Effects of Antioxidant and Cholesterol on Smoke Point of Oils

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By this: publisher
In this Subject: Nutrition & Food
By this author: Yen G-C. ;&nbsp; Shao C-H. ;&nbsp; Chen C-J. ;&nbsp; Duh P-D.

Authors: Yen G-C.; Shao C-H.; Chen C-J.; Duh P-D.

Source: Lebensmittel-Wissenschaft und-Technologie, Volume 30, Number 7, November 1997 , pp. 648-652(5)

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Abstract:

The objective of this work was to evaluate the effects of various antioxidants on the smoke point of soybean oil and lard, and to increase the smoke point of lard by removing cholesterol. The smoke point of soybean oil and lard was increased by adding butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) or tert-butylhydroquinone (TBHQ). A synergistic effect of increased smoke point of soybean oil was observed when TBHQ (100 mgr g/g) was mixed with BHA (100 mgr g/g) or BHT (100 mgr g/g). An increased smoke point of lard was also observed when the antioxidants were combined. The smoke point of lard was increased by 47.0 °C by removing cholesterol with bgr -cyclodextrin. This might be due to a decrease in cholesterol and free fatty acids of lard. These data indicate that addition of antioxidants and removal of cholesterol exhibit the greatest potential for increasing smoke point of oils.Copyright 1997 Academic Press Limited