Thermal Stability of Some Commercial Natural and Synthetic Antioxidants and Their Mixtures

Abstract

The thermal stability of some commercially available antioxidants alone or in binary or ternary mixtures was investigated in order to find the optimal combination of antioxidants for food processing. The synthetic antioxidants used were butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), propyl gallate (PG) and tertiary‐butyhydroquinone (TBHQ). Other antioxidants such as ascorbyl palmitate (AP), mixed tocopherols (TOCO) and monoacylglycerol citrate (MGC) were also employed. The effectiveness of these antioxidants and their combinations was assessed using the Rancimat test by measuring the induction period for the oxidation of sunflower oil after heating at 180C for 1 h and comparing it to the oxidation kinetics of the oil without added antioxidants. All antioxidants and their binary or ternary mixtures showed different degrees of thermal instability. TBHQ individually, among all the examined antioxidants, showed the highest thermal stability. On the other hand, AP as an antioxidant in sunflower oil exhibited low stability during heating. The thermal stability of AP could be enhanced by the addtion of BHA or BHT in binary mixtures at a ratio of 1:3 (w/w). In addition, the ternary mixture of AP, TOCO and MGC (65:25:10) in sunflower oil also showed a higher stability to thermal inactivation. However, the ternary mixture containing 0.13% AP, 0.05% TBHQ and 0.02% MGC provided the optimal protection during thermal treatment. Although a combination of 0.13% BHT, 0.05% AP and 0.02% MG was very effective synergistically at room temperature, it showed a higher susceptibility to thermal inactivation. It was

Monitoring changes in the volatile profile of cheese crackers during storage using GC–MS and PTR–MS

“…This compound was probably produced from the oxidation of TBHQ (tert-butylhydroquinone), an antioxidant commonly used to slow rancidity in edible oils. [34,35] It is important to recognize that, although some of the volatile compounds identified in the samples could have a limited role in defining the aroma of the product compared with others having lower sensory thresholds, e.g. dimethyl sulphide, furfural, 3-methylthiopropanal, etc., their high concentrations in the headspace made them main contributors to the PTR-MS ion profiles.…”

Action and fate of natural and synthetic antioxidants during frying

“…With regard to their comparative stability against thermal oxidation the order found was BHT > PG > BHA > TBHQ (Hammama and nawar, 1991). However, concerning their effectiveness in decreasing the formation of new compounds during frying, TBHQ has been reported to be much more effective than BHA and BHT (Augustin and Berry, 1984;Gordon and Kourimska, 1995b;Allam and Mohamed, 2002).…”

“…The most systematic study has been carried out by Allam and Mohamed (2002) with the aim of clarifying the effect of the most important synthetic antioxidants BHT, BHA, PG and TBHQ and their binary and tertiary mixtures with synergists and tocopherols. The authors evaluated the loss of the oil stability index of each system in sunflower oil after heating at 180°C for one hour.…”

Oxidative Stability of Virgin Olive Oil as Affected by the Bene Unsaponifiable Matters and Tertiary‐Butylhydroquinone

“…Among various well‐known methods to prevent edible fats and oils oxidation, the addition of antioxidants is preferentially considered. Tertiary‐butylhydroquinone (TBHQ) has been found to be the most powerful synthetic antioxidant using to stabilize lipid systems, particularly at high temperatures (Allam and Mohamed 2002). However, the safety of synthetic antioxidants has been questioned due to their potential risk (Okubo and others 2003).…”