Fortifying the oil with antioxidants to preserve oil quality has
been widely reported Incorporation of synthetic antioxidants such
as tert-butylhydroquinoine (TBHQ), butylated hydroxytoluene
(BHT) and butylated hydroxyanisole (BHA) has been shown to inhibit
oil deterioration during storage and frying. However TBHQ
is not allowed in Europe, and synthetic antioxidants in food are
of concern to consumers because of animal tests that demonstrate
health hazards, for example toxicity and carcinogenicity, at high
levels of intake