ACCELERATED TEMPERATURE STUDY OF ANTIOXIDANTS

J. O. RAGNARSSON, D. LEICK, Ted P Labuza

Research output: Contribution to journalArticlepeer-review

17 Scopus citations

Abstract

The improvement in shelf life with antioxidants as measured by the time to reach 3% oxidation of methyl linoleate in model systems at aw 0.11 and 0.75 was studied at 25, 35 and 45°C. Oxidation was measured manometrically and by peroxide value. It was found that the primary antioxidants BHA and BHT gave significant protection as compared to α‐tocopherol, tertiary butylhydro‐quinone and propyl gallate. The chelating agents EDTA and isopropyl citrate were much less effective. For the primary antioxidants BHA and BHT, mechanism changes occur such that the protection achieved at 25°C is two to three times greater than that achieved at 45°C whereas the chelating agents gave about the same protection. It was concluded that a single temperature accelerated shelf life test should not be used for testing antioxidant effectiveness.

Original languageEnglish (US)
Pages (from-to)1536-1539
Number of pages4
JournalJournal of food science
Volume42
Issue number6
DOIs
StatePublished - Nov 1977

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