Effects of Antioxidants on the Oxidative Stability of Vegetable Oil at Elevated Temperature
Oladimeji T. Azeez, Kennedy O. Ejeta, Ehigiator O. Frank, Nwakamma E. Gerald

Abstract
Unstable nature of vegetable oil posed serious health risk to humans. The oxidative stability of vegetable oils (Palm Olein, Soyabean Oil and Linseed Oil) with direct incorporation of antioxidants (tertiary butyl hydroxoquinone (TBHQ), butylated hydroxyl toluene (BHT) and mixed (TBHQ and BHT) at room temperature and 700C for 168 hours was aimed to be investigated. Peroxide value was determined and the oxidative stability was evaluated. TBHQ had significant effect on the oxidative stability of palm olein at 700C while (TBHQ and BHT) had synergetic effect on stability of Soya bean oil at room temperature and Linseed oil at 700C.

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