Effectiveness of the antioxidants BHA and BHT in selected vegetable oils during intermittent heating

Effectiveness of the antioxidants BHA and BHT in selected vegetable oils during intermittent heating

The heating performance of olive oil was compared with that of corn oil, olive-residue oil and 50:50 mixture of olive oil and corn oil. The oils were heated intermittently for two hours per day at a temperature of 175 ± 5° C for five consecutive days. Under such conditions thermal and oxidative deco...

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Bibliographic Details
Main Authors: John Tsaknis, Stavros Lalas, Evangelia Protopapa
Format: Article
Language:English
Published: Consejo Superior de Investigaciones Científicas 2002-06-01
Series:Grasas y Aceites
Subjects:
bha
bht
corn oil
heating
olive oil
olive-residue oil
Online Access:http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/305

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