Grasas y Aceites, Vol 44, No 4-5 (1993)

Oxidative stability of hake liver oil


https://doi.org/10.3989/gya.1993.v44.i4-5.1078

A. Rodríguez
Universidad de la República. Facultad de Química. Montevideo, Uruguay

D. Barrera-Arellano
Lab. Oleos e Gorduras. FEA/UNICAMP, Brazil

M. A. Grampone
Universidad de la República. Facultad de Química. Montevideo, Uruguay

Abstract


Oxidative stability of industrial hake liver oil and its improvement by means of antioxidants were studied. For this purpose the induction period (hours) was determined in a Rancimat (70°C, air flow 8.3 l/h and 5 g sample). The antioxidants employed were BHT, BHA, TBHQ, ascorbyl palmitate and propyl gallate and the commercial products Ronoxan A, Tocomix D and Antracine 220.
The most efficient antioxidant was TBHQ 0,02% (the induction period was increased 6,5 times with regard to the oil without antioxidant). The oxidative stability of the oil did not improve significatively with 0,02% of natural antioxidants.

Keywords


Antioxidant (effect); Liver (hake); Oil; Oxidative stability

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