Abstract
Oxidative stability of industrial hake liver oil and its improvement by means of antioxidants were studied. For this purpose the induction period (hours) was determined in a Rancimat (70°C, air flow 8.3 l/h and 5 g sample). The antioxidants employed were BHT, BHA, TBHQ, ascorbyl palmitate and propyl gallate and the commercial products Ronoxan A, Tocomix D and Antracine 220. The most efficient antioxidant was TBHQ 0,02% (the induction period was increased 6,5 times with regard to the oil without antioxidant). The oxidative stability of the oil did not improve significatively with 0,02% of natural antioxidants.
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