Reactions of antioxidants in foods

Abstract

The chemical transformations of BHT and BHA in the deep-fat frying of potatoes were studied. Approximately 80% of the BHT and its associated decomposition products was lost from the lard after six batches of french fries. This may have been due to steam distillation caused by the water boiled out of the potatoes. In contrast, 80% of the radiocarbon introduced as radiolabelled BHA was retained by the frying medium even after 12 batches of french fries. The concentration of intact BHA decreased to undetectable levels after four batches. Because of the complexity of the products formed in the heated fats, studies were undertaken on the thermolysis of a hydroperoxy derivative of BHT, 2,6-di- tert-butyl-4-hydroperoxy-4-methylcyclohexa-2,3-dienone (HBHT). The product mixture, which was identified by mass spectrometry and gas chromatography-mass spectrometry, included BHT, 2,6-di- tert-butyl-4-hydroxy-4-methylcyclohexa-2,5-dienone and 3,5-di- tert-butyl-4-hydroxybenzaldehyde. Elemental compositions of other unidentified products were determined by high-resolution mass spectrometry.