Alteration of phenolic antioxidants in heated vegetable oil

  • F. S. Lin
  • C. R. Warner
  • T. Fazio


Studies were conducted to follow the fate of antioxidants in heated vegetable oil at temperatures approximating those of frying conditions. Samples of vegetable oils spiked with 0.02% [14C] BHA or 0.02% [14C] TBHQ were heated at ca. 180–190 C for 4.5 hr. It was found that 24 and 48% of the radioactivity added as BHA and TBHQ, respectively, remained in the oils. Normal-phase HPLC analyses revealed that 55% of the radiolabel in the heated BHA-oil and 95% in the heated TBHQ-oil were not eluted as parent substances. The as-yet unidentified alteration products in the heated oil appear to be less polar than the added antioxidants.


Iodine Value Propyl Gallate Alteration Product Linoleic Hydroperoxide Butyl Hydroquinone 
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Copyright information

© American Oil Chemists’ Society 1981

Authors and Affiliations

  • F. S. Lin
    • 1
  • C. R. Warner
    • 1
  • T. Fazio
    • 1
  1. 1.Division of Chemistry and PhysicsFood and Drug AdministrationWashington, DC

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