The Efficiency of TBHQ, β-carotene, Citric Acid, and Tinuvin 234R on the Sensory Stability of Soybean Oil Packaged in PET Bottles

Autor:	José de Assis Fonseca Faria, M.A.A.P. da Silva, H.M.C. de Azeredo
Rok vydání:	2003
Předmět:	Preservative food.ingredient business.product_category Central composite design Food preservation Shelf life Soybean oil chemistry.chemical_compound Vegetable oil food chemistry Bottle Organic chemistry Food science Citric acid business Food Science
Zdroj:	Journal of Food Science. 68:302-306
ISSN:	1750-3841 0022-1147
DOI:	10.1111/j.1365-2621.2003.tb14156.x
Popis:	The use of plastic packaging for oils permits exposure to light, increasing oxidation. The goal of this work was to maximize sensory stability of soybean oil packaged in PET bottles. A central composite design was used to combine different levels of TBHQ, β-carotene, and citric acid, added to oil, and Tinuvin 234®, added to bottles. After 6 mo of storage, the oxidation degree was assessed by sensory and peroxide tests. TBHQ and Tinuvin 234 were the most effective antioxidants, and the minimum concentrations required to keep a reasonable stability during storage were: 120 ppm of TBHQ; 7 ppm of β-carotene; 15 ppm of citric acid and 0.1% of Tinuvin 234.
Databáze:	OpenAIRE
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