Food Chemistry Advances (Oct 2023)
Investigating the effect of replacing the antioxidants Ascorbyl palmitate and tocopherol instead of TBHQ on the shelf life of sunflower oil using temperature accelerated method
Abstract
In this study, D-alpha-tocopherol and Ascorbyl palmitate antioxidants were used in sunflower oil instead of TBHQ, and the effect of these antioxidants on the shelf-life factor was determined. The Rancimat stability of sunflower oil samples with different concentrations of D-alpha-tocopherol and Ascorbyl palmitate was evaluated. The results showed that the samples containing 200 ppm of Ascorbyl palmitate along with 100 ppm of D-alpha-tocopherol have the highest Rancimat resistance. This indicates the synergistic effect of the combination of D-alpha-tocopherol with Ascorbyl palmitate, which has better stability than the individual effect of each of them. To quantitatively and accurately the shelf life of the product, the accelerated temperature method (ASLT) was chosen and the progress of the oxidation reaction was determined by peroxide value (PV), anisidine index, and the amount of free fatty acids (FFA) at temperatures of 40, 80, and 110 °C for samples A, B, and C. By obtaining the retention time through the Arrhenius equation and determining the Q10 factor, the shelf life of the product was limited to 628.48 h when the peroxide reached the set limit. The results showed the presence of antioxidants Ascorbyl palmitate and tocopherol was comparable to TBHQ and had a similar increasing trend.
