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| Loss of three synthetic antioxidants during palm oil frying and their effects on quality of frying oil |
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| DOI： |
| KeyWord:synthetic antioxidant palm oil frying stability loss quality |
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| Abstract: |
| French fries were fried in palm oil (melting point 24?℃) intermittently for 60 h at 180?℃. The loss of synthetic antioxidants TBHQ, PG and AP and their protective effect on tocopherol and tocotrienol in palm oil were studied, and the acid value, polar component content, peroxide value, color and oxidative induction period were used to evaluate the effects of the three synthetic antioxidants on the quality of palm oil during frying. The results showed that the loss rate of TBHQ was the fastest, followed by PG and AP. TBHQ and PG could effectively protect tocopherol and tocotrienol in palm oil, but AP could promote the loss of tocopherol and tocotrienol. PG and AP could significantly inhibit the increase of acid value of palm oil, while TBHQ had no significant effect. TBHQ and PG could significantly inhibit the increase of polar component content in palm oil during frying, while AP had no significant effect. In addition, there was no linear relationship between peroxide value and frying time. PG and AP could inhibit the darkening of palm oil during frying, while TBHQ had no significant effect. TBHQ and PG could prolong the oxidative induction period of palm oil, while AP shortened it. |
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