BHA butylated

Antioxidants (qv) have a positive effect on oils when present in the proper concentration. Sterols and tocopherols, which are natural antioxidants, may be analy2ed by gas-Hquid chromatography (glc), high performance Hquid chromatography (hplc), or thin-layer chromatography (tic). Synthetic antioxidants maybe added by processors to improve the performance or shelf life of products. These compounds include butylatedhydroxyanisole (BHA), butylated hydroxytoluene (BHT), / fZ-butyUiydroquinone (TBHQ), and propyl gallate. These materials may likewise be analy2ed by glc, hplc, or tic. Citric acid (qv), which functions as a metal chelator, may also be deterrnined by glc. 

In addition lo its use in making resins and adhesives, phenol is also the starting material for the synthesis of chlorinated phenols and the food preservatives BHT (butylated hvdroxytoiuene) and BHA (butylated bydroxyanisole). Penta-chlorophenol, a widely used wood preservative, is prepared by reaction of phenol with excess CI2- The herbicide 2,4-D (2,4-dichlorophenoxyacetjc acid) is prepared from 2,4-dichlorophenol, and the hospital antiseptic agent hexa-chlorophene is prepared from 2,4,5-trichlorophenol. 

It should be mentioned that the Food Additives Analytical Manual (FAAM) [75] provides analysts with FDA evaluated methodology (partly subjected to collaborative study) needed to determine compliance with food additive regulations, including procedures for indirect food additives, such as butylated hydroxy-anisole (BHA), butylated hydroxytoluene (BHT), t-butylhydroxyquinone (TBHQ), dilaurylthiopropionate (DLTDP), fatty acid methyl esters (FAME), sodium benzoate, sorbitol, and others. 

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

Aromatic alcohols are called phenols. The simplest phenol, also called phenol, forms when a hydroxyl group replaces a hydrogen atom in the benzene ring. Phenol (carbolic acid) was used as an antiseptic in the 1800s. Today other phenol derivatives are used in antiseptic mouthwashes and in cleaning disinfectants such as Lysol. Phenols are easily oxidized, and this makes them ideal substances to use as antioxidants. By adding phenols such as BHT (butylated hydroxy toluene) and BHA (butylated hydroxy anisole) to food, the phenols oxidize rather than the food. 

Abbreviations. BHA, butylated hydi oxyanisole BHT, butylated hydroxytoluene EDTA, edetate calcium disodium. 

BHT, butylated hydroxytoluene BHA, butylated hydroxyanisole EDTA, ethylenediaminetetraacetic acid MeOH, methanol EtOH, ethanol 2-PrOH, 2-propanol BuOH, butanol MeCN, acetonitrile CHC13, chloroform CH2C12, dichloromethane (methylene chloride) THF, tetrahydrofuran DMF, dimethylformamide DMSO, dimethylsulfoxide MTBE, methyl tert-butyl ether. 

The use of acidulants is an essential part of beverage formulation, with the acid component usually third in order of concentration. Acidulants performs a variety of functions in addition to their primary thirst-quenching properties, which are the result of stimulation of the flow of saliva in the mouth. Because it reduces pH, an acidulant can act as a mild preservative and in some respects as a flavour enhancer, depending on the other components present. In addition, by functioning as a synergist to antioxidants such as butylated hydroxy anisole (BHA), butylated hydroxy toluene (BHT) and ascorbic acid, acidulants can indirectly prevent discolouration and ranciditye. 

The abbreviations used are BHA, butylated hydroxyanisole BP, benzo(a)pyrene BPDEI, (+)-7B,8a-dihydroxy-9a,10a-epoxy-7,8,9,10-tetrahydrobenzo(a)pyrene BPDEII, (+)-7fl,8a-dihydroxy-9fl,10fl-epoxy-7,8,9,10-tetrahydrobenzo(a)pyrene BPDE, BPDEI plus BPDEII DMBA, 7,12-dimethylbenz(a,h)anthracene PAH, polycyclic aromatic hydrocarbons TCDD, 2,3,7,8-tetrachlorodibenzo-p-dioxin. 

Chemical preservatives include free radical scavengers (also known as antioxidants), such as vitamin C and compounds such as BHA (butylated hydroxyanisole), and bacterial growth inhibitors, such as benzoic acid, sulfur dioxide, and sodium nitrite (NaN02). Ethanol (CH3CH2OH) has long been used as a preservative, both of itself (as in wine), and of other foods (e.g., fruits stored in brandy). Some chemical preservatives may be harmful Sulfur dioxide (often used to preserve wines) is irritating to the bronchial tubes of persons who have asthma, and nitrites have been implicated as carcinogens. 

Antioxidants include ascorbic acid, lecithin, and tocopherol and are added to all food products. Other antioxidants, such as butylated hydroxy anisole (BHA), butylated hydroxy toluene (BHT), and gallates, are permitted for use only in specific concentrations of food products. BHA is permitted for use in many countries, but BHT is not permitted because of possible toxicity, such as tumorigenicity. 

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. 

Ratio = blend ratio soybean oil fatty acid methyl esters (SME) in low-sulfur (<500ppm) No. 2 petrodiesel (LSD) where BO is 0% SME and B20 contains 20 vol% SME BHA = butylated hydroxyanisole BHT = butylated hydroxytoluene TBHQ = tert-butylhydroquinone. 

Figure 1.1. Selected Synthetic Antioxidants. BHT = Butylated hydroxytoluene TBHQ = ferf-butylhydroxyquinone BHA = butylated hydroxyanisole TBHT = ferf-butyl hydroxytoluene Trolox = 6-hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid.

Figure 2-18 Structure of Propyl Gallate (PG), Butylated Hydroxyanisole (BHA), Butylated Hydroxy Toluene (BHT), and Tert-Butyl Hydroquinone (TBHQ)...

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. 

Draw all resonance structures of the radical resulting from abstraction of a hydrogen atom from the antioxidant BHA (butylated hydroxy anisole)... 

Abbreviations BHA, butylated hydroxyanisoie BHT, butylated hydroxytoiuene TBHQ, ferf-butylhydroquinone and PG, propyi gaiiate. 

Antioxidants are used widely in fats and oils products to delay oxidative processes. Synthetic antioxidants, namely, butylated hydroxyanisole (BHA), butylated hydro-xytoluene (BHT), tert-butyUiydroquinone (TBHQ), and propyl gallate (PG), are permitted antioxidants that are frequently used in products. Their presence and concentration may be determined with HPLC and GC methods. Meanwhile, metal chelators such as citric acid may be determined by HPLC analysis. 

The synthetic antioxidants that are used, when there are no restrictions on using them, are butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), propyl gallate (PG), and tertiary butyUiydroxyquinone (TBHQ). The usual added amounts are 0.02% as single or combined. This amount is the maximum allowable in Canada and the United States, for example. Regulations governing synthetic antioxidant usage can differ from one country to another. 

Synthetic antioxidants, such as butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), propyl gallate (PG), ascorbyl palmitate, and tertiary-butyl-hydroquinone (TBHQ), are used in soybean cooking oils and frying fats (230). These antioxidants are typically added at 0.01% for one antioxidant and 0.02% total for two or more. Natural antioxidants, derived from sage, rosemary, and green tea, are increasingly popular because of consumer preferences for natural food ingredients (231). 

Autoxidation can be inhibited or retarded by adding low concentrations of chainbreaking antioxidants that interfere with either chain propagation or initiation (286). Chain-breaking antioxidants include phenolic and aromatic compounds hindered with bulky alkyl substituents. Common synthetic chain-breaking antioxidants used in food lipids include butylated hydroxyanisole (BHA), butylated hydroxyto-luene (BHT), ferf-butyUiydroquinone (TBHQ), and propyl gallate (PG). This class of antioxidants react with peroxy free radicals to terminate reaction chains. The antioxidant radical (A ) formed in Equation 5 should be relatively stable and unable to initiate or propagate the oxidation chain reaction. 

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