Effect of Addition of Antioxidants on the Oxidative Stability of Refined Bleached and Deodorized Palm Olein

  • Benchamaporn Pimpa, Duangkhae Kanjanasopa, Sophon Boonlam
  • Published 2009

Abstract

The addition of 50, 100, 150 and 200 ppm of butylated hydroxytoluene (BHT), butylated hydroxyanisole (BHA), tertiary butylhydroquinone (TBHQ), propyl gallate (PG) and α-tocopherol to refined, bleached and deodorized palm olein resulted in the retardation of the oxidation of the oil when stored at 65°C for 13 days. The extent of oxidation was shown by… (More)

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