1School of Food Biotechnology, Hanoi University of Science and Technology, Hanoi 112012, Vietnam; Faculty of Food Science and Technology, Vietnam National University of Agriculture, Trau Quy, Gia Lam, Hanoi, 131000, Vietnam
2Faculty of Food Science and Technology, Vietnam National University of Agriculture, Trau Quy, Gia Lam, Hanoi, 131000, Vietnam
3Faculty of Science, University of Sheffield, Sheffield S10 2TN, UK
4School of Food Biotechnology, Hanoi University of Science and Technology, Hanoi 112012, Vietnam
Main Article Content
This study examined the effectiveness of different antioxidative compounds, namely 0.2% BHA (Butylated hydroxyanisole) + BHT (butylated hydroxytoluene), 0.03% α – tocopherol, and 3% and 6% tea seed oil (TSO) on the oxidative stability of vegetable oils. Four commonly used oils, viz. rapeseed oil (RSO), peanut oil (PNO), sunflower oil (SFO), and soybean oil (SBO), were assessed by the Schall Oven test method and monitored during the 12-day preservation period under 60°C. The total oxidation values (TOTOX) of the samples treated with 6% TSO were lower than those treated with 0.2% BHA+BHT. The results indicated the potential of TSO as a novel natural antioxidant for dietary vegetable oils. Our study also suggested that TSO could serve as an effective substitution for currently used synthetic antioxidants such as BHA and BHT.
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