Abstract
The objective of this work was to minimize peroxide formation rates in refined soybean oil packaged in PVC bottles. The experiment was conducted according to a central composite design for four variables, namely, concentrations of TBHQ, β-carotene and citric acid in the oil, and Tinuvin P ® (UV-absorber) in the bottles. The samples were stored at 1720 lx and 25 °C during 6 months. Peroxide values were measured monthly, and the mean peroxide formation rate (PFR) during storage time was calculated. PFR was highly correlated to odor changes, measured as differences-from-control at the end of storage time. TBHQ was the most effective antioxidant, followed by Tinuvin P ®. β-Carotene impaired the color acceptance of the oil. The following antioxidant ranges were suggested to decrease PFR without promoting oil rejection: 150–200 mg kg −1 of TBHQ, not more than 11 mg kg −1 of β-carotene, 30 mg kg −1 of citric acid, and 3–4 g kg −1 of Tinuvin P.
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