EFFECTS OF SOME NATURAL ANTIOXIDANT MIXTURES ON MARGARINE STABILITY

In spite of their efficiency, the use of synthetic antioxidants such as tert-butylhydroquinone (TBHQ) has been questioned because of their possible carcinogenic effects. The purpose of this study was to establish a mixture of natural antioxidants that provides the optimum oxidative stability for margarine. Antioxidant treatments included 10 various mixtures (F1-F10) containing 100-500ppm tocopherol mixture (Toc), 100-200 ppm ascorbyl palmitate (AP), 100-200 ppm rosemary extract (Ros) and 1000 ppm lecithin (Lec) along with a control or F0 (with no antioxidant) and F11 containing 120 ppm TBHQ. The effect of antioxidant mixtures on the stability of margarine samples during an oven test (60±1°C), rancimat test at 110°C and storage at 4°C was evaluated. The final ranking of the natural antioxidant mixtures was as follows: F2, F10 F5, F9 F8 F1, F3, F4 F6, F7. Considering the results of this research and ranking criteria, F2 (200 ppm Ap + 200 ppm Ros) and F10 (200 ppm Ros + 200 ppm Toc +1000 ppm Lec) were recommended as substitutes for TBHQ to maintain the quality and increase the shelflife of margarine.