Effectiveness of antioxidants in refined, bleached avocado oil

The addition of antioxidants propyl gallate (PG), α‐tocopherol and ethoxyquin at a level of 250 ppm to refined, bleached avocado oil resulted in the retardation of the oxidative deterioration of the oil when it was stored in the dark at room temperature, exposed to daylight at room temperature (on the shelf) and at 60 C. The extent of oxidation was followed by measuring the peroxide and anisidine values and oil color. Ethoxyquin and α‐tocopherol were relatively ineffective antioxidants, whereas PG greatly improved the stability of avocado oil stored in the dark at 60 C, but not in oil exposed to daylight.