The changes in quality characteristics of refined, bleached and deodorized palm olein (RBDPO) during deep‐fat frying for 5h/day for 5 consecutive days in four systems were compared. The four systems were RBDPO without antioxidant (system 1); RBDPO with 200 ppm TBHQ (system 2); RBDPO with 100 ppm TBHQ + 100 ppm α‐tocopherol (system 3); and RBDPO with 200 ppm a‐tocopherol (system 4). The addition of the antioxidants reduced peroxide value, anisidine value, free fatty acids, polar components, polymer content, the rate of the changes in iodine value and the rate of oxidation of C18:2. Adding antioxidants, however, caused darkening of the oil and increased the formation of foam during deep‐fat frying.
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Man et al. (1999) studied this question.
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