Abstract
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.
