Combination Of Butylated Hydroxyanisole Research Articles

Antioxidant activity of natural plant sources in dairy dessert (Sandesh) under thermal treatment

Natural sources of antioxidant viz. beet ( Beta vulgaris ), mint ( Mentha spicata L.) and ginger ( Zingiber officinale L.) have been used to fortify sandesh (a heat desiccated product of coagulated milk protein mass called chhana which is in turn a heat and acid coagulated product of milk, analogous to cottage cheese). Three sets of experiments viz. antioxidant activity, peroxide value and ultra-violet absorbance were done to evaluate the effectiveness of natural antioxidants in reducing lipid oxidation in sandesh as compared to synthetic antioxidants like tertiary butyl hydroquinone (TBHQ), butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) under thermal treatment. Among the natural sources, ginger has the highest antioxidant activity and it was similar to TBHQ and BHA–BHT combined. Results of the antioxidant activity differed from those of the oven test at 63 °C particularly for ginger and BHA–BHT combined. Control sandesh (without any antioxidants) showed the highest peroxide value and ultra-violet absorption. All the natural sources and their combinations significantly improved the oxidative stability of sandesh and their effectiveness was comparable with synthetic antioxidant TBHQ, a combination of BHA and BHT. Among the natural sources, although ginger had the highest antioxidant activity but mint showed better effectiveness in the inhibition of lipid oxidation. Regarding antioxidant activity and lipid oxidation, combination of mint or ginger with beet showed better result as compared to beet alone. Besides, sensory evaluation of freshly prepared natural source fortified sandesh samples was done as compared to control sandesh in order to commercialize the herbal sandesh in market. Sandesh containing beet, ginger, combination of beet with ginger or mint, or combination of mint with ginger were more acceptable to panelist than control sandesh.

Stabilization of Hard Gelatin Capsule Shells Filled with Polyethylene Glycol Matrices

The purpose of this study was to evaluate the effects of various stabilizers on the dissolution stability of liquid-filled capsule dosage forms containing a potent drug dissolved in polyethylene glycols. A systematic dissolution slowdown was observed in gelatin capsule formulations without a stabilizer and was exaggerated under stress storage conditions. This slowdown is attributed to cross-linking of the gelatin shells. Addition of butylated hydroxyanisole (BHA) delayed the onset of gelatin cross-linking, and a combination of BHA with water added to this formulation effectively prevented product dissolution slowdown. For similar formulations filled into hypromellose capsule shells, no dissolution slowdown was observed, even in the absence of stabilizers.

Antimicrobial effects of butylated hydroxyanisole alone or in combination with potassium sorbate on quality changes in palm oil co-inoculated withAspergillus flavus andBacillus spp

Palm oil was sterilised and subjected to different concentrations (0.2 to 1.0 g litre -1 ) of butylated hydroxyanisole (BHA) alone or in combination with potassium sorbate (KS) and co-inoculated with Aspergillus flavus and Bacillus species, the most prevalent organisms isolated from the palm oil. A dramatic increase of c3.43, 3.16 or 1.83 log 10 cfu ml -1 microbial populations occurred in control samples or those treated with 0.2 or 1.0g litre -1 of BHA alone respectively. On the contrary, populations lower by approximately 1.0-1.3 log 10 cfu ml -1 occurred in samples subjected to the combination treatment. Bi-phasic minima-extended-tag-phases were observed in the samples treated with BHA + KS. Mycelial growth was markedly inhibited in samples preserved with BHA + KS, being more apparent at concentrations of between 0.4 and 0.8 g litre -1 of BHA in combination with potassium sorbate. Similarly, significantly (P=0.05) lower free fatty acid content was observed in samples subjected to the combination treatment particularly at concentrations ranging from 0.6 litre -1 . Changes in pH were minimal suggesting less microbial activity, but significantly lower values occurred in samples treated with BHA alone after 14 days of ambient (30(±3)°C) storage. Better sensory qualities (less 'separation' i.e enhanced stability and aroma) were exhibited by samples preserved with the combination of BHA with KS. These various induced changes demonstrate the importance of concentration, residence time and synergism in relation to the effectiveness of antimicrobial agents. The benefits of the application of combination treatments have been shown and could be exploited by palm oil processors and importers. However, samples treated with the low concentrations are more likely to present potential hazards to consumers.

Enhancement of butylated hydroxytoluene-induced mouse lung damage by butylated hydroxyanisole

The phenolic antioxidant butylated hydroxytoluene (BHT) is known to produce a dose-dependent increase in mouse lung weight which is characterized by the necrosis of pulmonary type I and endothelial cells. We studied the ability of butylated hydroxyanisole (BHA) to modify BHT-induced changes in lung weight in male CD-1 mice. BHA alone had no effect on lung weight up to a dose of 500 mg/kg (sc). However, when injected 30 minutes prior to subthreshold doses of BHT (0–250 mg/kg, ip), BHA significantly enhanced lung weight in a dose-dependent manner. The ability of BHA to enhance BHT-induced changes in lung weight was dependent on both the time and the route of administration of BHA relative to BHT. Deuteration of BHT abolished the in vivo toxicity from the combination of BHA and BHT. These results suggest that the toxicity resulting from the combination of BHA and BHT is due to the formation of BHT-quinone methide and that the role of BHA might be either to deplete some protective mechanism in the target pulmonary cells or to enhance the biotransformation of BHT into BHT-quinone methide.

Butylated hydroxyanisole, butylated hydroxytoluene and tert-butylhydroquinone are not mutagenic in the Salmonella/microsome assay using new tester strains

The phenolic antioxidants butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and tert-butylhydroquinone (TBHQ) were reassessed for mutagenic activity using the recently developed Salmonella tester strains TA97, TA102 and TA104, and in addition TA100. None of the phenolic antioxidants showed mutagenic activity, either with or without metabolic activation. At doses of 100 μg/plate and higher all 3 phenolic antioxidants exhibited toxic effects. A modification of the assay using the preincubation procedure with strain TA104 did not affect mutation frequencies. Combinations of BHA and BHT, tested to detect possible synergistic effects, did not exert mutagenic activity.

Effects of Antioxidants on Rancidity Development and Palatability of Frozen Bacon

The efficacy of four antioxidants for retarding rancidity development and maintaining the palatability of frozen bacon slices were examined. The antioxidants (ascorbic acid, butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and propyl gallate) were incorporated into a dry sugar bacon cure alone or in combination. Results indicated that the incorporation of these antioxidants alone or in combination generally reduced rancidity develoment in bacon slices during prolonged frozen storage. However, the combination of BHA, BHT and propyl gallate was the only antioxidant treatment which was effective for extending the frozen storability of bacon slices from the standpoint of flavor desirability and overall palatability. Bacon slices cured in the presence of this antioxidant combination remained acceptable for ca. 84 d longer during frozen storage than bacon cured in the absence of antioxidants.

Evaluation of Amino Acids, B Vitamins and Butylated Hydroxyanisole as Protective Agents against Pyrrolizidine Alkaloid Toxicity in Rats

Supplementation of the diets of rats with branched chain amino acids (BCAA: leucine, isoleucine, valine) did not alter their susceptibility to chronic poisoning by tansy ragwort (Senecio jacobaea), which contains hepatotoxic pyrrolizidine alkaloids (PA). Phenobarbital in the diet, which alters liver microsomal enzyme activity, also did not alter susceptibility to PA poisoning. A combination of butylated hydroxyanisole (BHA), cysteine and BCAA did increase (P less than .05) survival time of rats fed tansy ragwort. Dietary BHA and cysteine increased the survival time of rats injected with the PA monocrotaline, with evidence that addition of vitamin B12 and folic acid improved the effectiveness of this treatment. In a chronic feeding trial with tansy ragwort, a combination of BHA and cysteine increased (P less than .05) the survival times of rats, showing protective activity against PA poisoning. A mixture of B-complex vitamins, or vitamin B12-folic acid, was not effective in improving the response.

Effect of selected antioxidants on the stability of virgin olive oil

AbstractVirgin unrefined olive oil was protected from oxidation with the antioxidants butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), and tertiary butylhydroquinone (TBHQ) and in one case propyl gallate (PG). All the antioxidants improved the stability of olive oil under accelerated conditions (oven test) and storage conditions at 50 C. In the oven test, where the type of oil used was the same as that used in long‐term storage studies (room temperature and 50 C) the relative inhibition effect of the antioxidants was in the following order: TBHQ = BHA > BHT. The combinations of BHA and BHT with TBHQ displayed better stabilizing qualities. Antioxidants did not prevent peroxide formation in olive oil stored at room temperature in daylight; these samples oxidized to a high degree, probably due to the catalytic action of chlorophyll. Citric acid (CA) used alone did not affect the oxidative stability of the oil in the oven test and at room temperature in the dark, but exhibited a negative effect at 50 C. The reduction in peroxide content with teritary butylhydroquinone (TBHQ) in the dark at 50 C was greater than anticipated from the oven studies. Potency of the antioxidants under these conditions (50 C) was in the following order: TBHQ> BHT > BHA. The combinations of BHA 0.01% or BHT 0.01% with TBHQ 0.005% used in the dark at 50 C were less effective than TBHQ 0.01%.

Effect of BHA, BHT, TBHQ and PG on Growth and Toxigenesis of Selected Aspergilli

ABSTRACTThe antifungal effect of butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), tertiary butylhydroquinone (TBHQ) and propyl gallate (PC) alone or in combination on three toxigenic strains of aspergilli (NRRL 2999, NRRL 4123, NRRL 5835) and three nontoxigenic strains of aspergilli (NRRL 5521, NRRL 5917, NRRL 5918) was examined in a solid medium and in salami. BHT and PG (0.001,0.005,0.01,0.02g per plate) did not inhibit growth, sporulation, and toxigenesis of all six cultures. Aflatoxin production by toxigenic aspergilli (B1, B2, G1 and G2) in the presence of BHA, TBHQ, and a combination of BHA and TBHQ was reduced significantly (P < 0.05). In salami BHA, TBHQ alone or in combination at 100 ppm significantly (P < 0.05) decreased the aflatoxin production by aspergilli when compared to control samples. A combination of BHA and TBHQ showed synergistic inhibition in both studies (solid medium and salami studies).

Studies on the antioxidants. XX. The effect of butylated hydroxytoluene on tert-butylhydroperoxide-induced oxidation of butylated hydroxyanisole.

Hydrogen donation from butylated hydroxyanisole (BHA) and/or butylated hydroxytoluene (BHT) to the peroxyl radical prepared by cobalt-catalyzed cleavage of tert-butylhydroperoxide was investigated, and the relation of this process to synergism in the antioxidative effect was discussed. BHA initially donated a hydrogen to the peroxyl radical to form its phenoxyl radical, and this radical reacted with either the peroxyl radical or another phenoxyl radical to form o-benzoquinone or the dimer. BHT reacted with the peroxyl radical to form its adduct. In the combination of BHA and BHT, BHA donated a hydrogen to the peroxyl radical initially, and its phenoxyl radical accepted hydrogen from BHT to regenerate BHA, with enhanced oxidation of BHT to quinone methide. This hydrogen acceptance of the phenoxyl radical of BHA from BHT may be closely correlated with the synergism in the antioxidative effect of the mixture of BHA and BHT.

Antioxidants in Restructured Beef/Pork Steaks

ABSTRACTThe effects of added antioxidants on restructured combination (50:50) beef‐pork steaks were studied. Steaks were formulated to contain 20% fat and 0.75% salt. Antioxidants used at a 0.02% level (based on fat content of meat) were butylated hydroxyanisole (BHA), tertiary butyl hydroquinone (TBHQ), and a combination of BHA and TBHQ. Cooked steaks were evaluated for sensory properties and overall acceptability, initially and after 4, 8, 12, 16, an 20 wk of freezer storage. Steaks were also evaluated after the various storage times for 2‐thiobarbituric acid (TBA) values, subjective color by panel evaluation, objective color with the Hunter color difference meter, tensile strength, shear value and cooking loss. Flavor and overall acceptability were significantly better in treated samples as compared to control samples. BHA was more effective in protecting color and TBHQ was more effective in protecting flavor (P<0.05). All treated samples showed lower TBA values than control samples (P<0.05).

Antioxidant Control of Rancidity Development in Ground Turkey Meat

Refrigerated raw ground turkey meat using natural proportions (2:1 breast:thigh) undergoes oxidative randicity rapidly. Various antioxidants were used in different combinations to delay rancidity development and increase shelflife. The antioxidants used were butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), and silicone. The percentages of each antioxidant added to the ground meat were based on the fat content. A .01% level was used for BHA and BHT and 1 ppm was used for silicone. Standard plate counts were also studied to determine when the stored meat became unacceptable due to microbiological growth. The ground meat was stored at 4 C up to 14 days. The 2-thiobarbituric acid (TBA) values indicated that the combinations of BHA + BHT and BHA + BHT + silicone retarded development of oxidative rancidity to a greater extent than addition of silicone alone when compared to the control. Microbiological spoilage was assumed to take place after approximately eight days of refrigerated storage when counts reached 107 numbers. However, the sensory panel members rated the ground turkey meat containing BHA + BHT and BHA + BHT + silicone acceptable through 10 days of storage.