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Efficacy of the antioxidants BHA and BHT in palm olein during heating and frying

The effectiveness of butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) in retarding the deterioration of RBD palm olein during static heating (180 C) and frying operations was assessed by determining the peroxide, anisidine, acid and iodine values; absorbances at 232 and 268 nm; and...

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Main Authors: Augustin, M. A., Berry, S. K.
Format: Article
Published: Wiley 1983
Online Access:http://psasir.upm.edu.my/id/eprint/111919/
https://aocs.onlinelibrary.wiley.com/doi/10.1007/BF02666575
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spelling my.upm.eprints.1119192025-03-03T02:01:35Z http://psasir.upm.edu.my/id/eprint/111919/ Efficacy of the antioxidants BHA and BHT in palm olein during heating and frying Augustin, M. A. Berry, S. K. The effectiveness of butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) in retarding the deterioration of RBD palm olein during static heating (180 C) and frying operations was assessed by determining the peroxide, anisidine, acid and iodine values; absorbances at 232 and 268 nm; and the fatty acid composition of the oil. During static heating of the oil, BHA was found to be a more effective antioxidant than BHT whereas, during intermittent frying of potato chips, both the antioxidants were relatively ineffective in retarding the deterioration of the oil. The loss of BHT from the oil during static heating exceeded that of BHA. On the other hand, when potato chips were fried in the oil periodically, a higher loss of BHA was observed. Wiley 1983 Article PeerReviewed Augustin, M. A. and Berry, S. K. (1983) Efficacy of the antioxidants BHA and BHT in palm olein during heating and frying. Journal of the American Oil Chemists' Society, 60 (8). pp. 1520-1523. ISSN 0003-021X; eISSN: 1558-9331 https://aocs.onlinelibrary.wiley.com/doi/10.1007/BF02666575 10.1007/bf02666575
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
description The effectiveness of butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) in retarding the deterioration of RBD palm olein during static heating (180 C) and frying operations was assessed by determining the peroxide, anisidine, acid and iodine values; absorbances at 232 and 268 nm; and the fatty acid composition of the oil. During static heating of the oil, BHA was found to be a more effective antioxidant than BHT whereas, during intermittent frying of potato chips, both the antioxidants were relatively ineffective in retarding the deterioration of the oil. The loss of BHT from the oil during static heating exceeded that of BHA. On the other hand, when potato chips were fried in the oil periodically, a higher loss of BHA was observed.
format Article
author Augustin, M. A.
Berry, S. K.
spellingShingle Augustin, M. A.
Berry, S. K.
Efficacy of the antioxidants BHA and BHT in palm olein during heating and frying
author_facet Augustin, M. A.
Berry, S. K.
author_sort Augustin, M. A.
title Efficacy of the antioxidants BHA and BHT in palm olein during heating and frying
title_short Efficacy of the antioxidants BHA and BHT in palm olein during heating and frying
title_full Efficacy of the antioxidants BHA and BHT in palm olein during heating and frying
title_fullStr Efficacy of the antioxidants BHA and BHT in palm olein during heating and frying
title_full_unstemmed Efficacy of the antioxidants BHA and BHT in palm olein during heating and frying
title_sort efficacy of the antioxidants bha and bht in palm olein during heating and frying
publisher Wiley
publishDate 1983
url http://psasir.upm.edu.my/id/eprint/111919/
https://aocs.onlinelibrary.wiley.com/doi/10.1007/BF02666575
_version_ 1825810706546556928
score 13.244413

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