Ppm Butylated Hydroxytoluene Research Articles

Oxidative stability of avocado oil blended with different levels of ultrasonic extract of Chlorella vulgaris under different temperatures

PurposeThis study aims to assess the oxidative stability of avocado oil (AO) at various temperatures, using butylated hydroxytoluene (BHT) as an artificial antioxidant and different concentrations of ultrasonic extract of Chlorella vulgaris.Design/methodology/approachExtracts of C. vulgaris were obtained using four solvents: water, acetone, ethanol and 80% ethanol-aqueous. Standard techniques were used to conduct qualitative phytochemical screening of the extracts. The extracted samples were analyzed for total phenolics, total flavonoids, antioxidant activity and phenolic compound fractionation. Some physicochemical parameters of AO treated with various concentrations of C. vulgaris ultrasonic extract compared to a 200 ppm BHT and exposed to different temperatures were measured.FindingsThe highest phenolic, flavonoids content and antioxidant activity was achieved by 80% ethanolic extract of C. vulgaris . The results showed that exposure of AO to high temperatures led to significant changes in the oil's physicochemical properties. These changes increased as the temperature increased. On the other hand, adding 80% ethanolic extract of C. vulgaris into AO reduced the effect of heat treatment on the change in physicochemical properties.Originality/valueAdding 80% ethanolic extract of C. vulgaris into AO can potentially reduce the impact of heat treatment on the alteration of physicochemical properties.

Investigations and development of novel fuel blends using biodiesel and butylated hydroxytoluene: optimization using D-optimal design and desirability

ABSTRACT The transportation industry is most concerned about the rising cost of fossil fuels and the deterioration of the environment. Although many alternative fuels currently have enhanced performance characteristics, continuous research attempts to further enhance their quality even more. This research focuses on improving fuel quality by incorporating Waste vegetable oil biodiesel derived from Liza oil and Butylated Hydroxytoluene (BHT). The combination of these factors results in a novel approach that uses experimental and parametric optimization to outperform current constraints in alternative fuels. The objective of this study is to compare the performance and emission characteristics of several blends of diesel, including B10 (20% biodiesel + 500 ppm BHT + diesel), B20 (20% biodiesel + 1000 ppm BHT + diesel), B30 (20% biodiesel + 1500 ppm BHT + diesel), B40 (20% biodiesel + 2000 ppm BHT + diesel), and B50 (20% biodiesel + 2500 ppm BHT + diesel). The tests were carried out at a variety of engine loads and speeds. The performance of Liza oil blends, as assessed by engine performance and emissions characteristics, was found to be comparable to that of diesel. Mechanical and brake thermal efficiency was determined to be highest for the B30 and B40 mixtures. The Liza oil Biodiesel operation exhibited fewer hydrocarbon emissions than the diesel fuel mode at B20. The D-optimal design was utilized for the experiment design. The data collected was used for the analysis of variance (ANOVA) for the development of mathematical expression for each response variable. The response surface methodology (RSM) was employed for the development of response surfaces to explore the effects of control factors on each response variable. The most favorable results were obtained using desirability-based optimization at 8.22 kg engine load and 500 ppm BTH concentration. It resulted in 20.04% brake thermal efficiency, 0.4 kg/kWh brake specific fuel consumption, 39% mechanical efficiency, 0.028 Vol.% carbon mono-oxide, 7.39% carbon-di-oxide, 39.16 ppm hydrocarbon, and 1230 ppm nitrogen oxide as response variables.

Effects of antioxidants to reduce the harmful pollutants from diesel engine using preheated palm oil–diesel blend

At present, IC engines are the primary power source in transit and must never be modified. The palm oil was collected from the palm tree and used in an internal combustion engine as an alternative fuel. In the present investigation, the palm oil is preheated to 110 °C using a heat exchanger to get a homogeneous mixture. The two additives, i.e., butylated hydroxytoluene (BHT) and n-butanol, were combined with preheated palm oil. The four fuels were prepared PN100, PND20, PND20 mixing with the 2000 ppm BHT of 1000 mL oil and other blends preheated PND20 palm oil mixing with the 2000 ppm n-butanol of 1000 mL oil. The blend 20 brake thermal efficiency was increased by 11.70% when compared with the mineral fuel, because the proper air–fuel mixture takes place. The oxides of nitrogen and smoke opacity were decreased by 15.32% and14.53%, respectively, for the blend of preheated palm oil and n-butanol as compared to mineral fuel due to the burning of more fuel through the combustion process. The hydrocarbon and carbon monoxide emissions were decreased for PND20AB and PNDAN blends by 35.71% and 14.53%, respectively, as compared to diesel. The preheated palm oil mixed with antioxidants was utilized as the alternative fuel in the conventional engine.

Dietary ethanol extract of mango increases antioxidant activity of pork

Ethanol extract of mango seeds (EEMS) are composed of several polyphenolic compounds with considerable in vitro antioxidant activity that can be used in pig feed and may contribute positively to meat quality characteristics. The aim of this study was to evaluate the effect of EEMS as a source of antioxidants in growing-finishing pig diets on meat quality, lipid stability, sulfhydryl groups non-proteinaceous (SG-NP), total phenolic compounds, total antioxidant potential and total antioxidant activity of meat after 1 and 7 days of refrigeration storage. Thirty-two (60-day-old) barrows, weighing 20.20 ± 1.34 kg, were used in a randomized block design consisting of eight animals with four treatment regimens. Treatments consisted of: Control = no dietary antioxidant; butylated hydroxytoluene (BHT) = diet with 200 ppm BHT; EEMS200 = diet with 200 ppm EEMS; EEMS400 = diet with 400 ppm EEMS. At 145 days of age and average weight of 95.47 ± 6.19 kg, the animals were slaughtered and loin samples were collected and frozen before for qualitative analysis and evaluation of the effect of subsequent storage for 1 or 7 days at 8 °C on lipid stability, SG-NP, phenolic compounds, total antioxidant capacity and total antioxidant activity Meat from animals fed EEMS400 diet showed lower cooking loss (P < 0.0001) and higher non-protein sulfhydryl groups, phenolic compounds and total antioxidant activity at both 1 and 7 days of storage (P < 0.0001) compared to the other treatments. Greater antioxidant capacity was observed at 1 day storage in the meat of animals that consumed EEMS regardless of concentration when compared to the control group (P < 0.01). The dietary inclusion of EEMS to pig diets is more effective at 400 ppm in improving meat quality after cooking and antioxidant parameters of pork.

Strategies to Improve the Thermo-Oxidative Stability of Sunflower Oil by Exploiting the Antioxidant Potential of Blueberries Processing Byproducts.

This research was conducted in order to establish the effectiveness of two freeze-dried extracts obtained from blueberry processing byproducts resulting from juice manufacturing compared to butylated hydroxytoluene (BHT) in delaying the lipid oxidation of sunflower oil subjected to high-temperature convective heating at 180 °C up to 12 h under simulated frying conditions. The fruits were harvested from spontaneous flora of two regions of Romania, Arieseni (Alba County) and Paltinis (Sibiu County) and the blueberry byproducts extracts (BBE) were noted according to the origin place as ABBE and PBBE. The progress of lipid thermo-oxidation was investigated in terms of peroxide value (PV), p-anisidine value (p-AV), the response of TBA-malondialdehyde interactions assessed by thiobarbituric acid (TBA) method, the total oxidation (TOTOX) value and inhibition of oil oxidation (IO). The recorded data highlighted that BBE exhibit a high inhibitory response on lipid thermo-oxidation. The inhibitory effect was concentration-dependent, thus, the degree of lipid oxidation was in reverse related to the BBE dose. The exposure of the oil samples supplemented with 800 ppm BBE (ABBE, PBBE) to a high-temperature heating for 12 h led to a significant decrease of the assessed indices compared to additives-free sunflower oil sample as follows: PV (46%; 45%), p-AV (21%; 17%), TOTOX (27%; 24%), TBA value (25%; 11%). Regarding the impact of the origin on the potential of BBE to inhibit the lipid oxidative degradation, it was noted that ABBE derived from blueberries grown in a region with a milder climate with moderate precipitations and higher temperatures showed a stronger inhibitory effect on lipid thermo-oxidation than PBBE. A moderate level of 500 ppm BBE inhibited the lipid oxidation similar to 200 ppm BHT. The reported results reveal that BBE represent efficient natural antioxidants that could be successfully applied to improve the thermo-oxidative stability of sunflower oil used in various high-temperature food applications.

Antioxidant Effect Potential of Garlic In Vitro and Real Food System: Effects of Garlic Supplementation on Oxidation Stability and Sensory Properties of Butter

AbstractIn this research, the effect of adding garlic and synthetic antioxidant to butter produced on both quality characteristics and oxidation stability during the storage (1st, 15th, 30th, 45th, 60th, 75th, and 90th days) process is investigated. With this aim, two replicates of butter samples as control, containing different proportions of garlic (butter treated with 2.5%, 5%, 7.5%, 10% crushed garlic) and with 50 ppm butylated hydroxytoluene (BHT) added are prepared. 2,2′‐Azinobis‐(3‐ethylbenzthiazoline‐6‐sulfonate) and 2,2‐diphenyl‐1‐picrylhydrazyl free radical‐scavenging ability, ferric reducing antioxidant power value of garlic are found as 26.05%; 87.48%; 70 mm mL−1, respectively. Total phenolic content, total flavonoids, and total antioxidant capacity of fresh garlic are determined. The main components of essential oil of garlic are determined. The rate of oxidation decreases as the garlic rate increases. The highest sensory analysis scores for the first days of storage are for the control and butter with 50 ppm BHT added, followed by samples with 5%, 2.5%, and 7.5% garlic added. At the end of storage, the highest sensory analysis scores are obtained by the butter with 5% garlic added. The butter with 10% garlic added is not liked in terms of sensory properties.Practical Applications: Oxidation‐causing or accelerating factors are oxygen, light, temperature, metal ions, some pigments, and degree of unsaturation. Oxidation is eliminated when these factors are eliminated. But in practice this is not possible. Therefore, it is very difficult to prevent oxidation without adding any material. Antioxidants are the most effective substances in the food industry for the production, storage, transport, and marketing of vegetable and animal fats and fat‐containing foods, delaying the effect of atmospheric oxygen at normal temperatures, preventing food spoilage, and rancidity for a certain period of time. Due to the carcinogenic effects of synthetic antioxidants, interest in natural antioxidants has increased. It is known that garlic has antioxidant effects. Natural antioxidants are used in the food industry for different purposes due to their extensive bioactivity profile. Peroxide value and thiobarbituric acid tests are generally used to determine the degree of lipid oxidation in butter.

Oxidative stability of edible oils via addition of pomegranate and orange peel extracts

The main objective of the present study was to improve the oxidative stability of sunflower oil (SFO) and soybean oil (SBO). The aqueous ethanol extracts (80% ethanol) of pomegranate and Baladi orange peels were used as natural antioxidants at concentrations of 800 and 1,200 ppm in SFO and SBO in comparison to butylated hydroxytoluene (BHT). Their antioxidant activities were estimated via the Rancimat method and over 24 days of storage at 65°C. The effect of extracts on the stability of sunflower and soybean oils during the storage period was studied by measuring the peroxide value (PV), conjugated dienes (CD) at 232 nm, conjugated trienes (CT) at 270 nm, free fatty acids (FFAs), iodine value (IV), and the refractive index (RI). A great difference in PVs was observed between the control sample and the oil samples containing natural extracts which slowed the rate of peroxide formation. Generally, the results showed that during the storage period at 65°C, the conjugated diene formation followed a similar pattern relative to PV accumulation. The PV, CD, CT, FFA, and RI values of SFO and SBO containing a pomegranate peel extract (PPE) and Baladi orange peel extract (BOPE) at concentrations of 800 and 1,200 ppm were lower than those of SFO and SBO containing 200 ppm BHT, and this trend became apparent during the storage period. The rate of reduction of IV in the control was higher than that in SFO and SBO containing both synthetic and natural antioxidants. These findings confirmed that the natural antioxidants under investigation could be used as alternatives to synthetic antioxidants to improve the oxidative stability of edible oils in the food industry.

Storage period prediction and metal compatibility of endothermic hydrocarbon fuels

Storage period is an important storage-stability index of endothermic hydrocarbon fuels. In this work, the accelerated oxidation method was used to predict the storage period of fuels at room temperature. The amount limit of hydroperoxide number (8 ppm) is the criterion for judging the fuel deterioration. Therefore, the relationship between heating time corresponding with 8 ppm of hydroperoxide number vs. temperature was established, predicting that the lab-made No. 1 endothermic hydrocarbon fuel (EHF-1, with 25 ppm butylated hydroxytoluene (BHT)) can be stored up to 18.8 years under sealed storage at 20 °C. During storage, the BHT amount will decrease gradually with that of hydroperoxide number increased, and 8 ppm of hydroperoxide number is corresponding to the residual 10.6 ppm of BHT, which can also be used to investigate storage period of EHF-1. During storage, metals often exposed to fuels can affect the storage stability of fuels to varying degrees, hence metal compatibility is an important basis for the selection of metal materials for fuel facilities. Metal compatibility with EHF-1 was tested in terms of corrosion degree of metals, the amount of metallic dissolution, hydroperoxide number, total acid number, etc. The tested metals can promote the oxidation of EHF-1, and the order of metals to accelerate oxidation of EHF-l is red copper > DT4 iron > 321 stainless steel > 5052 aluminum alloys.

Improving Storage Stability of Pistachio Oil Packaged in Different Containers by Using Rosemary (Rosmarinus officinalis L.) and Peppermint (Mentha piperita) Essential Oils

In this study, the antioxidant capacity of rosemary (REO) and peppermint (PEO) essential oils along with butylated hydroxytoluene (BHT) is investigated on oxidative stability of pistachio oil packaged in glass and polyethylene terephthalate (PET). The essential oils (EOs) and their mixture are added at 1500 and 3000 ppm concentrations into the oil stored for 80 days at 60 °C under darkness. In order to evaluate the efficacy of antioxidants, peroxide value (PV), thiobarbituric acid, total phenolic compounds, oxidative stability index (OSI), conjugated dienes and trienes, free fatty acids (FFAs), and iodine value is measured at intervals of 20 days. The results show that natural antioxidants can reduce PV and FFA levels about five‐ and threefolds compared to control, respectively. The OSI in raw pistachio oil (16 h) reduces to 5 h, while in treated sample by REO the reduction is only to 13 h after storage. Generally, the results reveal that in all measured parameters, following order can be observed for antioxidant activity: 3000 ppm REO&gt;3000 ppm PEO&gt;100 ppm BHT &gt;1500 ppm REO &gt;1500 ppm mixed &gt;1500 ppm PEO &gt; control. Moreover, the findings show that glass container is better than PET to retard oxidation process.Practical Application: Pistachio oil is known as a functional and commercial oil that is susceptible to oxidation due to its high level of unsaturated fatty acids. In this work, rosemary and mint essential oils as natural antioxidant are applied for improving oxidation stability of pistachio oil.Antioxidant capacity of rosemary (REO) and peppermint (PEO) essential oils is investigated on oxidative stability of pistachio oil packaged in glass and polyethylene terephthalate (PET). The essential oils are added at 1500 and 3000 ppm concentrations into the oil stored for 80 days at 60 ºC under darkness. The results reveal that in all measured parameters, following order can be observed for antioxidant activity: 3000 ppm REO &gt;3000 ppm PEO &gt;100 ppm BHT &gt;1500 ppm REO &gt;1500 ppm mixed &gt;1500 ppm PEO &gt; control. The findings show that glass container is better than PET to retard oxidation process.

EFFECT OF USING GUAVA AND GRAPE SEEDS EXTRACTS ON OXIDATIVE STABILITY OF BLENDED SUNFLOWER AND SOYBEAN OILS

This study was performed to evaluate the effect of guava seeds (GVSE) and grape seeds (GRSE) extracts compared to butylated hydroxytoluene (BHT) on the antioxidant activity of blended sunflower and soybean oils (1:1 V/V), defined as BO at 70oC for 72 hrs. GVSE and GRSE were separately added to the blended oils at two different concentrations (200 and 500 ppm). Synthetic antioxidant BHT at ratio of 200 ppm was used as positive control with the blends oils. The oxidative assessments were Peroxide value, P- anisidine value, total oxidation value and thiobarbituric acid reactive substances were used for measuring the oxidative stability of these blended oils. Results showed that the highest level of GVSE and GRSE gave the best protection against primary and secondary oxidation of blended oil samples. The high efficiency of these extracts was observed as follows: 500 ppm GRSE ˃ 500 ppm GVSE ˃ 200 ppm BHT ˃ 200 ppm GRSE ˃ 200 ppm GVSE ˃ control. Therefore, some of food processing wastes could be used as natural antioxidant in edible oils manufacturing.

Effect of dietary ethanol extracts of mango (Mangifera indica L.) on lipid oxidation and the color of chicken meat during frozen storage

The aim of this study was to evaluate the dietary effect of mango extracts on lipid stability and the coloring of broiler chicken breast meat during frozen storage. The treatments consisted of broiler chicken diet without antioxidants (control) and diets containing antioxidants: 200 ppm of butylated hydroxytoluene (BHT), 200 ppm of mango peel extract (MPE), 400 ppm of MPE, 200 ppm of mango seed extract (MSE), and 400 ppm of MSE. The broiler breasts were stored for 90 days and analysis of lipid oxidation and color was performed every 30 days. The thiobarbituric acid reactive substances values increased during storage and at 90 days, but the 400 ppm MSE treatment yielded lower values, indicating greater antioxidant activity. During storage, the lightness values decreased and the redness increased. Additions of 200 ppm BHT and 400 ppm MPE increased yellowness at 60 days of storage. Thus, mango peel and seed extracts added to broiler chicken diets reduce lipid oxidation and maintain color in breast meat during frozen storage, with mango seed extract at 400 ppm being the most effective.

Antioxidants from Mashua (Tropaeolum tuberosum) Control Lipid Oxidation in Sacha Inchi (Plukenetia volubilis L.) Oil and Raw Ground Pork Meat

Mashua phenolic compounds soluble in ethyl acetate (EaF) were tested as enhancers of oxidative stability of sacha inchi oil (SIO) and in ground raw pork meat as food matrices. The evaluation of the SIO oxidation was tested by differential scanning calorimetry and by accelerated oxidation tests (55C for 15 days) where peroxide, p-anisidine, dienes and trienes values were quantified. The oxidation of the pork meat was carried out under refrigerated storage conditions (4C for 9 days) and thiobarbituric acid reactive substances value was evaluated. Mashua EaF (200–600 ppm) increased induction periods of SIO. Lower values of peroxides, p-anisidine, dienes and trienes were obtained in comparison with the oil with 200 ppm butylated hydroxytoluene (BHT). The effectiveness of mashua EaF (100–200 pm) to control lipid oxidation of pork meat was better than the meat pork with 200 ppm BHT. Results demonstrate the effectiveness of mashua EaF phenolics to delay lipid oxidation in polyunsaturated rich fatty acid sources. Practical Applications Mashua tuber is an excellent source of antioxidant compounds of the phenolic type. The antioxidant properties have been demonstrated using in vitro chemical [2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) and oxygen radical absorbance capacity (ORAC) antioxidant capacity] and biological assays (prevention of oxidative damage in low-density lipoproteins and erythrocytes). The findings of this work will provide useful information related to the feasibility of incorporation of mashua phenolics as antioxidant agents in food matrices. The outcomes of this research clearly demonstrate that mashua phenolic compounds soluble in ethyl acetate are effective in limiting lipid oxidation of sacha inchi oil (highly unsaturated) and raw ground pork meat during storage conditions and could be used as an alternative source of natural antioxidants to be incorporated in a wide range of food matrices by the food industry.

Influence of methanol and water extracts of orange peel on stability of refined palm kernel oil

The antioxidative effect of methanol and water orange peel extracts on Refined Palm Kernel Oil (RPKO) stored for twelve months at room temperature (270C-330C) was determined by monitoring the colour, refractive index, free fatty acid (FFA), acid value (AV) and peroxide value (PV). The oil was dosed with different concentrations (200 ppm to 1000 ppm) of the extracts and butylatedhydroxytoluene (BHT) (Cone. 200 ppm. The colour and refractive index of RPKO containing the extracts ranged between 11.0-13.0 units and 1.458-1.460 respectively whereas the colour and refractive index of RPKO with no additive (0 ppm) and 200 ppm BHT were 10.0 units and 1.460 accordingly. Free fathy acid (FFA) and acid value (AV) of RPKO containing methanol and water orange peel extracts were lower than RPKO containing 200 ppm BHT and they were significantly different at P&lt;0.05 from RPKO that contained no additive (0 ppm). PV of RPKO containing additives were slightly lower than PV of RPKO that contained no additive but they were not significantly different at P&lt;0.05.The methanol and water orange peel extracts are more effective in combating hydrolytic rancidity than oxidative rancidity of RPKO. The methanol and water orange peel extracts have better antioxidant activity than butylatedhydroxytoluene DOI: http://dx.doi.org/10.3329/bjsir.v49i4.22628 Bangladesh J. Sci. Ind. Res. 49(4), 249-254, 2014

Effects of Citric Acid and Butylated Hydroxytoluene Alone or In Combination on Prevention of Rancidity of Rice Bran during Storage

Rice bran (RB), a byproduct of rice milling process is a valuable feed resource for the livestock industry. Both lipolytic and oxidative rancidity starts right after bran is removed from the grain during the milling process thereby making long term storage of RB difficult. Anti oxidants such as butylated hydroxytoluene (BHT) control the oxidative rancidity only for a short period of time. Therefore, effective rancidity control measures need to be adopted to maintain the nutritive and feeding value of RB. The objective of this study was to evaluate whether rancidity of RB could be curtailed by storing RB with citric acid (CA) and BHT alone or in combination. RB was collected immediately after milling and stored with three levels of CA (0, 2, and 4%) and three levels of BHT (0, 200, and 400 ppm) in a 3×3 factorial arrangement. Each treatment combination had three replicates. Treated RB was stored in plastic containers with a closed lid for 82 days and analyzed for peroxide value (PV) and pH on 7, 25, 55, 82 days. The mean PV of un-treated RB on day 7 (2.85 meq kg-1) increased to 14.42meq kg-1 during 82 days of storage. When BHT or CA was not used, a significant (p<0.05) negative correlation was found between PV and pH [PV=(7.3291–pH x 0.112; R2=0.901]. Peroxide values were not significantly (p>0.05) affected by BHT or CA on day 7. The use of 0, 200 or 400 ppm BHT significantly reduced the PV during 25 days of storage time, but not thereafter. The use of 2% or 4% CA significantly (p<0.05) reduced the PV up to day 82. It can be concluded that BHT was effective in reducing rancidity of RB only for about month whereas CA controls both lipolytic and oxidative rancidity for about three months

Effects of Citric Acid and Butylated Hydroxytoluene Alone or In Combination on Prevention of Rancidity of Rice Bran during Storage

Rice bran (RB), a byproduct of rice milling process is a valuable feed resource for the livestock industry. Both lipolytic and oxidative rancidity starts right after bran is removed from the grain during the milling process thereby making long term storage of RB difficult. Anti oxidants such as butylated hydroxytoluene (BHT) control the oxidative rancidity only for a short period of time. Therefore, effective rancidity control measures need to be adopted to maintain the nutritive and feeding value of RB. The objective of this study was to evaluate whether rancidity of RB could be curtailed by storing RB with citric acid (CA) and BHT alone or in combination. RB was collected immediately after milling and stored with three levels of CA (0, 2, and 4%) and three levels of BHT (0, 200, and 400 ppm) in a 3×3 factorial arrangement. Each treatment combination had three replicates. Treated RB was stored in plastic containers with a closed lid for 82 days and analyzed for peroxide value (PV) and pH on 7, 25, 55, 82 days. The mean PV of un-treated RB on day 7 (2.85 meq kg-1) increased to 14.42meq kg-1 during 82 days of storage. When BHT or CA was not used, a significant (p<0.05) negative correlation was found between PV and pH [PV=(7.3291–pH x 0.112; R2=0.901]. Peroxide values were not significantly (p>0.05) affected by BHT or CA on day 7. The use of 0, 200 or 400 ppm BHT significantly reduced the PV during 25 days of storage time, but not thereafter. The use of 2% or 4% CA significantly (p<0.05) reduced the PV up to day 82. It can be concluded that BHT was effective in reducing rancidity of RB only for about month whereas CA controls both lipolytic and oxidative rancidity for about three months

Antioxidant activity of ginger extract in sunflower oil

AbstractThe antioxidant activity of dichloromethane extract from ginger was evaluated during 6 months of storage of refined sunflower oil at 25 and 45 °C. Free fatty acid (FFA) content, peroxide value (POV) and iodine value (IV) were used as criteria to assess ginger extract as an antioxidant. After 6 months of storage at 45 °C, sunflower oil containing 1600 and 2400 ppm ginger extract showed lower FFA contents (0.083 and 0.080%) and POVs (24.5 and 24.0 meq kg−1) than the control sample (FFA contents 0.380%, POV 198.0 meq kg−1). Sunflower oil containing 200 ppm butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) showed FFA contents of 0.089 and 0.072% and POVs of 26.5 and 24.7 meq kg−1 respectively after 6 months of storage at 45 °C. Similarly, after 6 months of storage at 45 °C, IVs of sunflower oil containing 1600 and 2400 ppm ginger extract were 80 and 92 respectively, higher than that of the control sample (53). However, IVs of sunflower oil treated with 200 ppm BHA and BHT were 94 and 96 respectively after 6 months of storage at 45 °C. These results illustrate that ginger extract at various concentrations exhibited very strong antioxidant activity, almost equal to that of synthetic antioxidants (BHA and BHT). Ginger extract also showed good thermal stability and exhibited 85.2% inhibition of peroxidation of linoleic acid when heated at 185 °C for 120 min. Therefore the use of ginger extract in foods is recommended as a natural antioxidant to suppress lipid oxidation.© 2003 Society of Chemical Industry

Dietary Butylated Hydroxytoluene Protects against Aflatoxicosis in Turkeys

Turkeys are among the most sensitive species to the toxic effects of the mycotoxin aflatoxin B1 (AFB1). In mammals, dietary antioxidants, such as butylated hydroxytoluene (BHT), have been shown to lessen the toxic effects of AFB1 by various mechanisms. To test whether BHT protects against aflatoxicosis in turkeys, we supplemented the feed of 10-day-old male white turkeys with low (1000 ppm) and high (4000 ppm) BHT for 20 days. AFB1 (1 ppm) was then added to the diets and continued for another 10 days. Birds in the AFB1-only group had a lower weight gain, a condition that had returned to near control in groups fed diets containing AFB1 + BHT. Significant elevations in serum aspartate transaminase, alanine aminotransferase, and lactate dehydrogenase, which were evident in the AFB1 group, were reversed in the AFB1 + BHT groups. Histopathology revealed hepatic submassive necrotic lesions and biliary hyperplasia, the severity of which was lessened in the AFB1 + BHT-treated birds. Hepatocellular hydropic degeneration was observed in the BHT-only group, but not in the AFB1 + BHT groups. This condition associated with BHT treatment was found in a separate study to be reversible and without any long-term adverse effects. These results indicate that BHT counteracts many of the deleterious effects caused by AFB1 and that this antioxidant may prove to be a viable feed additive for the reduction of aflatoxicosis in turkeys.

Dietary butylated hydroxytoluene counteracts with paraquat to reduce the rate of hepatic DNA single strand breaks in senescence-accelerated mice

The present study was designed to assess the age-related changes of DNA single strand breaks (SSB) in the liver of senescence-resistant and senescence-prone mice, SAMRI/Fky and SAMPI//Fky. In the first series of experiments, the animals were fed a commercial diet for 12–18 months. The mice were killed and the livers were excised at 3- or 6-month intervals for the analysis of the rate of DNA SSB by the ethidium bromide fluorescence method. With advancing age, the rate of DNA SSB was increased in both strains of mice but the increase was significantly higher in SAMP1//Fky than in SAMRI/Fky. In the second series of experiments, the mice were fed one of the following diets for 12 weeks: 20% casein diet (basal diet), basal diet with 300 ppm butylated hydroxytoluene (BHT) added, basal diet with 200 ppm paraquat (PQ) added, and basal diet with 200 ppm PQ plus 300 ppm BHT added. Added dietary PQ increased the rate of DNA SSB in both SAMPI//Fky and SAMRI/Fky. The increases were offset by co-administration of BHT. Dietary BHT, therefore, may suppress the oxidative stress developed by paraquat administration.

Butylated hydroxytoluene lacks the activity of phenobarbital in enhancing diethylnitrosamine-induced mouse liver carcinogenesis

The effect of the food additive butylated hydroxytoluene (BHT) as an enhancer of liver carcinogenesis in mice was investigated. Liver carcinogenesis was initiated by intraperitoneal injection of diethylnitrosamine (DEN) in male B6C3F 1 mice at 100 or 200 μmol/kg body weight once a week for 10 weeks (total exposure 1000 or 2000 μmol/kg body weight). After an exposure-free recovery interval of 4 weeks, groups of mice were fed either basal diet or diets containing either 5000 ppm BHT or 500 ppm phenobarbital (PB), as a positive control, for 24 weeks. Exposure to the initiating doses of DEN alone induced no liver foci at 10 weeks or at 14 weeks after the recovery period, but at termination at 38 weeks, foci and adenomas were present in a dose-related incidence. In the groups given BHT after DEN/recovery, the incidence and the multiplicity of liver foci and adenomas were not different from those in mice given only DEN/recovery, whereas, in the groups given PB after DEN, liver lesions were increased by 1.7–3.0-fold. In conclusion, BHT had no promoting or syncarcinogenic effect on DEN-induced mouse liver carcinogenesis, whereas under the same conditions, PB acted as an enhancer.

Toxicity studies of butylated hydroxyanisole and butylated hydroxytoluene. II. Chronic feeding studies

The antioxidants butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) were fed in the diet to male F344 rats in two chronic feeding studies. In one study, feeding BHT for 76 wk at concentrations ranging from 100 to 6000 ppm produced no increase in neoplasms at any site. In a second study, feeding 12,000 ppm BHT for 110 wk had no neoplastic effect at any site, whereas feeding BHA at 12,000 ppm resulted in a small increase in squamous cell papillomas of the non-glandular squamous portion of the stomach.