Tert-butylhydroquinone Research Articles

Effects of carbon dots in combination with rosemary-inspired carnosic acid on oxidative stability of deep frying oils

Antioxidative carbon dots (CDs) were prepared and first characterized in terms of their morphology, size and microstructure. The feasibility of CDs to enhance oxidative stability of a blend soybean and palm frying oil was then evaluated; the efficacy of CDs was evaluated in comparison with those of rosemary-inspired carnosic acid (CA), combined CA/CDs and tert-butylhydroquinone (TBHQ). CDs appeared as spherical nanoparticles with the size smaller in general than 1 nm. Their characteristic features could be attributed to their oxygen functional groups and highly defected graphitic structure. CDs exhibited superior properties for scavenging DPPH, hydroxyl and superoxide anion radicals. Both CA and CDs showed significant inhibitory effect against oxidative rancidity of the oil. Interestingly, 0.05% CA/CDs displayed similar inhibitory effect as 0.02% TBHQ in terms of p-anisidine value, total polar compounds content, fatty acids composition, conjugated diene and triene contents as well as color and viscosity of the oil.

Comparative evaluation of four free radical scavengers for the inhibition of individual glycidyl ester formation in rice bran oil determined by UPLC‐MS/MS

SummaryThis research investigated the effect of carnosic acid (CA), tert‐butyl hydroquinone (TBHQ), sesamol (SL) and L‐ascorbyl palmitate (AP) on the inhibition of glycidyl esters (GEs) and oxidation parameter changes in rice bran oil (RBO) during heat processing. The electron spin resonance (ESR) analysis showed that the free radical scavenging ability of them was ranked as CA > TBHQ > SL > AP. With the addition of CA, TBHQ, SL and AP (0.6 g kg−1), the GEs content was reduced significantly from 987.98 ± 8.45 to 283.87 ± 4.78, 303.21 ± 4.38, 440.52 ± 3.82 and 500.55 ± 2.99 μg kg−1, respectively. All four free radical scavengers had the highest inhibitory effect on C18:2‐GE, followed by C18:1‐GE and C16:0‐GE. Moreover, the free radical scavengers were also effective to inhibit oil oxidation. Overall, the natural‐free radical scavenger may be a promising candidate to mitigate GE formation and oil oxidation due to its effectiveness and safety.

Vegetable tannins-based additive as antioxidant for biodiesel

The development of more sustainable antioxidants alternatives for the improvement of biodiesel oxidation stability is gaining importance. Vegetable tannins are known for their antioxidant properties. In this work, acacia (Acacia mearnsii), chestnut (Castanea sativa) and quebracho (Schinopsis lorentzii) tannins extracts were used in mixture with triethanolamine as antioxidants for soybean biodiesel. Tannins were characterized by Folin-Ciocalteau method for the determination of total phenolic content (TPC) and against DPPH (1,1-diphenyl-2-picryl-hydracyl) radical for scavenging capacity. When applied to the biodiesel at a concentration of 350 mg L−1 in mixture with 1.59 %wt of triethanolamine, tannins were highly effective in enhancing oxidative stability with superior performance than synthetic antioxidant tert-Butylhydroquinone (TBHQ). These findings indicate that vegetal tannins can be used as a renewable alternative to enhance biodiesel oxidation stability.

Antioxidant evaluation of Fumaria parviflora L. extract loaded nanocapsules obtained by green extraction methods in oxidative stability of sunflower oil

In the present study, the antioxidant activity of the extracts of Fumaria parviflora L. root and leaves obtained by ultrasound-assisted, microwave-assisted, supercritical fluid, and subcritical water extraction was assayed through DPPH radical scavenging method, ferric reduction assay, β-carotene: linoleic acid bleaching assay, and rancimat. The higher phenolic (50.47 mg GA/g DM) and flavonoid content (13.14 mg QE/g DM) was observed in ultrasonic leaves extract. The concentration-dependent antioxidant activity was observed for all extracts in all evaluation methods. The ultrasonic extract of F. parviflora L. leaves was incorporated into nanocapsules which were prepared with maltodextrin (MD), and gum Arabic (GA) at different ratio (1:0, 0:1, 1:1). The antioxidant activity of nano encapsulated extract was evaluated in sunflower oil (SFO) during 50 days of storage. Howbeit, the MD-GA nanocapsule was smaller than other nanocapsules, they had higher antioxidant properties in SFO. At the end of storage time, the lowest peroxide value (9.28 meq O2 kg−1 oil) and thiobarbituric acid value (4.34 mg malondialdehyde eq kg−1 oil) were related to oil containing MD-GA nanocapsules in comparison with control sample which exhibited the highest peroxide value (94.03 meq O2 kg−1 oil) and thiobarbituric acid value (0.32 mg malondialdehyde eq kg−1 oil) values. Also, the tert-Butylhydroquinone (TBHQ) had higher antioxidant capacity at lower concentration in all antioxidant tests, the SFO samples containing nanoencapsulated extract were more resistant to oxidation than control and TBHQ samples. The results of this study suggest that encapsulated F. parviflora L. leaves extract can be used as natural antioxidant to preserve sunflower oil.

Determination of lipid oxidation in sunflower oil treated with several additives

Consumers and food industry are interested in newly developed natural sources of antioxidants to both increase the nutritional value of products and make them healthier. Therefore, the results of this study might be useful for developing novel oil products that are biologically rich, and have a desirable shelf life. Within the scope of the present study, sunflower oil, which is one of the most consumed oils worldwide, was preferred. It was processed by using a hydroxycinnamic acid derivative (o-coumaric acid) and two popular synthetic antioxidants (tert-butyl hydroquinone and butylated hydroxytoluene). o-coumaric acid increased the shelf life of the oil more than four times (40 days versus 163 days), whereas a synthetic additive increased the shelf life of the oil three times depending on the Rancimat accelerated oxidation test. In terms of bioactive properties such as total phenolic and antioxidant activity values measured by three in vitro tests (ABTS, DPPH, and CUPRAC), each additive contributed (~1.5 times) to the oil significantly different at p 0) with a positive enthalpy (endothermic).

Natural and Synthetic Antioxidants Prevent the Degradation of Vitamin D3 Fortification in Canola Oil during Baking and In Vitro Digestion

Vitamin D insufficiency is widespread in the northern and partly equatorial hemisphere countries. Fortification of vitamin D in commonly consumed vegetable oils can prevent rickets in children, osteoporosis and bone fractures in adults. Avoiding the loss of vitamin D3 fortification in oils during cooking is beneficial for consumer’s health. The aim of this work was to investigate the stability of cholecalciferol (vitamin D3) fortification in canola oil during baking at 80 to 230°C for 10 to 40 min. The natural antioxidants (β-carotene and α-tocopherol) and the synthetic ones (butylated hydroxytoluene (BHT) and tert-butylhydroquinone (TBHQ)) were used to prevent the degradation of vitamin D3. The kinetic degradation of vitamin D3, oxidative status of canola oil and the bioaccessibility in in vitro digestion were assessed. Vitamin D3 was relatively stable at 80 and 130°C for 10 to 40 min. High temperatures of 180 and 230°C caused the highest loss of vitamin D3 being up to 90%. Reaction rate of vitamin D3 degradation ranged from 2.01 to 6.80 × 10–2 sec–1. BHT and TBHQ had the highest antioxidant activity (> 50 %) to decrease the degradation of vitamin D3 at 230°C. The oxidative status (peroxide value, malondialdehyde content) of canola oil was improved after incorporating antioxidant agents. The vitamin D3 bioaccessibility was increased 1.5 fold after in vitro digestion. The consumption of 5 g brownie containing vitamin D3 100 μg/L and antioxidant agents 180 mg/L in 1 mL of canola oil would cover the daily intake.

LncRNA NEAT1 promotes nucleus pulposus cell matrix degradation through regulating Nrf2/ARE axis

BackgroundThis study aimed to assess the role and mechanism of lncRNA NEAT1 in intervertebral disc degeneration (IVD).MethodsLncRNA profile (GSE56081) between IVD and healthy control was downloaded from the Gene Expression Omnibus (GEO) database and analyzes differential lncRNA expression. Expression of lncRNA NEAT1 in IVD tissue and TNF-α/IL-1β-stimulated nucleus pulposus cells were further measured by RT-PCR. The lncRNA NEAT1 overexpression plasmids (pcDNA-NEAT1) were constructed and transfected into nucleus pulposus cells. Catabolic biomarkers (MMP-3 and MMP-13), anabolic biomarkers (Col II and Aggrecan) and Nrf2 expression were further measured. To further investigate the function of Nrf2, nucleus pulposus cells were pretreated with or without 25 μM tert-Butylhydroquinone (TBHQ), a Nrf2 activator, for 18 h and subsequently cotreated with pcDNA-NEAT1.ResultsA total of 1432 lncRNAs were differentially expressed in GSE56081. Bioinformatic analysis found that these lncRNAs mainly enriched in Nrf2/ARE signaling pathway. LncRNA NEAT1 was highly expressed in IVD tissues than that of healthy control. Moreover, TNF-α/IL-1β induced a time- and dose-dependent increase in the mRNA expression of lncRNA NEAT1 in the nucleus pulposus cells. Overexpression of lncRNA NEAT1 abates promotes nucleus pulposus cells proliferation but induces matrix degradation. Meanwhile, nucleus and cytoplasm Nrf2 expression was significantly down-regulated by lncRNA NEAT1 upregulation. Nrf2 activator (TBHQ) could partially reverse the inhibitory effects of overexpression of lncRNA NEAT1 on matrix degradation.ConclusionCollectively, our data unveiled the lncRNA NEAT1 promotes matrix degradation by regulating Nrf2/ARE signaling pathway, suggesting a potential therapeutic for IVD in the future.

Micro-mechanism study on different antioxidants protective effect of vegetable oil by ReaxFF molecular dynamics

The aging problem of vegetable oil has severely restricted the popularization and application of vegetable oil transformers. Adding antioxidants is the most recommended solution. At present, there is insufficient research on the micro-mechanism of the protective effect of antioxidants on vegetable oil. In this paper, multiple vegetable oil models with different types and concentrations of antioxidants were established. Then the molecular dynamics simulation based on ReaxFF was carried out at different temperatures and oxygen content. Results show that the protective mechanism of antioxidants is to release H and combine with free radicals generated by the decomposition of unsaturated fatty acids (UFA) in the oil. In addition, the protective effects of four antioxidants are different. The stronger ones are tert-butyl hydroquinone (TBHQ) and butylated hydroxytoluene (BHT), while the weaker ones are butylated hydroxyanisole (BHA) and propyl gallate (PG). TBHQ has a better protective effect at low concentration, but the decomposition of UFA is promoted at high concentration. When the temperature rises, the decomposition of UFA would be promoted. With the addition of oxygen, small molecular compounds are easily oxidized, and the decomposition of UFA is accelerated. The above research could reveal the microscopic mechanism of antioxidant protection on vegetable oil, providing theoretical reference for further exploration of effective vegetable oil aging protection technology.

Ultra-sensitive and selective determination of a phenolic food additive using protein capped gold nanoclusters: a dual in-line fluorometric and colorimetric sensing probe

The application of red luminescence BSA-AuNCs towards the selective determination of food additive tert-butylhydroquinone (TBHQ) was demonstrated by both fluorometric and colorimetric methods.

Vertically-ordered mesoporous silica films on graphene for anti-fouling electrochemical detection of tert-butylhydroquinone in cosmetics and edible oils

Abstract This work demonstrates the electrochemical preparation of graphene on glassy carbon electrode (GCE) for stable growth of vertically-ordered mesoporous silica films (VMSF) by using electrochemically assisted self-assembly (EASA) method and investigates its anti-fouling electrochemical detection performance of tert-butylhydroquinone (TBHQ) in real toning lotion and edible oil samples. Electrochemical reduction of graphene (ErGO) involves in two steps, namely, graphene oxide (GO) being first dropped onto the GCE surface and then being underwent electrochemical reduction by potentiostatic method. In comparison with the bare GCE, oxygen-containing groups and two-dimensional planar structure of ErGO render the more suitable microenvironment for the stable growth of VMSF. Owing to the signal amplification effect of highly electroactive ErGO and preconcentrated capacity of VMSF, the obtained VMSF/ErGO/GCE presents an excellent analytical sensitivity (26.17 μA/μM), a relatively low limit of detection (0.23 nM) and a rather wide linear range (1 nM–120 μM) toward TBHQ. The proposed approach is green and can be successfully applied to sensitively determine TBHQ in toning lotion and edible oil samples with good anti-fouling ability and long-term stability.

Simple synthesis of a clew-like tungsten carbide nanocomposite decorated with gold nanoparticles for the ultrasensitive detection of tert-butylhydroquinone

The excessive use of food additives in manufactured food products negatively affects their quality and potentially impacts human health. In the present study, a composite consisting of gold nanoparticles decorated on tungsten carbide (AuNP-WC) was successfully fabricated using a facile and cost-effective ultrasonication technique. Compared to a bare glassy carbon electrode (GCE), AuNP-GCE, and WC-GCE, the AuNP-WC-GCE demonstrated excellent sensing performance for tert-butylhydroquinone (TBHQ) when used as an electrocatalyst in 0.05 M phosphate buffer solution (PBS), with a low working potential and a high peak current. In particular, the composite was able to detect the oxidation of TBHQ within a linear concentration range of 5 to 75 nM, with an extremely low detection limit of 0.20 nM. The practicability of the sensor was also assessed in the analysis of TBHQ in real samples of soybean oil, blended oil, and red wine, with satisfactory recovery rates obtained.

The inhibitory effects of sesamol and sesamolin on the glycidyl esters formation during deodorization of vegetables oils.

Glycidyl esters (GEs) have attracted worldwide attention for their potential harm to human health. The GEs in edible oils mainly form during the deodorization of the oil refining processes. We used sesamol and sesamolin to inhibit the formation of GEs in model corn oil (MCO), model palm oil (MPO) and model rice bran oil (MRO) during a deodorization process. The results showed that, in the three model oils, the total GE content was in the following order from highest to lowest: MRO (1437.98 μg kg-1 ) > MPO (388.64 μg kg-1 ) > MCO (314.81 μg kg-1 ). The inhibitory effect of the three antioxidants on the formation of GEs in the MCO was in the following order from strongest to weakest: tert-butylhydroquinone (TBHQ) > sesamol > sesamolin. When the mass percentage of sesamol was 0.05%, its inhibition percentage on GEs was close to the inhibition percentage of 0.02% added TBHQ. The present study provides a foundation for understanding how to inhibit the formation of GEs in oils by adding sesamol during the deodorization process.

Identification of In Vitro Metabolites of Synthetic Phenolic Antioxidants BHT, BHA, and TBHQ by LC-HRMS/MS.

Butylated hydroxytoluene (BHT) and its analogs, butylated hydroxyanisole (BHA) and tert-butyl-hydroquinone (TBHQ), are widely used synthetic preservatives to inhibit lipid oxidation in the food, cosmetic and pharmaceutical industries. Despite their widespread use, little is known about their human exposure and related biotransformation products. The metabolism of these compounds was investigated using in vitro incubations with human and rat liver fractions. Liquid chromatography coupled to high-resolution tandem mass spectrometry was employed to detect and characterize stable and reactive species formed via oxidative metabolism, as well as phase II conjugates. Several oxidative metabolites have been detected, as well as glutathione, glucuronide, and sulfate conjugates, many of which were not previously reported. A combination of accurate mass measurements, MS/MS fragmentation behavior, and isotope-labeling studies were used to elucidate metabolite structures.

Construction of a novel nitrogen- and oxygen-containing GO-based composite with specific adsorption selectivity

A novel graphene oxide (GO)-based composite, which was covalently functionalized by 1,3-bis(tris(hydroxymethyl)methylamino)propane (BTP), was first fabricated. The adsorption properties of GO-BTP composite toward some inorganic ions including rare earth elements and heavy metal ions, as well as some organic substances such as phenols and dyes were investigated. It can be found that the adsorption capacities of GO-BTP composite for La3+, Er3+, Cu2+, Pb2+, tert-butyl hydroquinone (TBHQ), m-nitrophenol (MNP), p-nitrophenol (PNP), alizarin red S (ARS) and neutral red (NR) were 0, 0.6, 6.32, 16.25, 27.28, 80.88, 101.69, 54.4 and 101.32 mg g−1, respectively. The morphologies and the compositions of GO-BTP composite, as well as the adsorption mechanism, were investigated by scanning electron microscopy, specific surface area analysis by Brunauer–Emmett–Teller method, Fourier transform-infrared spectroscopy, thermal gravimetric analysis, zeta potential measurements and X-ray photoelectron spectroscopy, respectively. The results indicated that the removal rates of GO-BTP composite were around 90% for PNP and 98% for NR even after 10 cycles of sequential adsorption-desorption tests. The GO-BTP composite can be considered as a promising adsorbent in the efficient adsorption of organic substances and the effective separation of mixtures of inorganic and organic pollutants in aqueous solutions.

Ultrasensitive detection of cytotoxic food preservative tert-butylhydroquinone using 3D cupric oxide nanoflowers embedded functionalized carbon nanotubes

Accurate detection of cytotoxic food preservative tert-butylhydroquinone (TBHQ) has significant importance in maintaining food quality and safety. TBHQ is a chronic hazard to aquatic life and its use in applications involving direct human exposure and frequent release to environment makes its quantification critical to maintain safety. Hence, we report development of a sensitive electrochemical sensor for TBHQ determination at nanomolar level in commonly used edible oils and water sample. Novel cupric oxide (CuO) decorated amine functionalized carbon nanotubes (NH2-CNTs) were prepared for development of TBHQ sensor. 3D CuO nanoflowers and NH2-CNTs were synthesized using hydrothermal and ultrasound-assisted method respectively. Techniques such as SEM, elemental mapping, XRD, FTIR, micro Raman, XPS, EIS, and UV–Visible spectroscopy were taken to affirm significant characterizations of synthesized materials. We have observed outstanding electrocatalytic activity towards TBHQ detection using the sonochemically prepared nanocomposite modified screen printed carbon electrode (SPCE). The proposed sensor exhibited ultra-low detection limit at 3 nM and exceptional sensitivity at 37.7 μA μM−1 cm−2. Furthermore, TBHQ sensor showcased outstanding anti-interference, stability, reproducibility, and repeatability. The practical feasibility of TBHQ detection was validated using real sample analysis resulting in excellent recovery in the range 95.90–104.87% and a maximum RSD of mere 2.71%.

Influence of Lactobacillus plantarum on managing lipolysis and flavor generation of Staphylococcus xylosus and Saccharomyces cerevisiae in fish paste

To investigate the influence of Lactobacillus plantarum on managing lipolysis and flavor generation of Staphylococcus xylosus and Saccharomyces cerevisiae, three strains, Lactobacillus plantarum 120 (Lp-120), Staphylococcus xylosus 135 (Sx-135) and Saccharomyces cerevisiae 31 (Sc-31), isolated from traditional fermented fish were cocultured in fish paste with and without the addition of tert-butylhydroquinone (TBHQ). For comparison, the groups without inoculation of Lp-120 were acidified by glucono-delta-lactone (GDL) to exclude the effect of acidogenesis by Lp-120. The results showed that Sx-31 exhibited the highest liberation of FFAs at 4911 mg/kg dry matter (DM), followed by Sx-135 (4661 mg/kg DM) under monoculture and acidic conditions. However, when co-inoculated with Lp-120, although the growth of Sc-31 was slightly promoted, its lipolytic activity declined dramatically as evidenced by the lowest FFA concentration of 3414 mg/kg DM, accompanied by decreased free fatty acid (FFA) oxidation. Furthermore, when cocultured with Lp-120, the growth of Sx-135 was remarkably inhibited, and the release of FFAs (3984 mg/kg DM) also showed a moderate decline, but FFA oxidation was at the highest level. The results suggested that during fermentation of fish with the mixed-culture of the three strains, the liberation and oxidation of FFAs mainly resulted from Staphylococcus xylosus, followed by Saccharomyces cerevisiae. However, Lactobacillus plantarum inhibited the lipolysis and flavor generation caused by Staphylococcus xylosus and Saccharomyces cerevisiae, especially Saccharomyces cerevisiae.

TBHQ-Overview of Multiple Mechanisms against Oxidative Stress for Attenuating Methamphetamine-Induced Neurotoxicity.

Methamphetamine is a derivative of amphetamines, a highly addictive central stimulant with multiple systemic toxicity including the brain, heart, liver, lung, and spleen. It has adverse effects such as apoptosis and breakdown of the blood-brain barrier. Methamphetamine is a fatal and toxic chemical substance, and its lethal mechanism has been widely studied in recent years. The possible mechanism is that methamphetamine can cause cardiotoxicity and neurotoxicity mainly by inducing oxidative stress so as to generate heat, eliminate people's hunger and thirst, and maintain a state of excitement so that people can continue to exercise. According to many research, there is no doubt that methamphetamine triggers neurotoxicity by inducing reactive oxygen species (ROS) production and redox imbalance. This review summarized the mechanisms of methamphetamine-induced neurotoxicity including apoptosis and blood-brain barrier breakdown through oxidative stress and analyzed several possible antioxidative mechanisms of tert-butylhydroquinone (TBHQ) which is a kind of food additive with antioxidative effects. As a nuclear factor E2-related factor 2 (Nrf2) agonist, TBHQ may inhibit neurotoxicity caused by oxidative stress through the following three mechanisms: the nicotinamide adenine dinucleotide phosphate (NADPH) oxidase system, the astrocytes activation, and the glutathione pathway. The mechanism about methamphetamine's toxic effects and its antioxidative therapeutic drugs would become a research hotspot in this field and has very important research significance.

Spectral analysis and density functional theory study of tert-butylhydroquinone

Tert-butylhydroquinone (TBHQ) is an important food antioxidant. Based on density functional theory, the B3LYP functional is used to optimize the geometric configuration and calculate the frequency of TBHQ molecule in gas phase at a level of 6-311g (d, p) basis set. On this basis, based on the time-dependent density functional theory, SMD implicit solvent model is selected, and the first 50 excited states of molecule in ethanol solvent are calculated by using B3LYP functional and def2-TZVP basis set. Multiwfn software is used to analyze the vibration of IR spectrum, the influence of interaction among molecules on IR spectrum and the molecular orbital and electron-hole of UV spectrum. Experimentally, Fourier transform infrared spectrometer (FTIR) is used to measure the IR spectrum of TBHQ sample by KBr tablet method. The UV spectrum of the sample determined in the ethanol solvent by ultraviolet visible spectrophotometer. By comparative analysis, it can be seen that the theoretical spectra are in good agreement with the experimental spectra. The characteristic absorption peaks of each group in the IR spectra are obvious, and the theoretical peaks are in good agreement with the positions of the measured peaks. The hydrogen bonding of dimers and polymers in the TBHQ sample can weaken the O—H bond strength of a single molecule, thus weakening the vibration frequency of the O—H bond and resulting in a wide peak at 3670–3070 cm<sup>–1</sup> in the experimental IR spectrum. The UV spectra are mainly formed from the ground state to the first, second, sixth and seventh excited state. The maximum absorption peak in the UV spectrum is below 200 nm and is formed by the transitions of π→π* and σ→π*. The absorption peaks at 268.8 nm and 221.4 nm are formed by the transitions of n→π* and π→π*. It can be seen from the electron-hole distribution diagram that these four excitations are all electron local excitation. This study may play a certain role in understanding the molecular structure and excitation properties of TBHQ, as well as the formation mechanism of its IR and UV spectra, and also conduce to understanding its antioxidant properties.

Study of kinematic viscosity and density of biodiesels exposed to radiations

The storage of biodiesels is a major concern for its long term performance. The present work reports the kinematic viscosity and density of Jatropha biodiesel (JBD) and Pongamia biodiesel (PBD) when exposed to sunlight and ultraviolet (UV) irradiation for up to thirty days and ten hours respectively. Along with the exposure towards radiations, different antioxidants viz. Butylatedhydroxyanisole (BHA), Butylatedhydroxytoluene (BHT), Tert-butyl hydroquinone (TBHQ) were also added to the biodiesel samples to observe their impact along with varying storage ambiance. The study aimed to establish a concrete approach towards the stability of biodiesels when exposed to the diverse ambiance.

Polar compound composition of four vegetable oils as affected by tert‐butylhydroquinone (TBHQ) and chlorophyll during room‐temperature storage

SummaryThe interaction of tert‐butylhydroquinone (TBHQ) or chlorophyll with the oxidative phenomena involving oils has been previously reported. This study aimed to investigate the effects of TBHQ and chlorophyll on the polar compound composition of four vegetable oils during room‐temperature storage. Samples with different oxidation levels were collected. The results obtained showed that the major changes in polar compounds occurred in oxidised triglyceride (TAG) monomer (OxTG) content, whereas no evident change transpired in other components. The TBHQ‐added and chlorophyll‐added groups caused a decrease in the levels of OxTG in peanut and linseed oils. The chlorophyll‐added group contained high amount of OxTG in rapeseed oil, whereas no such phenomenon occurred in the TBHQ‐added group. This finding can be due to the antioxidant effect of chlorophyll in the dark. Therefore, the role of TBHQ or chlorophyll in TAG oxidation results from different phenomena that occur depending on the system and type of oil.