Antioxidants (BHA and BHT) in Breakfast Cereals
Keyword(s):
Abstract Antioxidants (BHA and BHT) in different types of breakfast cereals were studied by argon ionization gas chromatography. Samples containing antioxidants were packed into the column, and antioxidants were eluted with redistilled petroleum ether. EIuates were concentrated under N2 and injected into a Barber-Colman Model 10 gas chromatograph. Recoveries ranged from about 92 to 110%. Results obtained by steam distillation-colorimetry methods were erratic. Colorimetric procedures were not free from interferences and could lead to highly erroneous results at the lower ppm levels. The gas chromatographic method is faster, simpler, and more accurate. Collaborative studies on corn and rice ready-to-eat breakfast cereals are recommended.
1993 ◽
Vol 76
(6)
◽
pp. 1289-1295
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