Effect of TBHQ on quality characteristics of RBD olein during frying

The changes in quality characteristics of refined, bleached and deodorized palm olein (RBD olein) during heating with intermittent frying for 5 hr/day for weight consecutive days in three systems were compared. The systems were (i) RBD olein without antioxidant (system 1); (ii) RBD olein to which 200 ppm of tertiary butylhydroquinone (TBHQ) had been added prior to frying on the first day (system 2), and (iii) RBD olein which had TBHQ added to a level of 200 ppm at the start of each day. The addition of TBHQ reduced the level of polar components and polymers in the oil, decreased the rates of change in iodine value and dielectric constant and decreased the rate of oxidation of C18:2. The reduction in the rates of these undesirable changes was more pronounced when the TBHQ was added to the system on each day of frying than when there was a single addition of TBHQ prior to frying on the first day. The undesirable effect of adding TBHQ was that it darkened the oil.

[1]  C. Fritsch,et al.  Changes in dielectric constant as a measure of frying oil deterioration , 1979 .

[2]  A. Kunugi,et al.  Studies on the antioxidants XVIII: Oxidation product of tertiary butyl hydroquinone (TBHQ) (I) , 1983 .

[3]  D. PageB.  油,ラード,ショートニング中の9種のフェノール性抗酸化剤の高速液体クロマトグラフ定量 , 1979 .

[4]  P. Swoboda,et al.  Deterioration of sunflower seed oil under simulated frying conditions and during small‐scale frying of potato chips , 1982 .

[5]  E. G. Perkins,et al.  Heated fats. IV. Chemical changes in fats subjected to deep fat frying processes: Cottonseed oil , 1965, Journal of the American Oil Chemists' Society.

[6]  M. Augustin,et al.  Effectiveness of antioxidants on the stability of banana chips , 1984 .

[7]  G. Billek,et al.  Quality assessment of used frying fats: A comparison of four methods , 1978 .

[8]  C. W. Fritsch,et al.  Measurements of frying fat deterioration: A brief review , 1981 .

[9]  M. Peled,et al.  Effect of water and bht on stability of cottonseed oil during frying , 1975 .

[10]  E. R. Sherwin,et al.  Tertiary butylhydroquinone as antioxidant for crude sunflower seed oil , 1972 .

[11]  T. Kawada,et al.  Chemical reactions involved in the deep fat frying of foods. I. A laboratory apparatus for frying under simulated restaurant conditions , 1965, Journal of the American Oil Chemists' Society.

[12]  C. Stine,et al.  RETENTION OF SYNTHETIC PHENOLIC ANTIOXIDANTS IN MODEL FREEZE‐ DRIED FOOD SYSTEMS , 1978 .

[13]  W. Nawar,et al.  Evaluation of New Methods for the Assessment of Used Frying Oils , 1981 .

[14]  F. Bibbins,et al.  Oxidation and antioxidants , 1934 .

[15]  A. Kunugi,et al.  Studies on the antioxidants XVII: Photooxidation products of concomitantly used butylated hydroxyanisole and propyl gallate , 1983 .