EFFECTS OF SOME NATURAL ANTIOXIDANT MIXTURES ON MARGARINE STABILITY

In spite of their efficiency, the use of synthetic antioxidants such as tert-butylhydroquinone (tbhq) has been questioned because of their possible carcinogenic effects. the purpose of this study was to establish a mixture of natural antioxidants that provides the optimum oxidative stability for margarine. antioxidant treatments included 10 various mixtures (f1-f10) containing 100-500ppm tocopherol mixture (toc), 100-200 ppm ascorbyl palmitate (ap), 100-200 ppm rosemary extract (ros) and 1000 ppm lecithin (lec) along with a control or f0 (with no antioxidant) and f11 containing 120 ppm tbhq. the effect of antioxidant mixtures on the stability of margarine samples during an oven test (60±1°c), rancimat test at 110°c and storage at 4°c was evaluated. the final ranking of the natural antioxidant mixtures was as follows: f2, f10>f5, f9>f8>f1, f3, f4>f6, f7. considering the results of this research and ranking criteria, f2 (200 ppm ap + 200 ppm ros) and f10 (200 ppm ros + 200 ppm toc +1000 ppm lec) were recommended as substitutes for tbhq to maintain the quality and increase the shelflife of margarine.