<article_id>JFET_V9_N3_RP2</article_id>
<title>Studies On The Effect Of Antioxidants On Edible Oils In The Indian Context</title>
<author>Susarla Venkata Ananta Rama Sastry</author>
<author>Challa Venkata Ramachandra Murthy</author>
<journal>Journal on Future Engineering and Technology</journal>
<issn>2230 – 7184</issn>
<volume>9</volume>
<issue>3</issue>
<first_page>16</first_page>
<last_page>21</last_page>
<keywords>Antioxidant, Deterioration, Edible Oil, Effects, Food, Rancidity, Shelf Life</keywords>
<abstract>Edible oil is a perishable ingredient the in daily consumption of food. It deteriorates rapidly under Indian climate conditions. The ever increasing and steady demand for the consumption of edible oil, shows the necessity of investigating their shelf life. Various causes are documented for the deterioration of oil. Hence, during the processing and refining of oil, it is fortified with various synthetically prepared antioxidants. The major antioxidants added in edible oil are t –Butyl Hydro Quinone (TBHQ), Butylated Hydroxy Anisole (BHA) and Propyl Gallate (PG). A study was planned to investigate the effect of different degrees of fortification of antioxidants on shelf life of the oil. Each sample of oil was analyzed chemically and interpreted with respect to the change in their shelf life. It showed that, out of those three antioxidants, BHA was most effective and PG was found to be least effective.</abstract>
<date>February - April 2014</date>
<copyright>Copyright &copy; 2014 i-manager publications. All rights reserved.</copyright>
<publisher>i-manager Publications</publisher>
<article_url>http://www.imanagerpublications.com/Article.aspx?ArticleId=2687</article_url>