title: Effect of selected antioxidants on the stability of dehydrated mashed potatoes.
abstract: The antioxidants TBHQ, alpha-tocopherol, Prolong P (rosemary, thyme, marjoram mixture) or ascorbyl palmitate were not found able to replace the antioxidant BHA in potato flakes production if stored for up to 24 months. Ascorbyl palmitate gave good antioxidative protection up to 16 months of storage, and also protected against carotenoid degradation better than the other antioxidants. The ascorbyl palmitate lost its antioxidative effect after longer storage.
authors.affiliation: Norwegian Food Research Institute, Oslovn, Norway.
authors.forename: P
authors.initials: P
authors.lastname: Baardseth
mesh_terms: D000975:Antioxidants / Q000494:pharmacology*; D001205:Ascorbic Acid / Q000031:analogs & derivatives / Q000494:pharmacology; D002083:Butylated Hydroxyanisole / Q000494:pharmacology; D002084:Butylated Hydroxytoluene / Q000494:pharmacology; D003116:Color; D005519:Food Preservation; D005520:Food Preservatives / Q000494:pharmacology*; D006873:Hydroquinones / Q000494:pharmacology; D011198:Solanum tuberosum; D014810:Vitamin E / Q000494:pharmacology
chemical_list: D000975:Antioxidants; D005520:Food Preservatives; D006873:Hydroquinones; D014810:Vitamin E; D002084:Butylated Hydroxytoluene; D002083:Butylated Hydroxyanisole; C018855:2-tert-butylhydroquinone; D001205:Ascorbic Acid; C031226:6-O-palmitoylascorbic acid