Selection of the antioxidant on the high temperature fried palm oil system

The effects of three natural antioxidants(tea polyphenol,phytic acid,vitamin E) on the peroxide value,acid value,carbonyl value and P-anisidine value of the frying palm oil were studied,and compared with the effect of TBHQ in order to find the compound natural antioxidants which could almost replace TBHQ.The results showed that the order of antioxidation effects was as follows:TBHQvitamin Ephytic acidtea polyphenol.The optimum combination of three natural antioxidants was as follows: 0.02% tea polyphenol+0.016% phytic acid+0.65% vitamin E.