Research on the Protective Effect of Tert-butyl hydroquinone and Butylated caffeic acid on Tocopherols under High Temperature Deep-frying

In order to explore the protective effect of TBHQ (tert-butyl hydroquinone) and BCA (butylated caffeic acid) on tocopherols in oils and fats, various physicochemical indexes of oil samples and changes of tocopherols content during high temperature frying and Rancimat accelerated oxidation were determined. The results showed that the addition of appropriate amount of TBHQ and BCA in oils and fats greatly improved the antioxidant activity, and the added TBHQ and BCA could effectively reduce the loss of tocopherols during the heating process of fats and oils and played a certain role in the protection of tocopherols. In comparison, BCA had a stronger protective effect, especially for the protection of δ-tocopherol.