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 language||English (US)|
|Number of pages||4|
|Journal||Journal of food science|
|State||Published - Nov 1977|