Comparative Efficacy of Propyl Gallate, TBHQ , BHT , and Vitamin E in Preserving the Oxidative Stability of Beef Tallow

Beef tallow is valued in the food industry for its unique flavor but remains susceptible to oxidative deterioration during storage and processing, leading to rancidity and quality loss. This study evaluated the effects of four antioxidants (propyl gallate, PG; tert‐butylhydroquinone, TBHQ; butylated hydroxytoluene, BHT; and vitamin E, VE) within regulatory limits on beef tallow during 15 days of oven‐accelerated oxidation. A multi‐index assessment (oxidation indices, antioxidant capacity, tocopherol retention) combined with principal component analysis (PCA) was used. The antioxidants did not alter the fatty acid composition. PCA ranked TBHQ first in overall performance, followed closely by PG. At 0.1 g/kg, PG limited the acid value to 1.49 mg/g and the p‐anisidine value to 1.97 after 15 days, although TBHQ at 0.2 g/kg showed a slightly lower acid value (1.28 mg/g). Notably, PG retained 16.06 mg/kg of endogenous tocopherols after 3 days of oxidation, whereas tocopherols were undetectable in TBHQ‐treated groups. The FRAP value of the PG group reached 511.95 μmol TE/100 g. Although TBHQ showed strong efficacy, its use has attracted increasing regulatory scrutiny and consumer concern in some regions. PG offers a favorable safety profile while providing comparable protection in several indices, delaying early tocopherol depletion under accelerated oxidation and exhibiting superior FRAP values. Therefore, PG at 0.1 g/kg can serve as a favorable alternative to TBHQ in beef tallow systems.