Abstract
A synergist for tocopherol (Toc) was isolated from a culture broth of Penicillium commune. It was a phenolic compound and identified as gentisyl alcohol (2, 5-dihydroxybenzyl alcohol) on the basis of elementary analysis and spectral data. Under autoxidation conditions, this alcohol (0.025%) was found to be a potent antioxidant and synergist with Toc (0.04%) in lard, the AOM stabilities of which were 160 and 234h, respectively. It was also capable of stabilizing vegetable oils such as soybean, rapeseed, and palm oils. The addition of this alcohol to Toc in lard failed to retard its oxidation. However, the AOM stabilities of lard treated under the thermal oxidation conditions were always higher in the presence of this alcohol than in its absence.
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