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KMID : 0381019750080020031
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Korean Journal of Nutrition
1975 Volume.8 No. 2 p.31 ~ p.36
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Synergistic Effect of Citric Acid on antioxidant Property of BHT
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Abstract
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Relative retarding or pro-oxidant effect of 0.02´o BHT, 0.01% citric acid and 0. 1 ppm CuSO4 5H2O, on the peroxide value and the free fatty acid value development of two groups of edible soybean osils was studied.
One group of the oils was stored in a dark place at 400.5C, and the other group was irradiated 3 hours daily, with direct sunlight.
The results of the study were as follow;
1. Peroxide value and free fatty acid value were, in general, more rapidly promoted in the case of the irradiated oils than in case of the oils stored in the dark place.
2. Peroxide value and free fatty acid value were rapidly increased in the case of the sample in addition to CUSO4.5H2O in both caies.
3. Synergistic effect of citric acid on BHT was strong pronounced in both cases.
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