Voltammetric determination of butylated hydroxyanisole, butylated hydroxytoluene, propyl gallate and tert-butylhydroquinone by use of chemometric approaches

2000 ◽  
Vol 412 (1-2) ◽  
pp. 185-193 ◽  
Author(s):  
Yongnian Ni ◽  
Li Wang ◽  
Serge Kokot
Keyword(s):  
Propyl Gallate ◽  
Voltammetric Determination ◽  
Butylated Hydroxytoluene ◽  
Butylated Hydroxyanisole

scholarly journals Gas Chromatographic Determination of Butylated Hydroxyanisole (BHA) and Butylated Hydroxytoluene (BHT) in Products Containing Capsaicinoids

1996 ◽  
Vol 79 (6) ◽  
pp. 1459-1462
Author(s):  
Bernard DeWitt ◽  
Gunnar Finne
Keyword(s):  
Chromatographic Method ◽  
Chromatographic Determination ◽  
Butylated Hydroxytoluene ◽  
Butylated Hydroxyanisole ◽  
Liquid Chromatographic Method ◽  
Gas Chromatographic Method ◽  
Liquid Chromatographic

Abstract Because of interference by coeluting capsaicinoids, the commonly used liquid chromatographic method for determining butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) in pepperoni and spice blends is not reliable. A gas chromatographic method is described that cleanly separates these antioxidants from interfering substances. Average recoveries of BHA and BHT from oleoresin spiked at 5 concentrations were 97.6 and 104.3%, respectively. From pepperoni spiked at 4 levels, average recoveries were 79.1 and 87.9%, respectively. The repeatability of the method when applied to 5 replicates of pepperoni toppings was 36.4 ± 1.1 ppm for BHA and 32.2 ± 0.8 ppm for BHT.

Estimation of Butylated Hydroxyanisole and Butylated Hydroxytoluene in Meat Products

1974 ◽  
Vol 57 (4) ◽  
pp. 804-805
Author(s):  
Joginder Singh ◽  
Michel R Lapointe
Keyword(s):  
Ball Mill ◽  
Meat Products ◽  
Butylated Hydroxytoluene ◽  
Butylated Hydroxyanisole ◽  
Ionization Detector ◽  
Direct Extraction ◽  
Qualitative And Quantitative ◽  
Flame Ionization ◽  
Acidic Alumina

Abstract A procedure is described for the estimation of butylated hydroxyanisole and butylated hydroxytoluene in meat products. It involves direct extraction of the antioxidants from the meat products by using acetonitrile as the solvent in a steel ball mill. Cleanup is carried out on a column of deactivated acidic alumina. Gas chromatography with a flame ionization detector is used for qualitative and quantitative determination of the antioxidants. Average recoveries of antioxidants added to 10 g samples of corned beef and sausages ranged from 61 to 90%.

Germination and Outgrowth of Bacillus subtilis Spores in the Presence of Selected Antioxidants

1987 ◽  
Vol 50 (3) ◽  
pp. 206-211 ◽  
Author(s):  
MOHAMMED A. AL-KHAYAT ◽  
GREG BLANK ◽  
COSTAS BILIADERIS
Keyword(s):  
Bacillus Subtilis ◽  
Propyl Gallate ◽  
Tween 80 ◽  
Total Heat ◽  
Butylated Hydroxytoluene ◽  
Butylated Hydroxyanisole ◽  
Tertiary Butylhydroquinone ◽  
Low Concentrations ◽  
Spore Population ◽  
The Difference

Germination and outgrowth of Bacillus subtilis spores was investigated using laboratory media containing butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), tertiary butylhydroquinone (TBHQ) and propyl gallate (PG). Although all antioxidants inhibited or retarded germination initiation and outgrowth, only BHA and TBHQ were effective at relatively low concentrations (150 and 100 ppm, respectively). Furthermore, BHA and TBHQ (150 ppm) were also shown to reduce spore growth by approximately 1 and 4 log10 within 72 and 6 h, respectively. The difference in the number of survivors between thermally (10 min at 80°C) and BHA (150 ppm)-treated germinated spores indicated that the antioxidant was effective against only a certain portion of the total heat-sensitive spore population. Sporostasis caused by BHA appeared reversible by the addition of Tween 80.

Effects of Antioxidants on the Retail Appearance and Display-Life of Frozen Bacon1

1988 ◽  
Vol 51 (2) ◽  
pp. 105-109 ◽  
Author(s):  
L. E. JEREMIAH
Keyword(s):  
Ascorbic Acid ◽  
Regression Analysis ◽  
Propyl Gallate ◽  
Frozen Storage ◽  
Butylated Hydroxytoluene ◽  
Butylated Hydroxyanisole ◽  
Retail Display

The efficacy of three antioxidants and a reductant for preventing deterioration in factors contributing to the retail acceptability of bacon slices during frozen storage and simulated retail display was examined. The antioxidants butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), and propyl gallate (PG) and the reductant [ascorbic acid (AA)] were incorporated into a dry sugar bacon cure alone or in combination. Composite results indicated that incorporation of the formulations evaluated into dry sugar bacon cures did not appear to be practical for either extending the frozen storability or retail display-life of frozen and thawed bacon from an appearance aspect. However, incorporation of BHA and BHT in combination extended the retail display life of fresh bacon slices by approximately 3.5 d, based upon regression analysis.

Sign in / Sign up

Export Citation Format

Share Document