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KMID : 0380619880200040563
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Korean Journal of Food Science and Technology
1988 Volume.20 No. 4 p.563 ~ p.568
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Relative Effectiveness of Some Antioxidants on Palm Oil and Beef Tallow by AOM Tests
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Abstract
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Relative effectiveness of antioxidants with their synergists was investigated by measuring AOM stability of palm oil and beef tallow during heating. TBHQ added at a concentration of 0.02% gave the highest AOM stability to palm oil among the antioxidants tested at the equivalent concentration. Beef tallow with added TBHQ showed a higher AOM stability than those with α-tocopherol(α-toc) and a mixture of BHA and BHT, but showed a lower AOM stability than those with δ-rich tocopherol(δ-toc) and mixed tocopherol(m-toc). Addition of α-toc to palm oil and beef tallow increased the AOM stability less than a mixture of BHA and BHT. Palm oil and beef tallow with added δ-toc and m-toc showed higher AOM stabilities than that with α-toc, and there was no significant difference in AOM stability noted between α-toc and m-toc. The synergistic effects of citric acid to α-toc and δ-toc and of ascorbyl palmitate to δ-toc was noted higher in beef tallow than in palm oil, while that of ascorbyl palmitate to α-toc was higher in palm oil than in beef tallow.
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