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This document evaluates the thermal stability of commercial antioxidants using thermogravimetric analysis with both dynamic and isothermal heating methods. Synthetic antioxidants like BHA, BHT, TBHQ and PG were found to have lower thermal resistances than 110°C required for Rancimat testing, volatilizing during the first few hours. Natural antioxidants like tocopherols and phenolic acids exhibited greater heat stability. Chelating agents also decomposed below 110°C, with ascorbic acid showing the highest st
- Author
- Flavia Alice
- Language
- EN