Butylated hydroxyanisole hydroxytoluene

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). 

The vitamin D resin is stabilized against oxidation by the addition of < 1 wt% butylated hydroxyanisole or butylated hydroxytoluene. 

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. 

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. 

Antihepatotoxic activity. A mixture of the methanol-insoluble fraction of the dried resin, fresh garlic, curcumin, ellagic acid, butylated hydroxytoluene, and butylated hydroxyanisole, administered by gastric intubation to ducklings at a dose of 10 mg/ani-mal, was active vs aflatoxin Bl-induced hepatotoxicity " . ... 

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

Butylated hydroxyanisole Butylated hydroxytoluene Butyl henzyl phthalate... 

Several stabilizers are useful in minimizing oxidative degradation during thermoplastic processing or in the bulk solid. Phenothiazine, hindered phenolic antioxidants such as butylated hydroxytoluene, butylated hydroxyanisole, and secondary aromatic amines in concentrations of 0.01—0.5% based... 

BHA. see Butylated hydroxyanisole BHT. see Butylated hydroxytoluene Bicinchonic acid (BCA), in PGase activity assay, 337-339... 

Butylated hydroxyanisole (BHA), antioxidant, 556-557 Butylated hydroxytoluene (BHT), antioxidant, 556-558... 

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. 

KJ Hammond. The determination of butylated hydroxyanisole (B.H.A.), butylated hydroxytoluene (B.H.T.) and individual gallate esters in fats and oils by high performance liquid chromatography. J Assoc Pub Anal 16 17-24, 1978. 

DM Takahashi. GLC determination of butylated hydroxyanisole and butylated hydroxytoluene in breakfast cereals. J Assoc Off Anal Chem 53 39-43, 1970. 

T Stijve. Gas chromatographic determination of butylated hydroxytoluene (BHT), butylated hydroxyanisole (BHA) and tert-butylhydroquinone (TBHQ) in milk products. Deutsch Lebensm Rund-sch 79 108-111, 1983. 

L Ciraolo, G Calabro, MT Clasadonte. Determination of mixtures of butyl hydroxyanisole (BHA) and butyl hydroxytoluene (BHT) in foods by high pressure liquid chromatography (HPLC). Rass Chim 30 145-149, 1978. 

The most common antioxidants are phenols, such as butylated hydroxyanisole (BHA) or butylated hydroxytoluene (BHT). Increasing interest has, however, been directed towards the utilization of normal food constituents with antioxidative properties (2). Among those, the Maillard reaction products (MRP) might be of special importance, since they are so widespread in foods. 

Table V shows an even more dramatic disparity between tumor inhibition and effect of inhibition on total binding of DMBA to DNA. Butylated hydroxytoluene and butylated hydroxyanisole cause inhibition of DMBA initiation of tumors by 53% and 28%, respectively. There is little inhibition of binding of DMBA to DNA by these compounds and in the case of butylated hydroxyanisole, and the 24 h sample for butylated hydroxytoluene, binding of DMBA to skin DNA is actually enhanced.

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. 

---