Ascorbyl Palmitate Efficacy in Enhancing the Accelerated Storage Stability of Canola Oil

The effect of various levels of ascorbyl palmitate (AP) and of butylated hydroxyanisole/toluene (BHA/BHT) on the accelerated storage stability of canola oils was determined by sensory, gas liquid chromatographic (GLC) and chemical evaluations. In Schaal oven tests (65°C, 0–16 days), chemical, GLC and trained sensory panel data indicated that 200 ppm AP retarded autoxidation in stored canola oils. Monoglyceride citrate (MGC) addition to oils containing 200 ppm AP did not enhance oil stability. Fluorescent light tests (7500 lux, 24°C, 0–24 hr) showed that 200 ppm AP, with or without MGC, had a limited effect in protecting canola oil from photooxidation. BHA/ BHT, at 100 ppm each, with MGC, did not improve canola oil stability.     

Gas Chromatographic Determination of Butylated Hydroxyanisole, Butylated Hydroxytoluene and Tertiarybutyl Hydroquinone in Soybean Oil

Oils containing different levels of the most common phenolic antioxidants, butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), and tertiarybutyl hydroquinone (TBHQ) from 0–200 ppm were analyzed by a new gas chromatographic method. The antioxidants in oils were isolated by nitrogen gas purging, collected on Tenax GC coated with polymetaphenoxylene, and then separated and quantitated by gas chromatography. This method requires neither extraction of antioxidants from oil nor derivatization of antioxidants. The correlation coefficients (r) between gas chromatographic peak heights or peak area and their concentrations in oils were 0.99 for BHA, BHT, and TBHQ. This simple gas chromatographic method can determine as little as 10 ppm pf BHA, BHT, or TBHQ in oils in an hour.     

Migration analysis,antioxidant, and mechanical characterization of polypropylene-based active food packaging films loaded with BHA,BHT, and TBHQ

Polypropylene (PP) based active composite films were prepared by adding butylated hydroxy anisole (BHA), butylated hydroxytoluene (BHT), and tertiary butylated hydroquinone (TBHQ) antioxidants using the extrusion molding process. All concentrations of BHT, 2% to 3% BHA, and 3% TBHQ significantly increased the tensile strength (TS) of the composite films compared with control films. Increasing antioxidant concentration decreased TS values for BHT films, whereas an opposite trend was observed for BHA and TBHQ films. BHA at < 2%, BHT at > 2%, and TBHQ at all added concentrations significantly reduced elongation at break (E_b) of the composite films compared to control films. Water vapor permeability (WVP) of 1% BHT film was not significantly different from control. However, other antioxidants especially at increased concentrations significantly increased WVP values. TBHQ films with 300% to 662% increase had the highest WVP and BHT films with 5% to 81% increase had the lowest WVP among composite films. All three antioxidants had a negative effect on the transparency of the films; however the effect of BHA at higher concentrations was greater. The antioxidants did not change the color attributes of the films. Films containing all antioxidants showed 2,2-diphenyl-1-picrylhydrazyl radical-scavenging activity, which increased with increase in their concentration, especially for those containing 3 wt.% BHT and TBHQ. Overall, incorporating BHA and BHT into a PP matrix improved mechanical, barrier, antioxidant properties, and film appearance and consequently were proposed for the development of antioxidant active PP films. TBHQ film is not recommended for food packaging because of its weak mechanical properties (lower E_b and TS values, higher WVP, and greater migration).     

Rapid micropreparation procedure for the gas chromatographic-mass spectrometric determination of BHT, BHA and TBHQ in edible oils

A rapid, accurate and organic solvent saving procedure has been developed for the GC/MS determination of three phenolic antioxidants butylated hydroxytoluene (BHT), butylated hydroxyanisole (BHA) and butyl hydroquinone (TBHQ) in vegetable oils. The method involves two-step microextraction and a centrifugal procedure in a 2 mL autosampler vial, consuming only 50 mg sample and total 1 mL acetonitrile. Recoveries of the phenolic antioxidants when spiked to soya bean oil, peanut oil and cereal cooking oil at 50, 200 and 250 mg/kg, respectively were in the ranges 95.6-104.3% for BHT, 99.7-107.5% for BHA and 93.6-103.8% for TBHQ with the relative standard deviation (RSD) were less than 3% for their independent measurements. The developed method was repeatable and could be applied to determine trace amounts of phenolic antioxidants in vegetable oils.     

Qualitative and Quantitative Effects of Antioxidants on the Flavor Stability of Oil

Qualitative and quantitative effects of the common antioxidants, BHA, BHT, PG and TBHQ on the rate of dissolved free oxygen disappearance in soybean oil during storage were studied. The order of effectiveness was BHA, BHT, PG and TBHQ with TBHQ as the most effective. Statistical analyses of the results showed that the effects of BHA and BHT were not significantly different from each other at the 5% level, but BHA or BHT was different from PG or TBHQ, and PG was different from TBHQ. The antioxidant effectiveness of levels of 0, 50, 100, 150 and 200 ppm BHA, BHT, PG or TBHQ was significantly different from one another at the 5% level. The higher the amounts of antioxidants added, the slower the rate of dissolved oxygen disappearance in the oil.     

D-异抗坏血酸棕榈酸酯（IP）的抗氧化特性研究

考察了酶法合成的D-异抗坏血酸棕榈酸酯（IP）在模拟体系和食用油中的抗氧化能力,并和常用抗氧化剂进行了对比。结果表明:IP的抗氧化能力呈一定的剂量效应关系;与L-抗坏血酸棕榈酸酯（AP）、特丁基对苯二酚（TBHQ）、叔丁基对甲氧酚（BHA）及叔丁基对甲苯酚（BHT）相比,IP具有更强的羟基自由基清除能力和还原能力,但清除超氧阴离子及DPPH·自由基方面,略低于TBHQ;在油脂加速氧化实验中,IP能够显著抑制大豆油和菜籽油的氧化酸败。      

Antioxidant activity of ginger extract in sunflower oil

The antioxidant activity of dichloromethane extract from ginger was evaluated during 6 months of storage of refined sunflower oil at 25 and 45 °C. Free fatty acid (FFA) content, peroxide value (POV) and iodine value (IV) were used as criteria to assess ginger extract as an antioxidant. After 6 months of storage at 45 °C, sunflower oil containing 1600 and 2400 ppm ginger extract showed lower FFA contents (0.083 and 0.080%) and POVs (24.5 and 24.0 meq kg^?1) than the control sample (FFA contents 0.380%, POV 198.0 meq kg^?1). Sunflower oil containing 200 ppm butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) showed FFA contents of 0.089 and 0.072% and POVs of 26.5 and 24.7 meq kg^?1 respectively after 6 months of storage at 45 °C. Similarly, after 6 months of storage at 45 °C, IVs of sunflower oil containing 1600 and 2400 ppm ginger extract were 80 and 92 respectively, higher than that of the control sample (53). However, IVs of sunflower oil treated with 200 ppm BHA and BHT were 94 and 96 respectively after 6 months of storage at 45 °C. These results illustrate that ginger extract at various concentrations exhibited very strong antioxidant activity, almost equal to that of synthetic antioxidants (BHA and BHT). Ginger extract also showed good thermal stability and exhibited 85.2% inhibition of peroxidation of linoleic acid when heated at 185 °C for 120 min. Therefore the use of ginger extract in foods is recommended as a natural antioxidant to suppress lipid oxidation. © 2003 Society of Chemical Industry     

气相色谱--质谱法测定XO酱中BHA、BHT和TBHQ

采用气相色谱—质谱(全扫描方式)测定XO酱中丁基羟基茴香醚(BHA)、二丁基羟基甲苯(BHT)和叔丁基对苯二酚(TBHQ)。样品用甲醇振荡萃取，以DB—5MS为分析柱。3种组分的回收率在85％～99％之间，相对标准偏差小于8．4％；样品中BHA、BHT和TBHQ的检测限分别为0．05、0．05和0．10(mg／kg)。该法简单、快速、准确，可用于XO酱等基质复杂的富油食品中BHA、BHT和TBHQ的检测和确证。     

Oxidative stability of palm‐ and soybean‐based medium‐ and long‐chain triacylglycerol (MLCT) oil blends

BACKGROUND: Medium‐ and long‐chain triacylglyerols (MLCT) enzymatically esterified using Lipozyme RM IM lipase has very low oxidative stability as it does not contain any antioxidants. The aim of this work was to study the ability of various antioxidants to increase the oxidative stability of palm‐ and soybean‐based MLCT blends which assist to bring up the oxidative stability of both MLCT blends. In this study, the effectiveness of rosemary extracts, sage extracts, tert‐butylhydroquinone (TBHQ) and mixtures of tert‐butyl‐4‐hydroxyanisole (BHA) and tert‐butyl‐p‐hydroxytoluene (BHT) in protecting against oxidation of various MLCT blends was investigated. RESULTS: Blending of MLCT oil with either palm olein or soybean oil improved its smoke point values and oxidative stability. TBHQ addition to both palm‐ and soybean‐based MLCT blends increased oxidative stability. Combination of BHA and BHT showed no significant improvement (P > 0.05) in ability to protect blends from oxidation compared to natural antioxidants such as sage or rosemary extracts. CONCLUSION: Blended oils with 500 g kg^?1 MLCT and 500 g kg^?1 palm olein (MP5) were the most suitable for use at high temperature based on the fatty acid composition of the MLCT blends, which subsequently had an effect on thermal oxidative stability. In general, addition of either natural or synthetic antioxidant assisted in improving the antioxidative strength of both MLCT blends. MLCT blends with added TBHQ showed the highest thermal oxidative stability among the antioxidants used. Copyright © 2008 Society of Chemical Industry     

SYNERGISTIC ACTIVITY OF CAPELIN PROTEIN HYDROLYSATES WITH SYNTHETIC ANTIOXIDANTS IN A MODEL SYSTEM

Capelin protein hydrolysates (CPHs) were examined in a β-carotene-linoleate model system together with synthetic antioxidants, namely butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), and tert-butyl hydroquinone (TBHQ). Addition of CPHs was at 0.25 and 1 mg per 5 mL in the above emulsion. BHA and BHT were added at levels of 2.5 and 5 μg and TBHQ at 5 and 10 μg. Absorbance of model emulsion system at 470 nm was recorded every 30 min for 2 h. CHPs and synthetic antioxidants inhibited oxidation of linoleic acid effectively. In the experiment with BHA, the influence of CPHs was significant (p<0.01) for the samples incubated for 60, 90, and 120 min; and in experiments with BHT and TBHQ during the entire incubation period. The influence of added BHA and BHT on inhibition of bleaching of β-carotene in the emulsion system was significant (p <0.01) during the incubation period and after 60, 90 and 120 min when TBHQ was used. A synergistic effect was observed only for CPHs and TBHQ when incubation time was 60, 90, and 120 min.     

Estimated daily intakes of butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and tert-butyl hydroquinone (TBHQ) antioxidants in Korea.

The study was conducted to establish the estimated daily intake (EDI) of antioxidants such as butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and tert-butyl hydroquinone (TBHQ) in Korea. The EDIs were obtained from two sources. One of the estimations was based on the analytical determination of BHA, BHT and TBHQ in 12 food categories (ten food categories for TBHQ) and on individual dietary intake data obtained from the National Health and Nutrition Survey in 1998 (n=11 525, age > 1 year). The other EDIs of BHA, BHT and TBHQ were based on the maximum permitted levels specified in national food standards in Korea and on individual dietary intake data obtained from the National Health and Nutrition Survey in 1998 (n=11 525, age > 1 year). To establish the EDIs based on the analytical determination and on individual dietary intake data, 133 food samples in 12 food categories were selected from the foods considered to be representative sources of BHA, BHT and TBHQ in the Korean diet. Selected samples were analysed by GC with FID. BHA was not detected in any of the samples analysed. BHT and TBHQ were detected in the samples, but the levels were significantly lower than their maximum limits. The EDIs1 of BHT, and TBHQ for average consumers were 0.0156(-3), and 0.0012(-3) mg kg(-1) body weight bw day(-1) and as a proportion of the ADI were 0.0052 and 0.0002%, respectively. For 95th percentile consumers, the EDIs of BHT and TBHQ were 0.0080 and 0.0006 mg kg(-1) bw day(-1), and as a proportion of the ADI were 2.67 and 0.09%, respectively. EDIs for BHA, BHT and TBHQ based on the maximum permitted levels and on individual dietary intake data were 0.04, 0.04 and 0.04 mg kg(-1) bw day(-1), respectively. The EDIs of BHA, BHT and TBHQ for average consumers ranged from 6.00 to 14.42% of the ADI of each antioxidant. According to these results, the EDIs of BHA, BHT and TBHQ in Korea were significantly lower than ADI of these antioxidants established by the JECFA.     

LIPID OXIDATION OF FISH LIVER OIL AS AFFECTED BY LIGHT, ANTIOXIDANTS AND TEMPERATURE

Crude and refined Mackerel liver oil with or without antioxidants were stored in artificial light or in darkness to assess the effects of photo-oxidative stress on the stability of oils and the antioxidant activity of butylated hydroxy-anisole (BHA) and tert-butylhydroquinone (TBHQ) on those oils. Changes in peroxide value (PV) and thiobarbituric acid value (TBA) were monitored over 18 days at 5C and 40C. The results showed that visible light exposure played the most critical role in the acceleration of fish liver oil oxidation. The addition of antioxidants showed a significant effect in retarding oxidation with TBHQ more effective than BHA. The oxidation rate of the oils decreased in the following order: control with light > control + BHA with light > control without light > control + TBHQ with light > control + BHA without light > control + TBHQ without light. Higher PV and TBA values were observed in refined oils versus crude oils. Increasing storage temperature accelerated the oxidation of only refined oils in light.     

STABILIZATION OF MARINE OILS WITH FLAVONOIDS

Antioxidant activity of a number of flavonoids in refined-bleached and deodorized (RBD) seal blubber oil (SBO) and menhaden oil (MHO) was compared with that of commercially used antioxidants, namely butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and tert-butylhydroquinone (TBHQ) as well as α-tocopherol. The study was carried under Schaal oven conditions at 65C and progression of oxidation was followed by monitoring weight gain, peroxide value (PV) and 2-thiobarbituric acid reactive substances (TBARS) value. Among the flavonoids tested in this study, the flavonols, namely myricetin, quercetin and morin exhibited a stronger antioxidant activity than BHA and BHT and effectively stabilized both SBO and MHO. Myricetin was the most effective flavonoid tested in this study and its effect in reducing lipid oxidation was similar to that of TBHQ.     

Control of Lipid Oxidation in Cooked Ground Pork with Antioxidants and Dinitrosyl Ferrohemochrome

A number of antioxidants were added to ground meat prior to cooking to achieve oxidative stability. The 2-thiobarbituric acid (TBA) numbers of cooked-meat samples after storage for up to 35 days were determined. Of the antioxidants tested, butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), propyl gallate (PG), t-butylhydro-quinone (TBHQ), trihydroxybutyrophenone (THBP), nordihydro-guaiaretic acid (NDGA), catechol, and ethoxyquin were effective at a level of 200 ppm giving TBA values of less than one. BHA, TBHQ, and ethoxyquin were equally effective at a level of 30 ppm. Ascorbyl acetal and ascorbyl palmitate retarded lipid oxidation effectively (TBA values of slightly over one after five weeks of storage). The cooked cured-meat pigment showed some antioxidant effect which increased with increasing concentration, and at 18–24 ppm was better than that of 200 ppm of α-tocopherol.     

紫外光下4种抗氧化剂在猪油中的抗氧化效果

旨在研究光照对油脂抗氧化剂抗氧化效果的影响。分别研究在254、365 nm波长光照射下,猪油中添加丁基羟基茴香醚(BHA)、2,6-二叔丁基-4-甲基苯酚(BHT)、特丁基对苯二酚(TBHQ)、没食子酸丙酯(PG)对其过氧化值、酸价、丙二醛值、共轭二烯类值、共轭三烯类值的影响。结果表明,与空白相比,在254 nm光照下,4种抗氧化剂抑制猪油过氧化值、酸价、丙二醛值、共轭二烯类值、共轭三烯类值的效果差异不显著(p>0.05);在365 nm光照下,BHA、BHT、PG抑制猪油过氧化值、酸价、共轭二烯类值、共轭三烯类值效果差异性不显著(p>0.05),抑制丙二醛效果差异极显著(p<0.01)。TBHQ抑制猪油酸价、共轭三烯类值效果差异不显著(p>0.05),抑制过氧化值、共轭二烯类值差异显著(p<0.05),抑制丙二醛效果差异性极显著(p<0.01)。由此说明,在254、365 nm光照射下,BHA、BHT、PG基本没有抗氧化效果,TBHQ的效果也不够理想。     

Estimates of the theoretical maximum daily intake of phenolic antioxidants BHA, BHT and TBHQ in Brazil

The theoretical maximum daily intakes (TMDI) of the phenolic antioxidants butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and tertbutyl hydroquinone (TBHQ) in Brazil were estimated using food consumption data derived from a household economic survey and a packaged goods market survey. The estimates were based on maximum levels of use of the food additives specified in national food standards. The calculated intakes of the three additives for the mean consumer were below the ADIs. Estimates of TMDI for BHA, BHT and TBHQ ranged from 0.09 to 0.15, 0.05 to 0.10 and 0.07 to 0.12mg/kg of body weight, respectively. To check if the additives are actually used at their maximum authorized levels, analytical determinations of these compounds in selected food categories were carried out using HPLC with UV detection. BHT and TBHQ concentrations in foodstuffs considered to be representive sources of these antioxidants in the diet were below the respective maximum permitted levels. BHA was not detected in any of the analysed samples. Based on the maximal approach and on the analytical data, it is unlikely that the current ADI of BHA (0.5mg/kg body weight), BHT (0.3mg/kg body weight) and TBHQ (0.7mg/kg body weight) will be exceeded in practice by the average Brazilian consumer.     

Determination and confirmation of five phenolic antioxidants in foods by LC/MS and GC/MS

Identification and determination of butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), nordihydroguaiaretic acid (NDGA), propyl gallate (PG) and tert-butylhydroquinone (TBHQ) by means of LC/MS and GC/MS were examined. These five phenolic antioxidants were detected as their pseudo-molecular ions [M-H]- by LC/MS using a Shim-pack FC-ODS column with drying gas. Moreover, BHA, BHT and TBHQ were detected based on their mass fragment ions by GC/MS. Decomposition of TBHQ, NDGA and PG during analysis could be prevented by the addition of L-ascorbic acid (AsA) to the extraction solvent. All five antioxidants were extracted from nikuman, olive oils, peanut butter, pasta sauce and chewing gum with a mixture of acetonitrile-2-propanol-ethanol (2:1:1) containing 0.1% AsA (AsA mixture), which had been cooled in a freezer and filtered. One part filtrate and 5 parts water were mixed and placed on a Mega-Bond Elut C18 cartridge, except in the case of chewing gum. Lipids in foods were removed on a C18 cartridge by washing with 5 mL of 5% acetic acid, and antioxidants were eluted with 5 mL of AsA mixture. The antioxidants spiked into nikuman, olive oil, peanut butter, pasta sauce and chewing gum were successfully identified and their concentrations determined by LC/MS, and GC/MS with good recoveries.     

ENHANCEMENT OF THE SHELF-LIFE OF FLAVORED BUTTER OILS BY SYNTHETIC ANTIOXIDANTS

The shelf-life of flavored butter oils was enhanced by adding permitted antioxidants butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) at 0.02% level. Such samples competed well with conveitional ghee. Tertbuthydroquinone (TBHQ) (permitted antioxidant for vegetable fats) showed the greatest antioxidant potency and could be recommended even at a very low level (0.005%) for imparting a longer shelf-life to flavored butter oils.     

油脂及其制品中BHA、BHT、PG和TBHQ快速测定方法的研究

研究了采用高效液相色谱仪同时测定油脂及食品中BHA、BHT、PG、TBHQ的检测方法。样品经甲醇提取、过滤后即可直接测定。检测波长 ,2 80nm ;流动相 ,V(甲醇 )∶V(质量分数 1%乙酸 ) =40∶60 ;梯度 ,40 %～ 10 0 %甲醇 /7 5min ,10 0 %甲醇保持 4 5min。 4种组分的回收率在 85 8%～ 10 1 5 %之间 ,相对标准偏差 (RSD) <5 5 4%。该法简单、快速、准确 ,可用于油脂及其制品中BHA、BHT、PG和TBHQ的日常检测。     

二氢杨梅素对4种植物油脂抗氧化作用研究

研究二氢杨梅素(DMY)对植物油脂抗氧化作用。采用紫外可见分光光度计和烘箱强化贮藏法,考察DMY对DPPH自由基清除能力和对山茶油、亚麻籽油、紫苏籽油和油酸的抗氧化作用。结果表明:DMY对DPPH自由基清除能力明显高于TBHQ、BHT、BHA和TP;当抗氧化剂添加量为0.05%时,不同抗氧化剂在山茶油和油酸中抗氧化作用强弱顺序为TBHQDMYBHABHTTP;不同抗氧化剂在紫苏籽油和亚麻籽油中抗氧化作用强弱顺序为TBHQBHABHTDMYTP;DMY还能协助增强其他抗氧化剂的作用;DMY对4种植物油脂抗氧化效果强弱顺序为山茶油油酸亚麻籽油紫苏籽油。