抄録
Thermal decomposition of added antioxidants in oil and methyl esters of fatty acid were investigated. Oils (soybean and olive oils) and methyl esters of fatty acid (oleate and linoleate) with or without antioxidants (butylated hydroxyanisole [BHA 3-isomer], tert-butylhydroquinone [TBHQ], eugenol, sesamol, quercetin, oryzanol, β-carotene and flavone) were heated in glass tubes(2.7×20cm)at 180°C. The remaining amounts of BHA, eugenol, sesamol and TBHQ in the oils and methyl esters of fatty acid were determined by HPLC. And the remaining amounts of oryzanol, quercetin, β-carotene and flovone were determined by UV absorption spectrometry.
The degree of thermal decomposition of antioxidants in methyl esters of fatty acid was observed to be much higher in oleate than in linoleate. Thermal stability of antioxidants in oil were in the order of oryzanol>quercetin>eugenol>sesamol>BHA, but β-carotene and flavone were most unstable for heating. Anisidine and carbonyl values of oil heated with TBHQ and oryzanol were markedly low. On the other hand, β-carotene and flavone accelerated thermal oxidation of oil.
