Oxidative instability of CLA concentrate and its avoidance with antioxidants

Junsoo Lee, Seon Mi Lee, In Hwan Kim, Jae Hong Jeong, Chul Rhee, Kwang Won Lee

Research output: Contribution to journalArticlepeer-review

4 Citations (Scopus)


This study evaluated the effectiveness of antioxidants, such as BHA, BHT, TBHQ, propyl gallate (PG), α-tocopherol (α-T), green tea extract (GTE), and rosemary extract (RE) on oxidative stability of CLA concentrate. Stability of CLA concentrate stored in air at 45°C up to 44 d was assessed by PV. During the storage period, the PV of the control CLA concentrate sample increased from 0.20 (fresh oil) to 1654 meq/kg (oxidized oil). On the other hand, the PV for CLA concentrates treated with 200 ppm of the single synthetic antioxidants, BHA, BHT, TBHQ, and PG, increased from 0.20 to 81, 107, 78, and 101 meq/kg, respectively. Also, the PV of CLA concentrate with the addition of 200 ppm single natural antioxidants α-T, GTE, and RE lowered the final PV to 122, 140, and 110 meq/kg, respectively. Under our experimental conditions, the protective effect of 200 ppm antioxidant was in the order of TBHQ > BHA > PG > BHT > RE > α-T > GTE. These results suggest that the appropriate use of antioxidants prolongs the oxidative stability of CLA concentrate.

Original languageEnglish
Pages (from-to)807-810
Number of pages4
JournalJAOCS, Journal of the American Oil Chemists' Society
Issue number8
Publication statusPublished - 2003 Aug

Bibliographical note

Funding Information:
This work was supported by a Korea University Grant.


  • BHA
  • BHT
  • CLA
  • Green tea extract
  • Propyl gallate
  • Rosemary extract
  • TBHQ
  • α-tocopherol

ASJC Scopus subject areas

  • General Chemical Engineering
  • Organic Chemistry


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