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The role of free fatty acids on antioxidant effectiveness in unsaturated oils

  • Technical
  • Published:
Journal of the American Oil Chemists Society

Conclusions

  1. a)

    In purified, unsaturated esters and triglycerides NDGA is a superior antioxidant to EMQ at all levels of unsaturation.

  2. b)

    In long-chain unsaturated fatty acids EMQ is a superior antioxidant to NDGA.

  3. c)

    The addition of free fatty acids to triglycerides, even in amounts as small as 0.05%, modifies the comparative effectiveness of antioxidants. The effect on the antioxidant activity of NDGA is more marked than is that on the activity of EMQ.

  4. d)

    The effect of free fatty acid on relative antioxidant activity is demonstrable with long- and shortchain, saturated and unsaturated fatty acids.

  5. e)

    Comparisons are given of the effect of the addition of free fatty acids on various antioxidants in various substrates.

  6. f)

    The effectiveness of tocopherols in triglycerides is decreased by the addition of free fatty acid. Similarly the induction period of several vegetable oils is reduced when free fatty acids are added.

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References

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Author information

Authors and Affiliations

  1. Department of Food Technology, Institute of Marine Resources, University of California, Berkeley, California

    Harold S. Olcott

Authors
  1. Harold S. Olcott
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Additional information

This research was supported in part by funds made available through the Saltonstall-Kennedy Act and was administered by means of a collaborative agreement between the U. S. Fish and Wildlife Service and the University of California.

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Olcott, H.S. The role of free fatty acids on antioxidant effectiveness in unsaturated oils. J Am Oil Chem Soc 35, 597–599 (1958). https://doi.org/10.1007/BF02633816

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  • DOI: https://doi.org/10.1007/BF02633816

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