Skip to main content
SpringerLink
Log in

Oxidation and antioxidants in fat and oil processing

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

Abstract

The roles of oxidation and antioxidants in the various major processing steps in producing edible fats and oils are reviewed, including the basic nature of the oxidation problem, the function of phenolic antioxidants in overcoming it, and a listing of antioxidants currently available. In addition, some important considerations in achieving best results with antioxidants, whether added during processing or to the finished fat or oil, are emphasized.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

References

  1. Lundberg, W.O., “Autoxidation and Antioxidants,” Vol. I, Interscience Publishers, New York, 1961.

    Google Scholar 

  2. Lundberg, W.O., “Autoxidation and Antioxidants,” Vol. II, Interscience Publishers, New York, 1962.

    Google Scholar 

  3. Scott, G., “Atmospheric Oxidation and Antioxidants,” Elsevier Publishing Company, New York, 1965.

    Google Scholar 

  4. Emanuel, N.M. and Y.N. Lyaskovskaya, “The Inhibition of Fat Oxidation Processes,” Permagon Press, New York, 1967.

    Google Scholar 

  5. AOCS Official and Tentative Methods: Cd 12–57, Fat Stability —Active Oxygen Method.

  6. Johansson, G.M.R., JAOCS, 53:410 (1976).

    Article  CAS  Google Scholar 

  7. Swern, D., “Bailey’s Industrial Oil and Fat Products,” Third Edition, Interscience Publishers, New York, 1964.

    Google Scholar 

  8. Ohlson, J.S.R., JAOCS, 53:299 (1976).

    Article  CAS  Google Scholar 

  9. Robertsen, J.A., W.H. Morrison III, and D. Burdick, Ibid. 50:443 (1973).

    Article  Google Scholar 

  10. List, G.R., C.D. Evans, K. Warner, R.E. Beal, W.R. Kwolek, L.T. Black, and K.J. Moulton, Ibid. 54:8 (1977).

    Article  CAS  Google Scholar 

  11. Sherwin, E.R. and B.M. Luckadoo, Ibid. 47:19 (1970).

    Article  CAS  Google Scholar 

  12. Luckadoo, B.M. and E.R. Sherwin, Ibid. 49:95 (1972).

    Article  CAS  Google Scholar 

  13. Chahine, M.H. and R.F. Sherwin, Ibid. 51:37 (1974).

    Article  CAS  Google Scholar 

  14. Krishnan, S., Ibid. 52:23 (1975).

    CAS  Google Scholar 

  15. Carter, D. and M. Pike, “The Effect of Antioxidants in Improving Pafm Oil Quality and Keepability,” Paper presented at 45th Annual. AOCS Meeting, Philadelphia, PA, 1974.

  16. Eastman Chemical Products, Inc., “A Study of the Stabilization of Whole-Crude, Once-Refined, and Oxidized-Crude Palm Oil With TBHQ Antioxidant,” Publication No. ZG-215B, February, 1978.

  17. Carr, R.A., JAOCS, 53:347 (1976).

    Article  CAS  Google Scholar 

  18. Sullivan, F.E., “Refining of Oils and Fats,” AOCS Short Course, East Lansing (1966).

  19. Braae, B., JAOCS, 53:353 (1976).

    Article  CAS  Google Scholar 

  20. Rich, A.D., “Major Factors that Influence Bleaching Performance,” AOCS Short Course, East Lansing (1966).

    Google Scholar 

  21. Van den Bosch, G., JAOCS, 50:421 (1973).

    Article  Google Scholar 

  22. Patterson, H.B.W., Ibid., 53:339 (1976).

    Article  Google Scholar 

  23. Cornelius, J.A., Ibid. 54:943A (1977).

    CAS  Google Scholar 

  24. Hoffman, G., T. Nijzink, and J.H. Recourt, Rev. Fr. Corps Gras, 22:511 (1975).

    Google Scholar 

  25. List, G.R., C.D. Evans, R.E. Beal, L.T. Black, K.J. Moulton, and J.C. Cowan, JAOCS, 51:239 (1974).

    Article  CAS  Google Scholar 

  26. Mounts, T.L., K.A. Warner, G.R. List, J.P. Fredrich, and S. Koritala, Ibid. 55:345 (1978).

    Article  CAS  Google Scholar 

  27. Coenen, J.W.E., Ibid. 53:382 (1976).

    Article  CAS  Google Scholar 

  28. Drozdowski, B., and M. Zajak, Ibid. 54:595 (1977).

    CAS  Google Scholar 

  29. Eastman Chemical Products, Inc., “Alternatives in Processing Soybean Oil Using TBHQ Antioxidant,” Publication No. ZG-207B, October, 1976.

  30. Gavin, A.M., JAOCS, 54:528 (1977).

    Article  CAS  Google Scholar 

  31. Zehnder, C.T. and C.E. McMichael, “Deodorization Principles and Practices,” AOCS Short Course, East Lansing (1966).

    Google Scholar 

  32. Weiss, T.J., “Food Oils and Their Uses,” The Avi Publishing Co., Inc., Westport, CT, 1970.

    Google Scholar 

  33. Sherwin, E.R., JAOCS, 53:430 (1976).

    Article  CAS  Google Scholar 

  34. Jacobsberg, B. and Oh Chauan Ho Ibid. 53:609 (1976).

    Article  CAS  Google Scholar 

  35. Furia, T.E., “Handbook of Food Additives,” Chapter 5, The Chemical Rubber Company, Cleveland, OH, 1968.

    Google Scholar 

  36. Sherwin, E.R. and J.W. Thompson, Food Tech. 21:106 (1967).

    Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Subsidiary of Eastman Kodak Company, Eastman Chemical Products, Inc., 37662, Kingsport, TN

    E. R. Sherwin

Authors
  1. E. R. Sherwin
    View author publications

    You can also search for this author in PubMed Google Scholar

About this article

Cite this article

Sherwin, E.R. Oxidation and antioxidants in fat and oil processing. J Am Oil Chem Soc 55, 809–814 (1978). https://doi.org/10.1007/BF02682653

Download citation

  • Issue Date:

  • DOI: https://doi.org/10.1007/BF02682653

Keywords

Search

Navigation