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Mackerel oil is prone to autooxidation because it has a high content of polyunsaturated fatty acids. Antioxidants therefore have to be added to the oil to control oxidation during processing. The effect of 50, 100, 250 and 500 parts per million (ppm) concentrations of α-tocopherol on the oxidation of unrefined mackerel oil samples (recovered by solvent extraction), was investigated at 30, 4 and −40°C...