Different antioxidants have different antioxidant effects in the same oil. The best antioxidant effects are the synergistic effects of different antioxidants and the use of synergists.
In addition, antioxidants also show different antioxidant effects in different oils. The effect of TBHQ in vegetable oil is significantly better than other antioxidants.
Fried foods, like potato chips, nuts or doughnuts, are usually processed in vegetable oil or hydrogenated shortening. BHA shows the best processing resistance during frying, while PG, TBHQ and BHT may be distilled or decomposed by steam during frying, so their processing resistance is not as good as BHA.
