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AZIZ, S., MOHAMED, E. (1999). SUITABILITY OF SOME FOOD GRADE ANTIOXIDANTS FOR SUNFLOWER OIL. Egyptian Journal of Agricultural Research, 77(4), 1789-1801. doi: 10.21608/ejar.1999.342460
SIMONE Y. AZIZ; ESAM M. MOHAMED. "SUITABILITY OF SOME FOOD GRADE ANTIOXIDANTS FOR SUNFLOWER OIL". Egyptian Journal of Agricultural Research, 77, 4, 1999, 1789-1801. doi: 10.21608/ejar.1999.342460
AZIZ, S., MOHAMED, E. (1999). 'SUITABILITY OF SOME FOOD GRADE ANTIOXIDANTS FOR SUNFLOWER OIL', Egyptian Journal of Agricultural Research, 77(4), pp. 1789-1801. doi: 10.21608/ejar.1999.342460
AZIZ, S., MOHAMED, E. SUITABILITY OF SOME FOOD GRADE ANTIOXIDANTS FOR SUNFLOWER OIL. Egyptian Journal of Agricultural Research, 1999; 77(4): 1789-1801. doi: 10.21608/ejar.1999.342460

SUITABILITY OF SOME FOOD GRADE ANTIOXIDANTS FOR SUNFLOWER OIL

Article 30, Volume 77, Issue 4, December 1999, Page 1789-1801  XML PDF (3.54 MB)
Document Type: Original Article
DOI: 10.21608/ejar.1999.342460
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Authors
SIMONE Y. AZIZ; ESAM M. MOHAMED
Food Technology Research Institute, Agricultural Research Center, Giza, Egypt
Abstract
Antioxidants are substances which interfere with the normal oxidation process forming a stable compound that will not propagate further oxidation. Different food-grade antioxidants were added to sunflower seed oil to follow up their suitability for oil oxidation stability at ambient and high temperatures. The best antioxidant which showed the highest effect in increasing the shelf life and the oxidation stability of sunfolower oil was propyl gallate (PG). It increased the shelf life from 8 months for the control to 14 months. The second effective antioxidants were BHT and BHA (12.5 and U.S months), respectively. Rosemary, a - Tocopherol and GT-2 were the lowest effective (11, 10 and 9.6 months), respectively. The obtained results showed the susceptibility of antioxidants when used in heating the oil at 180 ± 5°C for up to 12 hours. They had the least increase in oil viscosity, refractive index, acid and peroxide values for up to 6 hours, followed by a sharp increase in the oil deterioration for up to 12 hours. Therefore, antioxidants are suitable for oil oxidation stability at ambient temperature, and may act as pro-oxidants at high temperatures for long periods of heating. Key words: Antioxidants effect, oil stability, heating deterioration.
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