Title of article
Two novel synthetic antioxidants for deep frying oils
Author/Authors
Zhang، نويسنده , , C.X. and Wu، نويسنده , , H. and Weng، نويسنده , , X.C.، نويسنده ,
Issue Information
روزنامه با شماره پیاپی سال 2004
Pages
4
From page
219
To page
222
Abstract
Lauryl tert-butylated hydroquinone (LTBHQ) and its oxidized compound, lauryl tert-butylated quinone (LTBQ) were synthesized from tert-butylated hydroquinone (TBHQ) and lauryl alcohol. Their antioxidant activities were investigated. At temperatures higher than 140 °C, the antioxidant activity of LTBHQ and LTBQ was higher than TBHQ. In emulsions, these two compounds had stronger antioxidant activity than TBHQ, butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA).
Keywords
Lauryl tert-butylated hydroquinone , Deep frying , Lauryl tert-butylated quinone , antioxidant activity , tert-Butylated hydroquinone
Journal title
Food Chemistry
Serial Year
2004
Journal title
Food Chemistry
Record number
1950722
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