Synergistic antioxidant effects of butyl caffeate (BC) and mixed tocopherol concentrate (m- Toc) on lard and palm oil were investigated by the oven test at 60°C and AOM test. The antioxidant effect of BC was also studied. BC was synthesized from caffeic acid and n-butyl alcohol, and its purity was found to be 94.5% by HPLC.
1) On lard, BC showed strong antioxidant effect, and synergistically enhanced that of m-Toc in the oven and AOM tests. These effects were more pronounced than those of caffeic acid reported previously [Yukagaku, 37, 606 (1988)].
2) On palm oil, BC showed definite antioxidant effect, while no synergistic effect with m-Toc could be detected.
3) The addition of BC prevented the oxidative deterioration of Toc in lard and palm oil.
