HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Similar articles in PubMed Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Wyatt, C. J. Articles by Day, E. A. Search for Related Content PubMed PubMed Citation Articles by Wyatt, C. J. Articles by Day, E. A.

Evaluation of Antioxidants in Deodorized and Nondeodorized Butteroil Stored at 30 C^{1, 2, 3,}

Department of Food Science and Technology, Oregon State University, Corvallis

ABSTRACT

Tenox 2, 2,4,5-trihydroxybutyrophenone, nordihydroguaiaretic acid, lauryl gallate, propyl gallate, quercetin, and charred nonfat milk solids were evaluated in deodorized and nondeodorized butteroil stored 12 months at 30 C. The samples were analyzed at one-month intervals for 2-thiobarbituric acid numbers, peroxide value, free carbonyls, and average flavor threshold. The antioxidants were effective in stabilizing the oil against flavor deterioration in the deodorized samples. However, in the nondeodorized oil, a flavor deterioration occurred early in storage which was attributed to nonoxidative reactions. This flavor defect was described as stale or lactone.

¹ Technical Paper no. 1955, Oregon Agricultural Experiment Station, Corvallis.

² This investigation was supported in part by Public Health Service Research Grant No. EF-182 from the National Institutes of Health, Division of Environmental Engineering and Food Protection.

³ Presented at the American Dairy Science Association 59th Annual Meeting Tucson, Arizona, June 21–24, 1964.