Related Experiment Video
Updated: Jul 9, 2026

Original Experimental Approach for Assessing Transport Fuel Stability
Published on: October 21, 2016
[Study on the effect of several antioxidants on the stability of oils]
Abstract:
The stability of oils is very important for ensuring the sanitation and quality of oils and the foods containing oils and fats. In this study, BHT, TBHQ and micro-capsule antioxidants (mixed antioxidants) were tested for their properties of antioxidation in oils under different temperatures. The results showed that the mixed antioxidant used in oils was more effective than the single antioxidant, especially under high temperature. It was concluded that microcapsule antioxidant was effective, economical and relatively safe when it was used in oils for frying foods.
Related Concept Videos
Radical Reactivity: Steric Effects
Along with electronic factors, steric factors also account...
Radical Autoxidation

