The financial support provided by Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP), Brazil, is gratefully acknowledged.
The Efficiency of TBHQ, β-carotene, Citric Acid, and Tinuvin 234® on the Sensory Stability of Soybean Oil Packaged in PET Bottles
Article first published online: 20 JUL 2006
Journal of Food Science
Volume 68, Issue 1, pages 302–306, January 2003
How to Cite
de Azeredo, H.M.C., Faria, J.A.F. and da Silva, M.A.A.P. (2003), The Efficiency of TBHQ, β-carotene, Citric Acid, and Tinuvin 234® on the Sensory Stability of Soybean Oil Packaged in PET Bottles. Journal of Food Science, 68: 302–306. doi: 10.1111/j.1365-2621.2003.tb14156.x
- Issue published online: 20 JUL 2006
- Article first published online: 20 JUL 2006
- MS 20010216 Submitted 5/4/01, Revised 4/3/02, Accepted 5/29/02, Received 6/4/02
- shelf life
ABSTRACT: The use of plastic packaging for oils permits exposure to light, increasing oxidation. The goal of this work was to maximize sensory stability of soybean oil packaged in PET bottles. A central composite design was used to combine different levels of TBHQ, β-carotene, and citric acid, added to oil, and Tinuvin 234®, added to bottles. After 6 mo of storage, the oxidation degree was assessed by sensory and peroxide tests. TBHQ and Tinuvin 234 were the most effective antioxidants, and the minimum concentrations required to keep a reasonable stability during storage were: 120 ppm of TBHQ; 7 ppm of β-carotene; 15 ppm of citric acid and 0.1% of Tinuvin 234.