of Rambutan (Nephelium lappaceum L.) Peel Extract in Soybean Oil during Storage and Deep Frying

Phuong

Nguyen

et al. 2019

Euro J Lipid Sci & Tech

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Rambutan (Nephelium lappaceum L.) peel (RBP) is discarded as the main by-product during processing of the fruit. Increasing attention is now paid to the valorization of RBP for the recovery of valuable compounds. Geraniin, ellagic acid, quercetin, and rutin are the main phenolic compounds found in methanolic RBP extract. Extracted rambutan peel powder (ERPP) is used to evaluate the oxidative stability of soybean oil stored at 4 and 30°C in the dark and light and deep fried with potatoes at 160°C. Tert-butylhydroquinone (100 µg g −1 oil, TBHQ) serves as positive control. Oil supplemented with ERPP of 1000 µg gallic acid equivalents (GAE) g −1 of oil shows positive effects on the retardation of the oxidation process during storage in comparison with oil without addition. During deep frying, either ERPP (1000 µg GAE g −1 ) or TBHQ retards the lipid oxidation of oil. Levels of thiobarbituric acid reactive substances of potatoes fried in oil fortified with the extract and TBHQ (0.4-0.59 µg g −1 ) are much lower than those without the extract (1.31 ± 0.10 µg g −1 ) (p < 0.05). Therefore, RBP extract exhibits favorable antioxidant effects and can be used for effectively inhibiting lipid oxidation in oil during storage and deep frying. Practical Applications: An extract from rambutan fruit peel containing phenolic compounds, that is, geraniin, ellagic acid, rutin, and quercetin showed promising results to be used as potential antioxidants in soybean oil during deep frying. Both oxidation of the frying oil as well as the oxidation of the food product, that is, potatoes were inhibited. These results demonstrated that rambutan fruit peel extract can be used as a natural antioxidant in frying oil to replace synthetic antioxidants, that is, TBHQ.

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Section: Resultssupporting

confidence: 90%

“…A gradual loss of TBHQ at heating temperatures between 105 and 180 °C during 24 h was recorded by Li et al . The result also revealed that the amount of TBHQ decreased as a function of increase in tert ‐butylquinone, which has no antioxidative properties …”

Section: Resultsmentioning

confidence: 78%

Antioxidant Activity of Rambutan (Nephelium lappaceum L.) Peel Extract in Soybean Oil during Storage and Deep Frying

Phuong

Nguyen

et al. 2019

Euro J Lipid Sci & Tech

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“…A total of 2.00 g of each sample was extracted by methanol, then agitated and centrifuged three times by a vortex mixer (XW‐80A, Qilinbeier, Haimen China) and a low‐speed centrifuge (TDL‐80‐2B, Anting, Shanghai China) at RT. Details were described in previous methods …”

Section: Methodsmentioning

confidence: 99%

“…The data indicated that a small portion of TBHQ was transformed, and TQ was the major transformation product. Besides TQ, Li et al observed that part of TBHQ in SBO system under heating conditions was esterified by free fatty acid (FFA). However, the esterification products of TBHQ with FFA was not detected when the FFA level was low or the fats and oils were stored at RT.…”

Section: Introductionmentioning

confidence: 99%

Transformation of TBHQ in Lard and Soybean Oils During Room Temperature Storage

Wang

et al. 2019

Euro J Lipid Sci & Tech

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Tert‐butylhydroquinone (TBHQ) has been widely used in oils and oleaginous foods as powerful antioxidants, and TBHQ can be easily converted to tert‐butylquinone (TQ) at room temperature. In this work, the changes in TBHQ and TQ contents in lard and soybean oil during storage are investigated in detail. Results show TBHQ content decreases gradually during storage as the TQ content increases in both lard and soybean oil at room temperature. Moreover, the decrement in TBHQ is much larger than the increment in TQ, and the difference increase over storage time. This suggests that TBHQ is transformed into other compounds in addition to TQ. To identify these compounds, lard containing 200 mg kg−1 of TBHQ stored for 150 days is extracted by methanol. Prep‐LC is used to purify the transformation products of TBHQ during storage. The products are identified as 2‐methylallyl‐hydroquinon and 2‐(2‐methoxy‐2‐methylpropyl)‐hydroquinone by LC/MS and NMR. The transformation mechanism of these products is also proposed. Practical Applications: TBHQ is very prone to transformation due to its strong antioxidant activity. However, the transformation products of TBHQ in fats and oils may have an adverse effect on the shelf‐life and safety of lipid rich products. Moreover, the accuracy of TBHQ quantitative detection is also affected. The contents change of TBHQ, TQ, and other transformation products in lard and soybean oil containing 200 mg kg−1 TBHQ are investigated at room temperature. Apart from TQ, other transformation products of TBHQ are purified and identified. This work enriches the research on the transformation mechanism and products of TBHQ in lipid systems at room temperature. It provides better understanding on the safety and detection accuracy of TBHQ as well. Lard and soybean oil containing 200 mg kg−1 tert‐butylhydroquinone (TBHQ) are stored for 150 days at room temperature. TBHQ and the transformation products of TBHQ are extracted by methanol and detected by NP‐HPLC. To identify the transformation products of TBHQ, Prep‐LC is used to isolate and purify the transformation products of TBHQ during storage. The products are identified as 2‐methylallyl‐hydroquinon and 2‐(2‐methoxy‐2‐methylpropyl)‐hydroquinone by LC‐MS and NMR. The transformation mechanism of these products is also proposed.

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“…High OSI of the fresh oils from Restaurants A and B was most probably due to the addition of permitted synthetic antioxidants such as TBHQ, BHA and BHT. These synthetic antioxidants are commonly being used in the edible oil by the industries such as Malaysia, China, Peru, Australia and America, due to being widely available, cost effective and able to delay the oxidative rancidity in the oil (Liu et al, 2016). The OSI of the in-use oils was in the range of 5.0-36.8 hr ( Table 4).…”

Section: Oxidative Stabilitymentioning

confidence: 99%

Frying Oil Quality in Fast Food Restaurants in East Coast Malaysia: A Preliminary Survey

Ismail¹

2020

JOPR

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Fresh, in-use regardless the days of frying and discarded oils were collected from fast food restaurants in Kuala Terengganu, Terengganu, Malaysia to investigate the quality of the frying oil used in the commercial frying industries. The fresh oils used in these restaurants were palm olein and/or palm oil. Oxidative stability index (OSI), smoke point, colour, free fatty acid (FFA), polar compound, peroxide value (PV) and ρ-anisidine value (ρ-AV) were evaluated. The fresh oils showed quality that is within specification of standards and references. The in-use oils showed a high degree of deterioration by having a lower OSI, smoke point, and darker colour. High levels of FFA showed that 42.9% of in-use oils and 100% of discarded oils had exceeded the maximum limit of 1%. Polar compound of 42.9% of the in-use oils and 50% of the discarded oils had exceeded the maximum limit (>27%). As high as 81% of the in-use oils and 75% of the discarded oil collected having ρ-AV of more than 10 which suggests that inspection by the local authority should be carried out to monitor the quality of the cooking oil used in the fast food restaurants.

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Thermal Losses of Tertiary Butylhydroquinone (TBHQ) and Its Effect on the Qualities of Palm Oil

Cited by 17 publications

References 17 publications

Antioxidant Activity of Rambutan (Nephelium lappaceum L.) Peel Extract in Soybean Oil during Storage and Deep Frying

Antioxidant Activity of Rambutan (Nephelium lappaceum L.) Peel Extract in Soybean Oil during Storage and Deep Frying

Transformation of TBHQ in Lard and Soybean Oils During Room Temperature Storage

Frying Oil Quality in Fast Food Restaurants in East Coast Malaysia: A Preliminary Survey

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