A cross‐sectional study to monitor the synthetic antioxidants and oxidative quality of distributed vegetable oils in chain stores. Issue 11 (9th September 2022)

• Record Type: Journal Article
• Authors: Naderi, Mehdi; Parastouei, Karim; Jafari, Seid Mahdi; Fathi, Morteza; Rostami, Hosein; Samadi, Mohammad
• Is Part Of: Journal of food processing and preservation. Volume 46:Issue 11(2022)
• Page Start: n/a
• Page End: n/a
• Publication Date: 2022-09-09
• Subjects: Food -- Preservation -- Periodicals; Food industry and trade -- Periodicals; 664.005
• DOI: 10.1111/jfpp.17109
• Languages: English
• ISSNs: 0145-8892

Abstract

Abstract: This study examined the type and amount of the synthetic antioxidants (SAs) in edible oils distributed in the chain stores. Also, the oxidative stability indices including oxidative stability index at 110°C (OSI110), peroxide value (PV), P‐anisidine value (PAV), and TOTOX value were monitored. Tertiary butyl hydroquinone (TBHQ) was the only antioxidant used by the oil industry. The amount of TBHQ added to liquid oils (LOs), frying oils (FOs), and vegetable ghee (VGs) were in the range of 0 to 113 ppm, 71 to 140 ppm, and 70 to 84 ppm, respectively. In general, the monitored samples were in satisfactory status with respect to the oxidation indices. The OSI110, PV, PAV, and TOTOX values of the evaluated oils ranged from 6.1 to 17.5 h, from 0.1 to 9.7 meq/kg, from 2 to 6.9, and from 6.3 to 23.6, respectively. The results showed that the higher the TBHQ, the greater the OSI110 of oils. Novelty impact statement: Tertiary butyl hydroquinone (TBHQ) was the predominant synthetic antioxidant in the oil supplied in the chain stores. The edible oils with higher oxidative stability had greater amounts of synthetic antioxidant. Frying oils contained higher amounts of synthetic antioxidant compared with liquid oils and vegetable ghee.