Fried potato chips, banana chips and fried Bengalgram (Cicer arietinum
) dhal were treated with antioxygenic salts containing butylated hydro
xyanisole (BHA), butylated hydroxytoluene and tertiary butylated hydro
quinone (TBHQ), and stored at 37 degrees C in polypropylene packs. Tre
atment with antioxygenic salts considerably retarded the rate of autox
idation of fats in the fried products, as indicated by changes in pero
xide value, overall acceptability and concentration of total steam-vol
atile carbonyls. Maximum protection was provided by the antioxygenic s
alt containing TBHQ and minimum protection by the BHA-salt. During sto
rage, the concentrations of all the carbonyls increased, but increases
in the concentrations of pentanal, hexanal, heptanal, hexenal, hepten
al, octenal and 2,4-decadienal were largest. Concentrations of antioxi
dants in antioxygenic salts also tended to decrease during storage. (C
) 1997 Published by Elsevier Science Ltd.