Oxidative stability of hake liver oil

Authors

  • A. Rodríguez Universidad de la República. Facultad de Química. Montevideo
  • D. Barrera-Arellano Lab. Oleos e Gorduras. FEA/UNICAMP
  • M. A. Grampone Universidad de la República. Facultad de Química. Montevideo

DOI:

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

Keywords:

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

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.

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Published

1993-10-30

How to Cite

1.
Rodríguez A, Barrera-Arellano D, Grampone MA. Oxidative stability of hake liver oil. Grasas aceites [Internet]. 1993Oct.30 [cited 2024Feb.26];44(4-5):270-3. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1078

Issue

Section

Research

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