Oils and fats are susceptible to oxidation. Traditionally, chemically synthesized compounds, such as butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and ter-butyl hydroquinone (TBHQ), are widely used as antioxidants in oil products. β-carotene-linoleic acid assay. In this assay, antioxidant capacity is determined by measuring the inhibition of the volatile organic compounds and the conjugated diene hydroperoxides arising from linoleic acid oxidation Stability is expressed as the oxidation induction time (h), that can be measured with the Rancimat apparatus (Metrohm AG, Herison, Switzerland) using an oil sample of 2 g, warmed to 120° C and a purified air flow rate of 20 l/h.