Antioxidants butylated hydroxyanisole

Nut Products. Peanut products iaclude peanut flour, Hpoproteia, proteia, milk, and partially defatted peanuts (109). Pecan butter is made from dry roasted meats, ground to a very fine state, and mixed with salt (2% of final weight), hydrogenated fat (1.5%), and the antioxidant butylated hydroxyanisole (BHA) (131). 

Effect of the Antioxidant Butylated Hydroxyanisole on In Vivo Formation of Benzo[a]pyrene Metabolite-DNA Adducts... 

Antioxidants make up a large group of food additives, as they can prevent spoilage of easily oxidizable substances (containing much fat or oil). Typical examples of antioxidants used as food additives are the synthetic antioxidants butylated hydroxyanisole (BH A) and butylated hydroxytoluene (BHT), widely used in packaged foods (Directive 2006/52/EC). It has been discovered that these antioxidants can cause adverse reaction in the upper and lower respiratory tract (not well documented), utricarial reactions (very common), and delayed hypersensitivity reactions (well documented) (Weber 2008a). 

Weber, R.W. 2008a. Adverse reactions to the antioxidants butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT). In Food Allergy. Adverse Reactions to Foods and Food Additives, 4th ed., D.D. Metcalfe, H.A. Sampson, and R.A. Simon, Eds., pp. 386-393. Blackwell Publishing, Malden, MA/Oxford, U.K. 

The antioxidants butylated hydroxyanisole (BHA), butylated hydroxytolu-ene (BHT), tm-butylhydroquinone (TBHQ), propyl gallate, ascorbyl palmitate and citric acid were evaluated for potential to reduce NOx emissions from a single cylinder, direct-injection, air-cooled, naturally aspirated Yanmar engine (Hess et al, 2005). BHA and BHT reduced NOx emissions by 4.4 and 2.9%, respectively, but the other antioxidants evaluated did not exhibit any beneficial effects (see Table 1.2). Antioxidants may impede NOx formation by inhibiting the formation of combustion-derived radicals. 

Primary antioxidants terminate free radical chains and function as electron donors. They include the phenolic antioxidants, butylated hydroxyanisole (BHA), butylated hydroxy-toluene (BHT), tertiary butyl hydroquinone (TBHQ), alkylgalates, usually propylgallate (PG), and natural and synthetic tocopherols and tocotrienols. 

Furan containing compounds 344-347 were obtained from a bioassay-directed isolation and purification of Amelanchier candensis <2006MIP308-26>. The isolated compounds were shown to inhibit lipid peroxidation by 85% at 100 ppm when compared to 89, 87, and 98% for the common antioxidants butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), and fer7-butylhydroxyquinone (TBHQ) at 1.67, 2.2, and 1.67 ppm, respectively. While not selective, some of the isolated compounds inhibited cyclooxygenase (COX)-l and -2 enzymes. 

Williams GM, Tanaka T, Maeura Y Dose-related inhibition of aflatoxin B, induced hepatocar-cinogenesis by the phenolic antioxidants, butylated hydroxyanisole and butylated hydroxtoluene. Carcinogenesis 1986 7 1043-1050. 

A synthetic mixture consists of 5-Gio lactone (3 ppm), 8-G12 lactone (15 ppm), decanoic acid (5 ppm), and kenanone-2 (10 ppm). This technique is simpler, less time-consuming, and more economical that the technique that uses powders. The shelf life of this flavored butter oil is 2.5 months. However, the addition of synthetic antioxidants, butylated hydroxyanisole (BHA) at the 0.02% level, enhances its shelf life so it can compete well with conventional ghee (131). 

H24. Hayes, J. D., Kerr, L. A., Peacock, S. D., Cronshaw, A. D., and McLellan, L. I., Hepatic glutathione S-transferases in mice fed on a diet containing the anticarcinogenic antioxidant butylated hydroxyanisole. Isolation of mouse glutathione S-transferase heterodimers by gradient elution of the glutathione-Sepharose affinity matrix. Biochem. J. 277, 501-512 (1991). 

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. 

Tumorigenicity Although butylated hydroxytoluene can induce tumors in rats, others have suggested that it may protect tissues against the carcinogenic effects of many different substances. In a study of the association between dietary intake of the synthetic antioxidants butylated hydroxyanisole and butylated hydroxytoluene and the risk of stomach cancer in 120852 men and women aged 55-69 years there was no significant association [25 ]. 

Capitan-Vallvey, L. E, M. C. Valencia, and E. Arana Nicolas. 2001. Monoparameter sensors for the determination of the antioxidants butylated hydroxyanisole and n-propyl gallate in foods and cosmetics by flow injection spectrophotometry. Analyst 126 897-902. 

Solvent extraction followed by gas chromatographic analysis is used to determine paraffin wax antioxidants (qv), ie, butylated hydroxyanisole and butylated hydroxytoluene and other volatile materials. Trace amounts of chlorinated organic compounds, eg, polychlorinated biphenyls, can be deterrnined by using a gas chromatograph with an electron-capture detector (22). 

Butylated Hydroxyanisole. 2- and 3-/ i -Butyl-4-methoxyphenol (butylated hydroxyanisole (BHA)) is prepared from 4-methoxyphenol and tert-huty alcohol over siUca or alumina at 150°C or from hydroquinone and tert-huty alcohol or isobutene, using an acid catalyst and then methylating. It is widely used in all types of foods such as butter, lard, and other fats, meats, cereals, baked goods, candies, and beer as an antioxidant (see Antioxidants Eood additives). Its antioxidant properties are not lost during cooking so that flour, fats, and other BHA-stabiLized ingredients may be used to produce stabilized products. 

As metal ions catalyze peiroxidation reactions, glass-distilled water should be used and chelating agents can be added to the medium. (5) The dispersions should not be exposed to y irradiation. (6) Antioxidant can be added to the system. a-Tocopherol, buty-lated hydroxytoluene, butyl hydroxyanisole, and ascorbic acid have been proposed as antioxidants. 

Antioxidants are not important only to the health conscious food manufacturers also rely on these chemicals to maintain the shelf life of their products. Synthetic antioxidants such as butylated hydroxyanisole, butylated hydroxytoluene, propyl gallate and tert-butyl hydroquinone were widely used in food processing to control oxidation and maintain food quality. However, as these synthetic antioxidants are suspected to be carcinogenic they now have restricted use in food (Madahavi and Salunkhe, 1995). Therefore, natural antioxidant sources, especially of plant origin, are of great interest to the food industry. 

The foregoing method has been adapted by Davalos and others (2004) using a conventional fluorescence microplate reader and applied to pure compounds (benzoic and cinnamic acids and aldehydes, flavonoids, and butylated hydroxyanisole) and to wines, as well as to commercial dietary antioxidant supplements. Eberhardt and others (2005) have also proposed a similar method for the determination of the antioxidant activity in broccoli. 

The commonest synthetic antioxidants are butylated hydroxyanisole (BHA) and butylated hydroxy toluene (BHT). Other synthetic antioxidants are w-propyl gallate and n-octyl gallate. Any substance that can act as a radical trap will have antioxidant properties. There are strict rules governing the use of antioxidants in foods. Only those substances that are on the permitted list can be used. 

Annex III lays down the conditions of use for permitted preservatives and antioxidants, with lists of foods and maximum levels in each case. Part A lists the sorbates, benzoates and p-hydroxybenzoates, E 200-E 219 part B lists sulphur dioxide and the sulphites, E 220-E 228 part C lists other preservatives with their uses, including nisin, dimethyl dicarbonate and substances allowed for surface treatment of certain fruits, E 249 potassium nitrite, E 250 sodium nitrite, E 251 sodium nitrate and E 252 potassium nitrate, E 280-E 283 propionic acid and the propionates part D lists the antioxidants E 320 butylated hydroxyanisole (BHA), E 321 butylated hydroxytoluene (BHT), E 310 propyl gallate, E 311 octyl gallate, E 312 dodecyl gallate, E 315 eiythorbic acid and E 316 sodium erythorbate. 

Antioxidants Ascorbic acid, BHA (butylated hydroxyanisole), BHT (butylated hydroxytoluene tocopherols)... 

Radical inhibitors are used as antioxidants or preservatives. They preserve food by preventing unwanted radical reactions. Butylated hydroxyanisol... 

Propyl gallate Antioxidant (approved for use in oral concentrate), antimicrobial activity Prevents autoxidation of oils and peroxide formation in ether. Synergistic effects with other antioxidants such as butylated hydroxyanisole... 

True antioxidants These are thought to Butylated hydroxyanisole,... 

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