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Phenolic antioxidants in margarines: behaviour during storage.

Antioxygènes phénoliques dans des margarines : comportement au cours de la conservation.

Author(s) : IRACHE J. M., EZPELETA I., VEGA F. A.

Type of article: Article

Summary

A specific reverse-phase high-performance liquid-chromatography method for the quantitative determination, by means of an internal standard method, of seven phenolic antioxidants in fatty products was developed. This technique enables a good resolution between the peaks and avoids interferences due to the presence of some preservatives (i.e., sorbic and benzoic acids, and methyl paraben). This technique was applied to the quantitative determination of the antioxidant (butylhydroxyanisol; dodecyle gallate; butylhydroxytoluene) content of a commercial margarine, and to the study of their behaviour during the margarine storage at -18, 6, 20, and 50 deg C.

Details

  • Original title: Antioxygènes phénoliques dans des margarines : comportement au cours de la conservation.
  • Record ID : 1997-3465
  • Languages: French
  • Source: Sci. Aliments - vol. 17 - n. 1
  • Publication date: 1997
  • Document available for consultation in the library of the IIR headquarters only.

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