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The demand for processed foods relies heavily on synthetic antioxidants like TBHQ and BHA to prevent spoilage. However, their excessive use poses health risks, prompting regulatory measures in many countries to ensure food safety. In this concern, a proficient electrochemical sensor for the simultaneous detection of tert-butylhydroquinone (TBHQ) and butylated hydroxyanisole (BHA) was designed. A comparatively greener hydroxyapatite (HAP) supported zinc ferrite (ZF) nanosensor was developed with conducting coating of Pd nanoparticles. A consolidated and mechanistic approach was opted to reduce the band gap and agglomeration the magnetic ZF nanoparticles. The interesting spherocuboidal morphology of the synthesized nanocomposite with good porosity enhanced the detection performance of the sensor. The proposed platform displayed good detection limits of both TBHQ and BHA (0.73 and 5.6 nM for TBHQ and BHA, respectively). The nanosensor successfully detected TBHQ and BHA in food samples proved its potential for the development of commercially competitive sensor., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. The authors confirm the absence of any known competing financial interests or personal relationships that might have influenced the outcomes presented in this research work., (Copyright © 2024. Published by Elsevier Ltd.)

Food additives enhance sensory pleasure and improve marketability in food product formulations, yet their potential health risks are highly consequential. Tertiary butylhydroquinone (TBHQ), in this regard, has a controversial reputation owing to its neurotoxic effects, which include convulsions and other chronic issues. This situation underscores the need for an advanced electrochemical sensing platform. The current study advocates the utilization of copper tungstate nanoparticles to enhance the sensitivity, selectivity, and efficiency in TBHQ detection, thus addressing the challenges posed by the excessive use of additives and safeguarding the integrity of the food supply chain. Hydrothermally synthesized CuWO 4 nanoparticles exhibited superior physicochemical and morphological characteristics, bringing about wide linear response ranges (0.01 to 789 μM), high selectivity, excellent anti-interference capabilities, and a low detection limit of 0.9 nM (S/N = 3). The CuWO 4 modified screen printed carbon electrode (SPCE) presents promising recovery ranges in food samples, facilitating real-time monitoring and streamlining the quality assessment of food additives. [Display omitted] • Facile synthesis of CuWO 4 nanoparticles using hydrothermal method. • Electrochemical detection of Food Additive- TBHQ using CuWO 4 /SPCE. • Proposed sensor exhibited LOD and wide linear ranges towards CuWO 4 /SPCE. • Practicality of fabricated sensor in spiked TBHQ in milk and edible oil food samples. [ABSTRACT FROM AUTHOR]

The enzyme-mediated grafting of tert -butylhydroquinone (TBHQ) onto chitosan and further crosslinking to agave inulin (agavin) has been successfully achieved in a mild and non-toxic two-step route. The resulting products were characterized by nuclear magnetic resonance (NMR) and Infra-red spectroscopies to assess the molecular structure. The study of acute oral toxicity in mice revealed no adverse short-term effects of consumption in the synthesized materials with non-toxicity evidence until 2000 mg/kg through an oral acute administration. Importantly, this study proves that the compound maintains the radical scavenging capacity of the phenolic antioxidant upon ferric-reducing antioxidant power (FRAP) and oxygen radical absorbance capacity (ORAC) assays with a measured half-maximal inhibitory concentration (IC 50 ) for the best case of 1.54 g/L based on inhibition of 2,2′-azino-bis(3-ethylbenzothiazoline)-6-sulfonic acid diammonium salt (ABTS). Additionally, the novel compound presented high prebiotic activities as ascertained in the presence of lactic acid bacteria (LAB). [ABSTRACT FROM AUTHOR]

[Display omitted] • Sensitive and reliable detection of commonly used food additive tert -butylhydroquinone. • Prepared ZnCuMg TMO/β-CD-CB hybrid nanocomposite based on sonochemical approach. • Nanomolar-level detection limit and high sensitivity was achieved for the proposed TBHQ sensor. • Real sample analysis was conducted in edible oil samples to ensure practical feasibility of TBHQ detection. It is pivotal to precisely detect food preservatives to ascertain food quality and safety. In this work, we report the sensitive electrochemical detection of widely used cytotoxic food preservative tert -butylhydroquinone (TBHQ). A novel nanocomposite was sonochemically prepared by embedding ternary metal oxide (TMO) comprising ZnO, CuO, and MgO in β-cyclodextrin (β-CD) functionalized carbon black (CB). The properties of the prepared nanocomposite were evaluated by employing multiple characterization methods. The nanocomposite fabricated on a screen printed carbon electrode exhibited exceptional electrocatalytic activity towards TBHQ detection, evident from the resultant very low detection limit of 1 nM and high sensitivity of 22.67 μA μM−1 cm−2. Moreover, the developed TBHQ sensor evinced all the important traits of a good electrochemical sensor including excellent selectivity, stability, reproducibility, and repeatability. Furthermore, for validating practical feasibility of TBHQ detection, we successfully determined this food additive in edible oils. [ABSTRACT FROM AUTHOR]

Abstract: A rapid, accurate and organic solvent saving procedure has been developed for the GC/MS determination of three phenolic antioxidants butylated hydroxytoluene (BHT), butylated hydroxyanisole (BHA) and butyl hydroquinone (TBHQ) in vegetable oils. The method involves two-step microextraction and a centrifugal procedure in a 2mL autosampler vial, consuming only 50mg sample and total 1mL acetonitrile. Recoveries of the phenolic antioxidants when spiked to soya bean oil, peanut oil and cereal cooking oil at 50, 200 and 250mg/kg, respectively were in the ranges 95.6–104.3% for BHT, 99.7–107.5% for BHA and 93.6–103.8% for TBHQ with the relative standard deviation (RSD) were less than 3% for their independent measurements. The developed method was repeatable and could be applied to determine trace amounts of phenolic antioxidants in vegetable oils. [Copyright &y& Elsevier]

Abstract: The interaction of 2-tert-butylhydroquinone (TBHQ) and bovine serum albumin (BSA) was investigated by spectrophotometry, spectrofluorimetry, circular dichroism (CD) and FT-IR techniques. The experimental results indicated that the quenching mechanism of BSA by TBHQ was a static procedure. Various binding parameters were evaluated. The negative value of ΔH, positive value of ΔS and the negative value of ΔG indicated that hydrophobic and hydrogen bonding interactions play major roles in the binding of TBHQ and BSA. Based on Forster’s theory of non-radiation energy transfer, the binding distance, r, between the donor (BSA) and acceptor (TBHQ) was evaluated. The results of CD, UV–vis and FT-IR spectroscopy showed that the binding of TBHQ to BSA induced conformational changes in BSA. [Copyright &y& Elsevier]

Abstract: The effects of 1.0%, 2.5%, and 5.0% purified soybean oil and thermally oxidized soybean oil on the stability of 100ppm β-carotene as a fat-soluble vitamin A and singlet oxygen quencher in isooctane have been studied. The samples were stored under 1000, 2000, or 4000lx at 20°C for 2 days and at 50°C for 16 days in the dark. The β-carotene was determined by high-performance liquid chromatography. The centrifugation and filtration of vegetable mixture, during sample preparation for β-carotene analysis by HPLC, decreased the coefficient of variation from 4.13% to 1.02%. The purified soybean oil and thermally oxidized soybean oil stabilized β-carotene in isooctane under light and in the dark at α =0.05. The losses of β-carotene, with 1.0% purified oil, 1.0% thermally oxidized oil and without any oil during 48h under light, were 11.2%, 80%, and 100%, respectively. 100ppm TBHQ had a protective effect on the stability of β-carotene in isooctane at α =0.05. The β-carotene stability decreased as the light intensity increased from 1000 to 2000 or 4000lx at α =0.05. The stability of vitamins in fruit and vegetable drinks enriched with fat-soluble vitamins and antioxidants during storage can be greatly improved by adding approximately 1.0% high quality non-oxidized soybean oil. [Copyright &y& Elsevier]

Antioxidant activity of methanolic extract of sesame cake was evaluated in soybean, sunflower, and safflower oils, using the Schaal oven method and differential scanning calorimetry (DSC) analysis. Results showed that sesame cake extract (SCE), at concentrations of 5, 10, 50 and 100 ppm in vegetable oils, could significantly (P<0.05) lower the peroxide value, diene value and p-anisidine value of oils during storage at 60 °C. The study also indicated a better antioxidant effect for sesame cake extract than BHT at 200 ppm. The DSC analysis produced results comparable to the Schaal oven method. Lower concentrations of sesame cake extract were effective in protecting vegetable oils, irrespective of their unsaturation and vitamin E content. [Copyright &y& Elsevier]

Some commonly used antioxidants, namely BHA, BHT, TBHQ, α-tocopherol and caffeic acid were comparatively studied in phosphatidylcholine liposomes and in o/w emulsions. Trolox was included as reference. Oxidation was monitored at 37 °C by measuring peroxide formation. Low polarity and sometimes the molecular size seem to be the determining factors for an appreciable antioxidant performance. BHA and BHT were the most effective at the low levels of addition used. α-Tocopherol had an intermediate activity. The pro-/antioxidant behaviour of caffeic acid was concentration dependent. TBHQ activity was slightly better than that of caffeic acid and comparable with that of Trolox. The results add to knowledge for structure antioxidant activity relationships in various systems and may also have a practical outcome concerning the optimum levels of use. [Copyright &y& Elsevier]

Propyl gallate (PG), octyl gallate (OG), 2-and 3-tert-butyl-4-hydroxyanisole (BHA), 3,5-di-tert-butyl-4-hydroxytoluene (BHT) and tert-butylhydroquinone (TBHQ) are permitted in a limited number of food products according to local legislations, with individual maximum limits in each case. This study describes an in-house validated reversed-phase HPLC method for the quantitative determination of PG and BHA in gravies and dehydrated soups, BHA in bouillons, dehydrated meat and dry pet food, and OG in dehydrated meat. Two extraction methods were developed to optimise the recovery of the phenolic antioxidants. Methanol was more suitable for the extraction of BHA and OG from dehydrated meat, PG from gravies and BHA from hard and soft bouillons while hexane/2-propanol was more suitable for the extraction of BHA from gravies and dehydrated soups, and PG in dehydrated soups. On the other hand, PG could not be quantified accurately in soft bouillons using either of these extraction methods, due to a lack of selectivity. The relative standard deviation of repeatability was between 0.9 and 5.5% and recoveries from spiked samples in the ranges 85–106% for PG, 95–104% for BHA and 83–85% for OG. The procedure allows also the detection of 2 mg/kg of TBHQ and BHT, which are not permitted in the EU for use in dehydrated soups, bouillons, gravies and dehydrated meat. [Copyright &y& Elsevier]

• Probability of TBHQ adding to sold foods made in 2020 is lower than that made in 2018. • Addition amounts of TBHQ in foods are far less than the maximum legal additive amount. • Generation rate of TBBQ in edible oils is lower than that in other food categories. • Process method and food composition are main factors for the generation rate of TBBQ. • Exposure to TBBQ from edible oil is higher than that from cooked nuts and baked foods. This study aimed to obtain a reliable evaluation about addition of tert -butylhydroquinone (TBHQ), and distribution of TBHQ and 2 -tert -butyl-1,4-benzoquinone (TBBQ) contents in typical edible oils and oleaginous foods marketed in Hangzhou City. Briefly, the probability of labeled with addition of TBHQ in foods decreased from 36.45 ± 2.6% to 28.78 ± 3.7% in the period from 2018 to 2020. In the 135 analyzed samples, TBHQ contents were far less than the maximum legal additive amount, and TBBQ contents ranged from below its limit of quantification (LOQ) to 13.54 ± 1.15 mg/kg. The conversion rate from TBHQ to TBBQ in edible oils was 2.94 ± 1.17%, much lower than that in other food categories. Further research determined that the process method and food composition were the main factors for different conversion rates from TBHQ to TBBQ in various food categories. In addition, oil consumption was found to be the primary source of dietary intake of TBHQ and TBBQ. [ABSTRACT FROM AUTHOR]

The study systematically investigated free, conjugate and total phenolics (phenolic acids and flavonoids) in leaves of 19 Chinese and one American sweetpotato cultivars grown in China. Three extraction/hydrolytic methods (direct extraction and acidic and basic hydrolysis) for sample preparation were employed to obtain different forms of phenolics. Twenty-nine phenolics were separated and identified using HPLC-DAD and HPLC-ESI-MS/MS. Three quercetin glycosides were characterised for the first time from this plant. Contents of the principal phenolics identified were determined by the HPLC-DAD procedure, which was validated in terms of linearity, precision, accuracy and limit of detection and quantification. Moreover, to the best of our knowledge, it is the first to reveal and demonstrate artifacts of esterification during acidic methanolic and ethanolic hydrolysis, and chromatographic behaviours, UV spectra and MS data of 20 hydroxycinnamic acid methyl and ethyl esters were obtained using acidic methanolic and ethanolic hydrolysis., (Copyright © 2013 Elsevier Ltd. All rights reserved.)