Volume 8, Issue 9 (October 2011)

    Effect of Antioxidants on Oxidative Stability and Quenching Performance of Soybean Oil and Palm Oil Quenchants

    (Received 14 September 2010; accepted 30 June 2011)

    Published Online: 2011

    CODEN: JAIOAD

      Format Pages Price  
    PDF 14 $25   ADD TO CART


    Abstract

    Although the quenching performance of various vegetable oils has been reported in the past, reports on the effect of antioxidants on the oxidative stability of these seed oils and on the initial quenching performance are less common. The objective of this work was to assess the effect of the relative oxidative stability of two readily available seed oils with significantly different degrees of saturation, soybean oil and palm oil, on quenching performance and to determine the ability of readily available antioxidants to stabilize these oils. In addition to the determination of relative oxidative stability, a further objective of this work was to assess the effect of antioxidants on the initial quenching performance of soybean oil and palm oil using a cooling curve analysis. The results of these studies are reported here.


    Author Information:

    Belinato, Gabriela
    São Paulo Univ.,

    Canale, Lauralice C. F.
    São Paulo Univ.,

    Totten, George E.
    Portland State Univ.,


    Stock #: JAI103376

    ISSN: 1546-962X

    DOI: 10.1520/JAI103376

    ASTM International is a member of CrossRef.

    Author
    Title Effect of Antioxidants on Oxidative Stability and Quenching Performance of Soybean Oil and Palm Oil Quenchants
    Symposium 18th IFHTSE Congress, 2010-07-26
    Committee D02