Abstract
Synthetic antioxidants, such as Butylated Hydroxy Toluene (BHT) and Butylated Hydroxy Anisole (BHA), are widely used in the food, cosmetic, and pharmaceutical industries to preserve products by preventing oxidative deterioration. These compounds are particularly effective in stabilizing fats and oils, extending the shelf life of various products by inhibiting the formation of free radicals that cause rancidity. Butylated Hydroxy Toluene (BHT) is a fat soluble antioxidant commonly added to food products like cereals, snacks, and processed meats to prevent oxidation and maintain freshness. BHT works by donating hydrogen atoms to free radicals, thereby neutralizing them and stopping the chain reaction of lipid peroxidation. In addition to its use in food, BHT is also found in cosmetics, packaging materials, and pharmaceuticals as a preservative. Butylated Hydroxy Anisole (BHA) is another synthetic antioxidant with similar properties to BHT. It is used in a variety of food products, including butter, margarine, and baked goods, to protect against oxidative damage. BHA functions by stabilizing free radicals, thus preserving the flavor, color, and nutritional quality of foods during storage. BHA is also used in cosmetics, animal feed, and rubber products for its antioxidant properties. Safety and Controversy: Despite their effectiveness, the safety of BHT and BHA has been the subject of ongoing debate. While both antioxidants are approved for use by regulatory agencies like the FDA, concerns about potential carcinogenic effects and long-term health impacts have led to calls for further research and, in some cases, a preference for natural alternatives. Nevertheless, BHT and BHA remain widely used due to their ability to effectively preserve the quality of a wide range of products
Published Version
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