Antioxidants and Preservatives

Undesired reactions caused by oxygene attack affect food products in numerous ways. 

The most noticeable changes which decrease the storage life of food are the following  

Antioxidants for food have to meet special requirements  

Natural tocopherols, ascorbic acid and ascorbyl palmitate have universal acceptance. 

The natural spice extracts from rosemary and sage are not regulated as antioxidants. However, they are GRAS (Generally Recognized As Safe), approved as spice extracts and they have to be declared as such. 

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Gagliardi, L., De Orsi, D Manna, L, Tonelli, D. Simultaneous determination of antioxidants and preservatives in cosmetics and pharmaceutical preparations by reversed phase HPLC./. Liquid Chromatogr. Rel. Technol. 1997, 20, 1979-1808. 

As required by Directive 89/107/EEC, criteria of purity have been drawn up for all the listed food additives (with a couple of exceptions). Purity criteria for all the permitted sweeteners have been prescribed in Directive 95/31/EC,6 as amended, and criteria for all the permitted colours are contained in Directive 95/ 45/EC,7 as amended. Directives that prescribe purity criteria for all the additives authorised under Directive 95/2/EC have been drawn up in stages. Directive 96/ 77/EC8 containing purity criteria for antioxidants and preservatives is amended by Directives 98/86/EC which lays down purity criteria for emulsifiers, stabilisers and thickeners and 2000/63/EC which contains purity criteria for most additives numbered E 500 and above, and for certain other additives not covered in the earlier directives. Purity criteria for most of the few remaining permitted miscellaneous additives are contained in Directive 2001/30/EC however, purity criteria for E 1201 polyvinylpyrrolidone and E 1202 polyvinylpolypyrrolidone are still being considered by the Scientific Committee on Food. Some methods of analysis for verifying prescribed purity criteria have been developed at EU level these are contained in Directive 81/712/EEC.9... 

In the latter Directive, except for antioxidants and preservatives, individual uses are not listed in either the basic Directive or in the Directives on purity criteria (specifications). In the EU, the functional use of the main additives permitted for use in processed foods are described in Directive 89/107/EC. There are 23 listed which are shown in Table 11.1. In this chapter we are concerned with 17 categories listed in the Directive 95/2/EC on food additives other than colours and sweeteners (these are indicated by an asterisk in Table 11.1). 

The use of antioxidants and preservatives and the types of container and closure are other aspects of formulations that are considered with regard to how the drug is to be delivered and the target patient group for the drug. 

One of the most important advantages of HPLC over spectrophoto-metric methods lies in its specificity and selectivity due to its separation capability. Through chromatographic separations, the analytes of interest can be detected and quantified without interference from the typical matrix that includes excipients, antioxidants, preservatives, and dissolution media. Ion-pair HPLC was used to monitor the dissolution of pentamidine from EVA sustained-release film where polymeric matrices could create significant bias if a spectrophotometric method were used. Due to their strong UV absorbance, the antioxidants and preservatives (e.g., BHA, BHT, ascorbic acid and propyl gallate) are often the major... 

Daniel JW. Metabolic aspects of antioxidants and preservatives. Xenobiotica 1986 16(10—11) 1073—1078. 

Butylated hydroxyanisole (BHA) is an antioxidant and preservative, especially in foods, cosmetics, and pharmaceuticals, and also in rubber and petroleum products. 

Dimethylethyl)-4-methoxyphenol Anisole, butylated hydroxy- Antioxyne B Antrancine 12 BHA BOA (antioxidant) Butyl hydroxyanisole Butylated hydroxyanisole Butylhydroxyanisole 2-terc.Butyl-4-methoxyifenol 2(3)-t-Butyl-4-hydroxyanisole 3-t-Butyl-4-hydroxyanisole t-Butyl hydroxyanisole tert-Butyl-4-hydroxyanisole Butylohydroksyanizol CCRIS 102 EEC No, E320 EINECS 246-563-8 Embanox FEMA No. 2183 HSDB 3913 Nepantiox 1-F Nipantiox 1-F Phenol, 1,1-dimethylethyl)-4-methoxy- Phenol, tert-butyl-4-methoxy- Protex Sustane 1-F Tenox BHA. Mixture of isomers of t-butyl-substituted 4-methoxyphenols antioxidant and preservative for foods mp = 48-55 bp 33 = 264-270 insoluble in H2O, soluble in organic solvents LDm (rat orl) = 2200 mg/kg. Eastman Cham. Co. Mpa Penta Mfg. UOP. 

Introduction. Monochlorination of toluene— yielding usually a statistical mixture of ortho- and parfunctional groups into this aromatic hydrocarbon. Monochlorination represents the first stage in a large number of reaction chains leading, for example, to chlorobenzalde-hydes or cresols [126]. Applications of such products include plant-protection agents, pharmaceuticals, dyes, antioxidants, and preservatives [127]. 

See alsa Distillation. Enzymes Overview Enzyme-Based Electrodes. Food and Nutritional Analysis Antioxidants and Preservatives Alcoholic Beverages. Forensic Sciences Alcohol in Body Fluids Blood Analysis. Headspace Analysis Static Purge and Trap. Infrared Spectroscopy Overview. Optical Spectroscopy Refractometry and Reflectometry. Quality Assurance Quality Control. Sensors Amperometric Oxygen Sensors. 

It is important to emphasize that specific difficulties arise when extracting antioxidants and preservatives from fatty foods. Most of the permitted antioxidants and preservatives are fat soluble, so it may first be necessary to extract the fat from the food and then extract the antioxidants from the fat. As a result, the determination of these additives implies the removal of triglycerides the techniques most frequently used to remove triglycerides are saponification of the extracts, esterification of the extracts in the presence of lipase, and the separation of the analytes by preparative liquid chromatography. 

Antioxidants and preservatives are added to foods to retard their deterioration. Antioxidants retard... 

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