Effects of antioxidants on peanut oil stability

Several antioxidants including phospholipids (PL), ascorbyl palmitate (AP), rosemary (ROS), tocopherol (TOC) and catechin (CAT) were chosen to study t he effects on peanut oil stability. Among these antioxidants, catechin alon e and composites of catechin with other antioxidants showed significant inc reases in oil stability as compared to control oil. A response surface desi gn was used to study the effects of three antioxidant composites on the pea nut oil stability. Results showed the OSI (Oxidation Stability Index) value s are significantly influenced by CAT (p < 0.0001), followed by ROS (p < 0. 05) and PL (p < 0.5). TOC was the least significant (p > 0.5) in the increa se of OSI value. By considering cost, handling and minimum usage of antioxi dants, the OSI value of peanut oil would reach 15-16 h by the addition of 1 500 ppm of CAT and a maximum level of either 400 ppm of ROS or FL. (C) 1999 Elsevier Science Ltd. All rights reserved.