Oxidation Kinetics of Menhaden Oil with TBHQ

Authors

  • J.K. FARKAS,

    1. Authors Farkas, Floros, and Watkins are with the Dept. of Food Science, Purdue Univ., 1160 Smith Hall, West Lafayette, IN 47907. Author Lineback, formerly with the Dept. of Food Science, Purdue Univ., is now with Nestle R&D Center, 201 Housatonic Ave., New Milford, CT 06776. Address inquiries to Dr. John D. Floros.
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  • J.D. FLOROS,

    1. Authors Farkas, Floros, and Watkins are with the Dept. of Food Science, Purdue Univ., 1160 Smith Hall, West Lafayette, IN 47907. Author Lineback, formerly with the Dept. of Food Science, Purdue Univ., is now with Nestle R&D Center, 201 Housatonic Ave., New Milford, CT 06776. Address inquiries to Dr. John D. Floros.
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  • D.S. LINEBACK,

    1. Authors Farkas, Floros, and Watkins are with the Dept. of Food Science, Purdue Univ., 1160 Smith Hall, West Lafayette, IN 47907. Author Lineback, formerly with the Dept. of Food Science, Purdue Univ., is now with Nestle R&D Center, 201 Housatonic Ave., New Milford, CT 06776. Address inquiries to Dr. John D. Floros.
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  • B.A. WATKINS

    1. Authors Farkas, Floros, and Watkins are with the Dept. of Food Science, Purdue Univ., 1160 Smith Hall, West Lafayette, IN 47907. Author Lineback, formerly with the Dept. of Food Science, Purdue Univ., is now with Nestle R&D Center, 201 Housatonic Ave., New Milford, CT 06776. Address inquiries to Dr. John D. Floros.
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  • This article is Journal Paper No. 14948 of Agricultural Research Programs, Purdue University.

  • This research was supported in part by Mitsubishi Gas Chemical Company, Inc. and the NASA Specialized Center of Research and Training.

  • We thank Zapata Haynie for supplying the menhaden oil.

ABSTRACT

The oxidation kinetics of menhaden oil containing 0% to 0.02% tertbutylhydroquinone (TBHQ) were evaluated at 37°C. Induction periods, and monomolecular and bimolecular oxidation rates were determined from thiobarbituric acid analysis. The disappearance rates of several fatty acids were determined from GC analysis. Free fatty acid and viscosity changes were evaluated. Induction periods were directly related to TBHQ concentration. Monomolecular rates decreased with increasing TBHQ concentration, but bimolecular rates did not change. The rate of disappearance of unsaturated fatty acids was proportional to their degree of unsaturation, but not related to TBHQ concentration. Free fatty acid content and viscosity increased rapidly after the monomolecular period.

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