Antioxidant Activities of á-Tocopherol, Herbalox and Butylhydroxytoluene in Palm Olein Systems

  • IL Gold
  • ME Ukhun
  • CC Akoh
Keywords: Antioxidants, palm olein, butylated hydroxyltoluene, rosemary extract, á- tocopherol.


This study was carried out to determine possible synergism and antagonism in blends of natural and synthetic antioxidants for protection of palm olein at high temperatures. Three primary antioxidants: (±)-á-tocopherol (Vitamin E), Rosemary extract (Herbalox) and butylated hydroxytoluene (BHT) were used in a mixture experiment for the protection of palm olein at steaming and frying temperatures. Results showed that palm olein was composed of 61.3% and 21.2% of oleic and linoleic acids respectively. Iodine value, unsaturated/saturated ratio and diene equivalent were 54.14, 4.9 and 22.89, respectively. The antioxidants protected palm olein against oxidation to different degrees in the following order: Butylated hydroxyl toluene > Rosemary extract > á-tocopherol at concentrations of 0.1% of the oil. The antioxidant protection factors were 1.63, 1.40 and 0.96 for butylated hydroxyltoluene, Rosemary extract and á-tocopherol respectively. Antioxidant synergism was observed in combinations of vitamin E/butylated hydroxyltoluene, and Rosemary extract/butylated hydroxyltoluene but antagonism was observed in vitamin E/ Rosemary extract. The findings of this study showed that Rosemary extract and butylated hydroxyltoluene and their mixtures are observed to be better antioxidants than vitamin E and their combinations with vitamin E in palm olein systems at 110oC.

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eISSN: 0189-7241