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Biopolymeric films were prepared with gelatin, plasticizer, and three different types of antioxidants (ascorbic acid, phytic acid, and BHA) corresponding to different mechanisms in activity. The antioxidant activity of films was monitored for 14 storage days upon color changes using a pH indicator (resazurin). The instant antioxidant activity of films was measured by a DPPH free radical test. The system using resazurin was composed of an agar, an emulsifier, and soybean oil to simulate a highly oxidative oil-based food system (AES-R). Gelatin-based films (GBF) containing phytic acid showed higher tensile strength and energy to break than all other samples due to the increased intermolecular interactions between phytic acid and gelatin molecules. The oxygen barrier properties of GBF films containing ascorbic acid and phytic acid increased due to the increased polarity, while GBF films containing BHA showed increased oxygen permeability compared to the control. According to "a-value" (redness) of the AES-R system tested with films, films incorporating BHA showed the most retardation of lipid oxidation in the system. This retardation corresponds to 59.8% antioxidation activity at 14 days, compared with the control. Phytic acid-based films did not show antioxidant activity, whereas ascorbic acid-based GBFs accelerated the oxidation process due to its prooxidant activity. The comparison between the DPPH free radical test and the control showed that the ascorbic acid and BHA-based GBFs showed highly effective free radical scavenging behavior (71.7% and 41.7%, respectively). This novel method using a pH indicator system can potentially determine the antioxidation activity of biopolymer films and film-based samples in a food system.

Butylated hydroxyanisole (BHA) has been widely used in the cosmetics, pharmaceutical, and food industries due to its antioxidant activity. Despite the antioxidant effects, reported adverse effects of BHA at the cellular level have made its use controversial. In this regard, this study was performed to elucidate the potential toxicity mechanism caused by BHA at the molecular level in zebrafish embryos. For this purpose, zebrafish embryos were exposed to BHA at levels of 0.5, 1, 5, 7.5 and 10 ppm and monitored at 24, 48, 72 and 96 hours. Survival rate, hatching rate and malformations were evaluated. We examined the potential for reactive oxygen species (ROS) production and apoptosis signalling accumulation in the whole body. Moreover, we evaluated histopathological and immunohistochemical (8-OHDG) characterization of the brain in zebrafish embryos at the 96th hour. We also examined apoptosis, histopathological and immunohistochemical (8-OHDG) characteristics in 96 hpf zebrafish larvae exposed to tertiary butylhydroquinone (TBHQ), one of the major metabolites of BHA, at doses of 0.5, 2.5, 3.75 and 5 ppm. Consequently, it has been considered that increased embryonic and larval malformations in this study may have been caused by ROS-induced apoptosis. After 96 h of exposure, positive 8-OHdG immunofluorescence, degenerative changes, and necrosis were observed in the brain of BHA and TBHQ-treated zebrafish larvae in a dose-dependent manner. BHA and TBHQ exposure could lead to an increase in 8-OHdG activities by resulting oxidative DNA damage. In particular, the obtained data indicate that the induction of ROS formation, occurring during exposure to BHA and/or multiple hydroxyl groups, could be responsible for apoptosis.

This research work examined and likened effect of eugenol a natural phenolic compound with butylated hydroxylanisole (BHA) and butylated hydroxyl toluene (BHT) synthetic phenolic compounds with key biomolecules [acetylcholinesterase (AChE), butyrylcholinesterase (BChE), and monoamine oxidase (MAO)] relevant to Alzheimer's diseases (AD) in vitro. Ten millimolar each sample was prepared in a mixture of ethanol and water (1:1 v/v), and the interactions with AChE, BChE, and MAO were evaluated. Still, ferric reducing antioxidant property, ABTS radicals scavenging ability and lipid peroxidation were carried out. The results revealed eugenol, BHT, and BHA inhibited AChE, BChE, and MAO activities dose-dependently. Though, eugenol had greater inhibitory effect against AChE and BChE activities. Also, eugenol demonstrated higher antioxidant potential compared to BHT and BHA. The potent enzymatic inhibitory and antioxidant effects of eugenol indicate eugenol could be promising as an alternative food additive and neuromodulator in AD management. PRACTICAL APPLICATION: BHT and BHA are synthetic antioxidant employed industrially as food preservative. BHT and BHA are employed in food packaging, drugs, and cosmetics. Although BHT and BHA are widely in use but have been found were associated with alteration in sleeping, induced changes in brain serotonin and norepinephrine levels with increased cholinesterase activity. Endocrine disrupting effects, reproductive disorder is more side effects associated with the use of BHT and BHA. However, eugenol a natural compound found in plants compares favorably with BHT and BHA as antioxidant with many more health promoting benefits such as neuroprotective effects, antiapoptotic effects, and prevent aluminum toxicity. Eugenol being a natural antioxidant with no side effects showing more promising effects over the synthetic phenolic compounds and could be an alternative for the BHT and BHA., (© 2020 Wiley Periodicals LLC.)

Butylated hydroxytoluene (BHT) and its analogs, butylated hydroxyanisole (BHA) and tert-butyl-hydroquinone (TBHQ), are widely used synthetic preservatives to inhibit lipid oxidation in the food, cosmetic and pharmaceutical industries. Despite their widespread use, little is known about their human exposure and related biotransformation products. The metabolism of these compounds was investigated using in vitro incubations with human and rat liver fractions. Liquid chromatography coupled to high-resolution tandem mass spectrometry was employed to detect and characterize stable and reactive species formed via oxidative metabolism, as well as phase II conjugates. Several oxidative metabolites have been detected, as well as glutathione, glucuronide, and sulfate conjugates, many of which were not previously reported. A combination of accurate mass measurements, MS/MS fragmentation behavior, and isotope-labeling studies were used to elucidate metabolite structures.

The in situ effect of microencapsulated 2(3)-tert-butyl-4 hydroxyanisole (BHA) on stored peanuts (Arachis hipogaea) intended for human consumption was evaluated. Peanut were stored unshelled in flexible containers called "big bags" that were made of polypropylene raffia. 100 kg of peanuts were used in each big bag and stored in refrigerated cells (<18 °C) for about 5 months in two different peanut processing companies during 2015/2016 period. Fungal populations, aflatoxin accumulation, BHA residues, acidity and fatty acid profile, sensory analyses, insect damage and environmental factors variation, were evaluated. At the end of the storage period, significant (p < 0.05) fungitoxic effects of the BHA formulation were observed in the order of 30 and 15% for the first and second company, respectively. Cladosporium, yeasts, Penicillium, Fusarium, Alternaria and Aspergillus were the main fungal isolates. No aflatoxins were found for both companies and years evaluated. In addition, taste of the peanuts was not significantly affected (p < 0.05) by formulation used and insect damage was always lower than 3%. However, different levels of BHA were detected throughout the experiment in the two companies, with final levels of 2.5 for the C1 and 275 ng BHA/g peanuts in C2. Formulation did not affect acidity and organoleptic properties of peanuts. These results show that BHA formulation could be used as part of alternative strategy for control of fungal contamination storage period., (Copyright © 2018 Elsevier B.V. All rights reserved.)

A stir foam composed of graphene oxide, poly(ethylene glycol) and natural latex (GO-PEG-NL) was prepared for use in micro-solid phase extraction sorbent of preservative agents and antioxidants from cosmetic products. The extracted analytes were quantified by GC-MS. Under the optimized conditions, the calibration plots are linear in the concentration ranges between 5.0 μg·L -1 to 1.0 mg·L -1 for benzoic acid, of 10.0 μg·L -1 to 1.0 mg·L -1 for 2-methyl-3-isothiazolinone (MI), and between 1.0 μg·L -1 and 1.0 mg·L -1 for both 3-tert-butyl-4-hydroxyanisole (BHA) and 2,6-di-tert-butyl-p-hydroxytoluene (BHT). The LODs are 1.0 μg·L -1 for benzoic acid, 5.0 μg·L -1 for MI and 0.5 μg·L -1 for both BHA and BHT. The stir-foam can be easily prepared, is inexpensive and well reproducible (RSDs <3%, for n = 6). It can be re-used for up to 12 times after which extraction efficiency has dropped to 90%. The method was successfully applied to the determination of preservatives and antioxidants in cosmetic samples. Recoveries from spiked samples ranged between 94.5 ± 2.1% and 99.8 ± 1.8%. Graphical abstract A stir foam was prepared from graphene oxide, poly(ethylene glycol) and natural latex (GO-PEG-NL) and is shown to be a most viable sorbent for the microextraction of trace amounts of preservative agents and antioxidants from cosmetic products.

Background/aim: The artificial complex phenols, 2-tert-butyl-4-methoxyphenol (BHA), 2,6-di-tert-butyl-4-methylphenol (BHT) and 2,4,6-tri-tert-butylphenol (TBP) exert efficient antioxidant activity; however, they are considerable toxic and potentially tumor-promoting. These phenols, particularly in combinations, have enhanced antioxidant activity due to synergistic interactions and produce bioactive intermediates such as quinone methide. We investigated the anti-inflammatory activity of BHA, BHT and TBP, and combinations of BHT/BHA (in molar ratios of 1:1, 1:2, 1:3 and 2:1), BHT/TBP (1:1), and BHA/TBP (1:1), using gene-expression systems for cyclooxygenase-2 (Cox2) and tumor necrosis facto-alpha (Tnfa) in RAW264.7 cells., Materials and Methods: The inhibitory effects of BHA, BHT and TBP on expression of Cox2 and Tnfa genes upon stimulation with Escherichia coli lipopolysaccharide (LPS) or Porphyomonas gingivalis (Pg) fimbriae were determined using real-time polymerase chain reaction., Results: The inhibitory effect on expression of Cox2 and Tnfa genes upon stimulation with LPS and fimbriae was greatly enhanced by the combination of two antioxidants (molar ratio 1:1), BHT/BHA. In addition, that of the Cox2 gene, but not of Tnfa gene was slightly enhanced by a combination of equimolar BHT/TBP and BHA/TBP. None of the antioxidants alone exerted any anti-inflammatory activity upon stimulation with LPS, but a slight anti-inflammatory activity was observed upon stimulation with Pg fimbriae. The inhibitory effect of the BHT/BHA combination on expression of Cox2 mRNA upon stimulation with LPS was investigated at afferent molar ratios, and a molar ratio of 1:1 was found to have considerably less effect than a molar ratio of 1:2 or 2:1. The 1:3 combination had no effect., Conclusion: The combination of BHT and BHA at a molar ratio of 0.5-2 exerts potent anti-inflammatory activity. This anti-inflammatory activity on the generation of inflammatory mediators in LPS-activated RAW264.7 cells may be attributable to complex synergistic antioxidant activity of the combination of BHT and BHA. Our results suggest the potential usefulness of the BHT/BHA combination at an appropriate molar ratio as an antioxidant in foods and pharmaceuticals, whereas either antioxidant alone is unlikely to be effective., (Copyright © 2015 International Institute of Anticancer Research (Dr. John G. Delinassios), All rights reserved.)

p-coumaric acid (4-hydroxycinnamic acid), a phenolic acid, is a hydroxyl derivative of cinnamic acid. It decreases low density lipoprotein (LDL) peroxidation and reduces the risk of stomach cancer. In vitro radical scavenging and antioxidant capacity of p-coumaric acid were clarified using different analytical methodologies such as total antioxidant activity determination by ferric thiocyanate, hydrogen peroxide scavenging, 1,1-diphenyl-2-picryl-hydrazyl free radical (DPPH) scavenging, 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) (ABTS) radical scavenging activity and superoxide anion radical scavenging, ferrous ions (Fe(2+)) chelating activity and ferric ions (Fe(3+)) reducing ability. p-Coumaric acid inhibited 71.2% lipid peroxidation of a linoleic acid emulsion at 45μg/mL concentration. On the other hand, butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), α-tocopherol and ascorbic acid displayed 66.8%, 69.8%, 64.5% and 59.7% inhibition on the peroxidation of linoleic acid emulsion at the same concentration, respectively. In addition, p-coumaric acid had an effective DPPH scavenging, ABTS(+) scavenging, superoxide anion radical scavenging, hydrogen peroxide scavenging, ferric ions (Fe(3+)) reducing power and ferrous ions (Fe(2+)) chelating activities. Also, those various antioxidant activities were compared to BHA, BHT, α-tocopherol and ascorbic acid as references antioxidant compounds. These results suggested that p-coumaric acid can be used in the pharmacological and food industry because of these properties., (Copyright © 2013 Elsevier B.V. All rights reserved.)

Although Pleurotus abalonus is a well-known edible mushroom in Asia, there is a dearth of information on its antioxidant activity. The present report is the first one focused on the purification and characterization of 9-beta-d-ribofuranosidoadenine (ADO), 5'-deoxy-5'-(methylthio) adenosine (MTA) and a triterpenoid complex from P. abalonus. Different antioxidant activities including inhibitory effects on hemolysis and lipid peroxidation in brain and kidney homogenates as well as significant synergistic effect on scavenging of hydroxyl radicals were demonstrated, which lays a foundation for the development of P. abalonus as a natural antioxidant applied in medicine., (Copyright © 2013 Elsevier B.V. All rights reserved.)

Both rosemary (Rosmarinus officinalis) and marjoram (Origanum majorana) are abundant in phenolic compounds, exhibiting exceptional antioxidant activity. This study aims to assess the impact of rosemary and marjoram extracts on the stability of sunflower oil during storage and repeated heating. Sunflower oil supplemented with herbal extracts or butylated hydroxytoluene (BHA) at a concentration of 200 ppm was stored for six months under light and dark conditions at room temperature. Peroxide value (PV), p-anisidine value (An-V), and total oxidation (TOTOX) value were measured to monitor lipid oxidation progression. A significant difference (P < 0.05) was observed between light and dark storage for all studied samples regarding oxidation parameters. The ethanolic extract of rosemary exhibited higher antioxidant activity compared to BHA and other extracts. Furthermore, sunflower oil supplemented with the ethanolic extract of rosemary underwent weekly treatment at 100 ℃ for 30 min over four consecutive weeks. Although all oxidation indicators increased during repeated heating, the addition of rosemary and marjoram extracts as well as BHA significantly reduced these indicators. These findings demonstrate that both rosemary extracts and marjoram extracts can serve as natural antioxidants in edible oils. [ABSTRACT FROM AUTHOR]

Fossil fuels are depended upon often in the transport sector. The use of diesel engines in all areas produce pollutants, such as NOx and CO, which cause serious environmental pollution and hazards, such as global climate change and breathing difficulties. Conventional fuel usage should be reduced, and there should be a shift toward alternative fuels. For compression ignition (CI) engines, microalgae biodiesel has been promoted as a clean, sustainable fuel. This is because it possesses desired traits, such as a quick rate of development, high productivity, and the capacity to turn CO2 into fuel. When algal biodiesel is used, pollutants, such as CO, UBHC, and smoke, are typically reduced, whereas NOx emissions are typically increased. The adoption of an exhaust gas recirculation technology and the advancement or delay of injection timing can effectively reduce NOx formation. Incorporating antioxidant chemicals such as butylated hydroxyl anisole (BHA) into fuel also minimizes NOx formation. In this study, the use of microalgae biodiesel as a substitute fuel for CI engines was investigated by altering the injection timing and adding each antioxidant in two doses. According to ASTM standard test procedures for biodiesel, the fuel qualities of various blends of algal biodiesel with antioxidants were tested and compared with the diesel fuel. The experiments were conducted using CI engines, and parameters were examined, such UBHC, CO, NOx, and smoke opacity. In comparison to diesel fuel, B20 + 30% BHA (21 bTDC) blends produced 49% lower oxides of nitrogen. The smoke, HC, and CO emissions of fuel blend B20 + 30% BHA (25 bTDC) were reduced by 33.33%, 32.37%, and 11.21%, respectively, compared with those of diesel fuel. The fuel blend B20 + 30% BHA (25 bTDC) showed the highest brake thermal efficiency of 14.52% at peak load condition. A multi-output regression deep long short-term memory (MDLSTM) model was designed to predict the performance and emissions of CI engines operating with varied fuel mixtures. The average RMSE and R2 values for the proposed MDLSTM were 0.38 and 0.9579, respectively. [ABSTRACT FROM AUTHOR]

In the present study, the effect of frozen storage on quality-related parameters of Pangas (Pangasianodon hypophthalmus) minced meat was evaluated on 4 samples stored for 120 days. Cryoprotectant and butylated hydroxyanisole (BHA) were used in the minced meat to see their effect on frozen storage quality. The protein and other biochemical compositions of minced meat decreased significantly (p<0.05) with the increase in Total volatile base-nitrogen (TVB-N), peroxide value (PV), pH and total plate count (TPC) during storage. Texture quality was improved during storage. Based on the study, sample treated with BHA and cryoprotectants had no synergetic effect on minced meat during frozen storage and proving longer shelf life. [ABSTRACT FROM AUTHOR]

Abstract Following a request from the European Commission, the Panel on Additives and Products or Substances used in Animal Feed (FEEDAP) was asked to deliver a scientific opinion on the safety and efficacy of butylated hydroxy anisole (BHA) when used as a technological additive (antioxidant) in feed for cats. BHA is a waxy solid consisting for > 98.5% of the active substance, a mixture of 3‐tert‐butyl‐4‐hydroxyanisole and 2‐tert‐butyl‐4‐hydroxyanisole and is currently authorised for use in all animal species except in cats. In support of the safety of the additive for the target species, the applicant has submitted a tolerance study which demonstrated that BHA is tolerated by cats at a concentration up to 150 mg/kg complete feed. The additive should be considered a skin, eye irritant and a potential skin sensitiser. Exposure of the user via inhalation was considered unlikely; therefore, a risk is not expected. BHA is authorised as an antioxidant for food use at comparable use levels; therefore, no studies were required to demonstrate the efficacy of BHA as an antioxidant in complete feed for cats.

Following a request from the European Commission, the Panel on Additives and Products or Substances used in Animal Feed (FEEDAP) was asked to deliver a scientific opinion on the safety and efficacy of butylated hydroxy anisole (BHA) when used as a technological additive (antioxidant) in feed for cats. BHA is a waxy solid consisting for > 98.5% of the active substance, a mixture of 3‐tert‐butyl‐4‐hydroxyanisole and 2‐tert‐butyl‐4‐hydroxyanisole and is currently authorised for use in all animal species except in cats. In support of the safety of the additive for the target species, the applicant has submitted a tolerance study which demonstrated that BHA is tolerated by cats at a concentration up to 150 mg/kg complete feed. The additive should be considered a skin, eye irritant and a potential skin sensitiser. Exposure of the user via inhalation was considered unlikely; therefore, a risk is not expected. BHA is authorised as an antioxidant for food use at comparable use levels; therefore, no studies were required to demonstrate the efficacy of BHA as an antioxidant in complete feed for cats. [ABSTRACT FROM AUTHOR]

The antioxidant activity of phenolic compounds [thymol (T), carvacrol (C), and thymoquinone (TQ)] was compared with commercial antioxidants [butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and α-tocopherol] using the β-carotene bleaching and ABTS assays. At 1000 ppm concentration, commercial antioxidants showed better antioxidative properties (94.9-95.9%) than phenolic compounds (64.9-85.7%) according to β-carotene bleaching assay. In the ABTS assay, except for BHT, BHA and α-tocopherol exhibited stronger radical scavenging activity than phenolic compounds. Regarding the Rancimat method, BHT-enriched stripped sunflower oil (SSO) had the longest induction period. At the same time, phenolic compounds caused a slightly higher increase in the induction periods than the control sample. Refined sunflower oil (RSO) enriched with BHT at 100 ppm was the most stabile during storage at 60°C. Phenolic compounds added to RSO at 250, and 500 ppm exhibited less protection to lipid oxidation than BHT, while phenolic compounds, notably TQ, improved the RSO’s oxidative stability. BHT at 100 ppm showed a strong antioxidant effect on SSO during storage at 60°C. The effect of phenolic compounds, especially TQ on SSO, were lower than BHT, but higher than the control sample at 60°C. The results are essential to applying new natural compounds as antioxidant agents in oils, fats, and lipids-rich foodstuffs. [ABSTRACT FROM AUTHOR]

The antioxidant activities of natural phenolic compounds (thymol, carvacrol, and thymoquinone) were compared with commercial antioxidants (α-tocopherol, BHT, and BHA) using DPPH·, conjugated diene (CD) in the linoleic acid emulsion, and ferric reducing power methods. Commercial antioxidants had higher DPPH· antiradical activity than natural phenolics. Thymoquinone (TQ) at 1000 ppm showed higher inhibition (65.7%) on DPPH· radicals than other natural phenolics at 1000 ppm (25.0% for thymol, and 18.3% for carvacrol). Carvacrol and thymol showed similar antioxidant activities compared with BHT and BHA in linoleic acid emulsion test at different concentrations, while TQ and α-tocopherol exhibited lower activity among analyzed samples. The results from reducing power test showed that natural phenolics were less effective than commercial antioxidants. The impacts of natural phenolics and BHT on the oxidative stabilities of refined and stripped corn oils were investigated using the Rancimat, Schaal oven, peroxide value (PV), CD (K232) and p-anisidine value (p-AV) methods. The loss in total tocopherols in refined corn oils was recorded during storage under Schaal oven conditions (60 °C). BHT showed a higher induction period (15.01 h) than phenolic compounds added to corn oils (3.88–5.69 h) and a control sample (2.82 h). According to the results of the Schaal oven test, BHT much better protected the refined and stripped corn oils from oxidation than natural phenolic compounds. Among phenolic compounds, TQ at 250 and 500 ppm exhibited high antioxidant potential in refined and stripped corn oils. [ABSTRACT FROM AUTHOR]

The aims of this work were to evaluate antifeedant, horizontal transfer and repellent activities of butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT), free and microencapsulated, at different doses against Oryzaephilus surinamensis and Tribolium castaneum on peanut kernels. In general, negative values for the percentage feeding deterrence index (FDI) were found for Oryzaephilus surinamensis in the presence of these chemical treatments, suggesting a phagostimulant activity. In addition, untreated individuals died within 20 days of coming into contact with insects previously exposed to both antioxidants (BHA and BHT) and formulations (F- BHA and F-BHT), regardless of the dose, while the insects in the controls died after this time. Since this work revealed evidence for the transfer of both free and microencapsulated antioxidants from treated to untreated individuals, we can confirm that horizontal transfer of these compounds takes place between treated and untreated insects. The evaluated compounds showed no repellent activity against O. surinamensis, which continued unaffected with its life cycle on both treated and untreated peanuts. On the other hand, Tribolium castaneum exhibited high FDI values, especially for the formulations, with mean values of 0.68 and 0.91 for F-BHA and F-BHT, respectively. No horizontal transfer was observed for this insect, but repellency was higher than 80% for free and encapsulated BHT. We can conclude that the mechanism of insecticidal action of antioxidants and their formulations was dependent on the type of insect evaluated. The insecticidal effect on Oryzaephilus surinamensis could have been due to the direct intake of the chemical compounds added, whereas the negative effect on Tribolium castaneum could have been caused by starvation. [ABSTRACT FROM AUTHOR]

This study investigated and compared the effect of natural phenolic compound (eugenol) and synthetic phenolic compounds [butylated hydroxylanisole (BHA) and butylated hydroxyl toluene (BHT)] on some crucial enzymes (angiotensin-1-converting enzyme (ACE) and arginase) linked to erectile dysfunction (ED) in vitro. Furthermore, the effects of the compounds were assessed on several antioxidant parameters including DPPH (1,1-diphenyl-2-picrylhydrazyl) and ABTS (2,2-azino-bis (3-ethylbenzthiazoline-6-sulphonic acid) free radical scavenging ability, ferric reducing power, and Fe2+ chelating ability. Ten millimolar each of the phenolic compounds was prepared in a mixture of ethanol and water (1:1 v/v), and their interactions with ACE and arginase was assessed. Furthermore, ferric-reducing antioxidant property (FRAP), Fe2+-chelating ability, DPPH, and ABTS radicals scavenging abilities were determined. The results revealed that eugenol, BHT, and BHA inhibited ACE and arginase activities in dose-dependent manner. However, eugenol showed the highest inhibitory effect on both enzymes. In addition, eugenol significantly (p < 0.05) had higher FRAP, ABTS scavenging, and Fe2+ chelating abilities when compared with the synthetic compounds (BHT and BHA). The strong inhibitory effects and antioxidative properties of eugenol suggest eugenol as a promising natural phenolic compound could be employed as an alternative food additive and erectogenic agent in ED management/treatment. [ABSTRACT FROM AUTHOR]

Synthetic antioxidants are used in the food and pharmaceutical industry, however, there is concern about their safety; this has prompted the search for new antioxidants that are effective, safe and act at low concentrations. The objective of this study is to evaluate the oxygen radical scavenging capacity and clastogenic effect of the Isoespintanol/2-isopropyl-3,6-dimethyl-5-methylphenol) in DNA of human lymphocyte compared with the BHA (Butylated hydroxyanisole). The oxygen radical scavenging ability was evaluated by methods ORACFL and ORACPGR, genotoxicity was determined by comet assay and data analysis was performed using ANOVA and Duncan test. The results show that the oxygen radical scavenging capacity of the BHA is higher than Isoespintanol, however according to the reactivity concept proposed by Lopez-Alarcon and Lissi, the Isoespintanol it is more reactive than BHA. Furthermore, according to some studies, BHA presented adverse effects on the health of consumers. Comet assay results revealed that at concentrations between 3 and 1620 μM the Isoespintanol don't show clastogenic effects on DNA. In conclusion, the antioxidant capacity for the BHA is higher than Isoespintanol, but considering reactivity concepts proposed by López- Alarcon and Lissi, the Isoespintanol is faster to neutralize radicals that the BHA, furthermore, according to the National Institute of Health "BHA" is a human carcinogen. [ABSTRACT FROM AUTHOR]

Biodiesel is a renewable energy resource consisting of the alkyl monoesters of fatty acids obtained from vegetable oils, waste cooking oils, or animal fats. Biodiesel has been noticed recently as an alternative to fossil fuels. Previous studies have shown that biodiesel produces less pollutants compared to diesel fuel. Biodiesel fuel increases the emission of NOx exceptionally. Recently, it has been found that antioxidant addition to biodiesel is a solution to solve the problem. The purpose of this research is to study the effect of antioxidants addition on the emissions of CO, HC, and NOx from biodiesel fuel. Exhaust emissions of an agriculture diesel engine were studied using biodiesel blend with a 500 ppm propyl gallate (PrG) (propyl-3,4,5-trihydroxybenzoate) and butylated hydroxy anisole (BhA) (2-tert-butyl-4-methoxyphenol) as two major antioxidants. Biodiesel used in this research was prepared through NaOH catalyzed transesterification of a waste cooking oil that originally was taken from sunflower oil, with the assistance of ultrasonic homogenizer. After biodiesel production, five blends including neat diesel, B10, B20, B20 + 500 ppm PrG, and B20+ 500 ppm BhA were used as fuel and the emitted gases were analyzed. The results of this work demonstrated that the addition of antioxidants has no significant effect on lowering CO emission, as well as lowering HC; but the addition of antioxidants results in more efficient reduction of NOx emission from diesel exhaust. In general, BhA showed better results compared to PrG. [ABSTRACT FROM AUTHOR]

Synthetic phenolic antioxidants such as propyl gallate (PG) and butylated hydroxyanisole (BHA) are food additives whose levels in foodstuff must be controlled. The purpose of this study is to evaluate, for the first time, the usefulness of graphene as sorbent for the isolation of PG and BHA from complex food sample matrices, by a solid phase extraction (SPE) method. The influence of the eluent type and volume, amount of graphene, sample volume and concentration of antioxidants in the extraction process has been evaluated. Once the process was optimized, extraction yields of 81 and 95% were obtained for PG and BHA respectively. Quantification of the antioxidants was carried out by RP-HPLC with detection at 290 nm, in isocratic mode, using acetonitrile/1% H 3 PO 4 (60/40 v/v) as mobile phase. The proposed method was applied to the quantification of both antioxidants in pre-cooked spaghetti and hard bouillon cube samples. In the spaghetti matrix, which contains both antioxidants, PG and BHA levels were found to be below established legal limits. The hard bouillon cubes, free from both antioxidants, were spiked with different amounts of PG and BHA, and recoveries very close to 100% were attained. [ABSTRACT FROM AUTHOR]

The lipid fraction of egg powder may be affected by storage conditions due to the development of oxidative rancidity caused by polyunsaturated fatty acids. This study evaluated egg powders enriched with antioxidants [tocopherol, catechin, lycopene, and butylated hydroxyanisole (BHA)] for conjugated dienes (during a 90-day period) and for malonaldehydes (during a 210-day period) at 25 ± 2 and 4 ± 1 °C. The presence of lycopene and BHA increases the total phenolic compounds in the enriched egg powders, and BHA exhibits the most antioxidant activity, as quantified by an ABTS assay. Egg powders enriched with antioxidants do not show any reduction in conjugate diene production compared to controls, and no effect of storage temperature is observed; however, in the production of malonaldehyde, greater stability is observed at 4 °C, and catechin is more effective in reducing oxidation during storage. The results show that natural antioxidants can be used in egg powder instead of synthetic compounds to reduce malonaldehyde production during storage. [ABSTRACT FROM AUTHOR]

Background and Objectives: Many aromatic plants from the genus Satureja have been used in traditional medicine in north of Iran. This study aimed to determine the ecological requirements for the growth of Satureja mutica Fisch. & C.A. Mey, and evaluate antioxidant and antibacterial activity of ethanolic extract of S. mutica collected from North Khorasan Province, Iran. Methods: Aerial parts of S. mutica were collected in blooming stage. Ecological requirements and the traditional uses of the plant were recorded. Ethanol extract of the plant was prepared by maceration. Antioxidant capacity of the extract was measured by three methods of total antioxidant capacity, reducing power and 2,2-Diphenyl-1-picrylhydrazyl, and then compared with standard antioxidants (butylated hydroxyanisole and butylated hydroxytoluene). Antibacterial activity of the extract was studied against nine Gram-positive and Gram-negative bacteria by agar dilution method and determining the minimum inhibitory concentrations (MICs). Results: S. mutica is the most common wild aromatic annual herb in north slob and sunny areas around mountains of Bojnord (1020-1300 m). The ecological features of this region are as follows: annual rainfall 308 mm, average temperature 11.5 oC, semi dry cold climate in the sandy clay loam soil, Ec=0.7 desizimence, and pH= 7.30. Ethnopharmacological data showed that this plant has been widely used by rural people as an anti-infective, antispasm and sedative agent that could treat rheumatic pain, migraine, toothache and diarrhea. The ethanol extract of S.mutica had relatively high antioxidant activity with IC50 value of 11.2 mg/ml. The extract also had high antibacterial activity against Staphylococcus aureus, Staphylococcus epidermidis, Bacillus cereus and Enterococcus faecalis, with inhibition zone diameters ranging between 15.1±0.5 and 27.7±0.8 mm and MIC values of 60, 68, 53 and 83 mg/ml, respectively. Conclusion: It can be concluded that the extract of S. mutica has favorable antibacterial and antioxidant activity, which could be used as natural anti-microbial agent for treatment of some infection diseases. [ABSTRACT FROM AUTHOR]

Purpose This paper aims to develop a good quality pork sandwich spread incorporated with different levels of antioxidant mixture [butylated hydroxyanisole (BHA) + butylated hydroxytoluene (BHT); 1:1] and to assess sensory, physico-chemical and microbiological properties of frozen product during storage.Design/methodology/approach Three levels of antioxidant mixture (BHA + BHT; 1:1) i.e. 100, 200 and 400 ppm were tried, and the product was compared for physico-chemical, microbiological and sensory properties along with the control during frozen storage (−18 ± 1°C).Findings pH and water activity decreased significantly (p < 0.05), whereas water holding capacity, 2-thiobarbituric acid reacting substances value, total plate count and psychrotrophic count increased significantly (p < 0.05) during storage period. No coliform, yeast and molds were detected throughout the study period. There was non-significant (p < 0.05) effect of antioxidant treatment on the scores of colour, texture, juiciness, adhesion ability and spreadability, but scores for flavour and overall acceptability significantly (p < 0.05) increased.Research limitations/implications Pork sandwich spread is envisaged to help in providing nutrition to a large section of needy population and will add a new dimension to the convenience foods.Originality/value Antioxidant mixture (BHA + BHT, 1:1) treatment improved the sensory and microbiological properties of pork sandwich spread at frozen storage (−18 ± 1°C). At the end of storage period (60 days), the pork sandwich spread was found safe for human consumption. Hence, BHA and BHT antioxidant mixture could be used to improve quality attributes of meat products during storage. [ABSTRACT FROM AUTHOR]

The action of antioxidants to delay lipid oxidation in fats and oils is well known although most of the information is related to their effects at room temperature during storage or at the moderate temperatures of the accelerated tests to measure oil stability. However, oxidation at the high temperatures of food processes like frying, is more complex because the availability of air is unknown and both oxidative and thermal reactions are simultaneously involved. In this review, the main studies defining the action of natural and synthetic antioxidants at frying temperatures are summarized. This review has been divided into two main parts concerning the information on natural antioxidants, i.e. tocopherols and other phenolic compounds present in specific oils like olive, sesame and rice bran oils, and on synthetic antioxidants, i.e. BHA, BHT and TBHQ. [ABSTRACT FROM AUTHOR]

The present study aimed to determine the effect of different concentrations of butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) on post-thaw stallion sperm quality. The ejaculates collected from four healthy mature Turkmen stallions were pooled and divided into eight aliquots. The samples were diluted with extenders containing different concentrations (0.5, 1 or 2 mM/mL) of BHA or BHT. The positive control (PC) samples were diluted with extender containing 0.5% ethanol (v/v) whereas; the negative control (NC) samples were diluted with basic extender only. Semen samples were frozen according to a standard protocol. After thawing of samples, sperm motility, viability, membrane integrity, total abnormality and lipid peroxidation were assessed. The greatest ( P < 0.05) values for total sperm motility, viability and plasma membrane functionality and least values for malonedialdehyde (MDA) concentration were observed in samples supplemented either with 1 mM BHT or 2 mM BHA. However, the progressive motility was greater ( P < 0.05) only in samples treated with 2 mM BHA. In conclusion, the use of 1 mM BHT or 2 mM BHA in extender improves the freezing capacity of stallion sperm by reducing oxidative stress during freeze-thaw process. [ABSTRACT FROM AUTHOR]

Preservative antioxidants are added to pet foods to protect against oxidation, and preserve organoleptic characteristics, nutritional quality and safety. The aim of this study was to determine the concentration of antioxidants and the oxidative status of commercial dry pet foods. Eighty-four complete dry pet foods for dogs (N = 62) and cats (N = 22) from different brands and companies were purchased in Brazil. Diets were classified as "Economy" (N = 22), "Premium" (N = 31), "Super Premium" (N = 18) or "Natural" (diets where the label mentioned use of natural preservatives, N = 13), creating four experimental groups. The acid hydrolyzed fat (AHF) content, peroxide value (PV) and concentrations of antioxidants butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), tert-butyl hydroquinone (TBHQ) and ethoxyquin were determined. The total antioxidant concentration (TA) was considered the sum of all these antioxidants. Results were analyzed by ANOVA and means compared by Tukey test (P < 0.05). Significant differences were found in AHF (p < 0.001), with higher concentrations in Super Premium and Natural groups, followed by Premium and Economy. There were no differences between groups for BHT, TBHQ and ethoxyquin (P > 0.05), but BHA and TA were higher in the Super Premium diets (P < 0.001). The highest PV values were verified in the Natural group (P = 0.021). At least 1 synthetic antioxidant was detected in 98.8 % of the samples. Only one sample, from the Natural group, had no detectable traces of any synthetic antioxidants. Very high levels of TBHQ (> 600 mg/kg fat) were identified in 7 foods from different groups. Five products (6 % of sample studied) had PV above 10 mEq/kg of fat, higher than recommended level in complete diets. Foods with higher levels of lipids tended to have higher levels of synthetic antioxidants. Almost all diets contained synthetic antioxidants, most of these within the recommended levels for antioxidant content. The origin of the high levels of TBHQ detected in some diets needs further investigations. • High quality dry foods for dogs and cats contain more fat and therefore more synthetic antioxidants. • Synthetic antioxidants were detected in virtually all diets, including natural ones. • Most diets had peroxide value within the acceptable range for pet food (below 10 mEq/kg of fat). • Levels of most antioxidants in the diets were within safe levels except for TBHQ which was found in large amounts in some foods. [ABSTRACT FROM AUTHOR]

The action of antioxidants to delay lipid oxidation in fats and oils is well known although most of the information is related to their effects at room temperature during storage or at the moderate temperatures of the accelerated tests to measure oil stability. However, oxidation at the high temperatures of food processes like frying, is more complex because the availability of air is unknown and both oxidative and thermal reactions are simultaneously involved. In this review, the main studies defining the action of natural and synthetic antioxidants at frying temperatures are summarized. This review has been divided into two main parts concerning the information on natural antioxidants, i.e. tocopherols and other phenolic compounds present in specific oils like olive, sesame and rice bran oils, and on synthetic antioxidants, i.e. BHA, BHT and TBHQ. [ABSTRACT FROM AUTHOR]

The aim of this study was to determine the influence of the type and amount of antioxidants and conditions and storage time on the stability of oil concentrates of β-carotene. To the oil concentrates of β-carotene the rosemary extract in the amount of 0.02 - 0.06% and BHA in the amount of 0.02 - 0.04% was added. The determination of the stability of β-carotene was made by spectrophotometric determinations for β-carotene in oil solutions during The stability of oil concentrates of β-carotene depended on the storage conditions. Better stability was found in samples stored without access to the daylight and in cooling temperatures. The addition of antioxidants increased the stability of β-carotene in oil concentrates only during the storage at room temperature with access to daylight. The rosemary extract had better antioxidant properties in these conditions. [ABSTRACT FROM AUTHOR]

At frying temperature, antioxidants are lost not only by reaction with radicals formed by oil oxidation but also by decomposition and evaporation before they are able to exert antioxidant activity. In this study, it was hypothesized that an additive that can bind or interact with an antioxidant could reduce volatility of the antioxidant at frying temperature. Three synthetic antioxidants, tert-butylhydroquinone (TBHQ), butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT), which have relatively high volatility, were used as antioxidants in this study to examine the hypothesis. Thermogravimetric analysis (TGA) experiments showed that all 22 additives tested in this study effectively reduced volatility of the antioxidants. An NMR study showed that signals of BHT shifted by addition of an additive, evidencing the interaction between the two substances in the chloroform solution. To examine the effect of these interactions on antioxidant activity, heating tests were conducted with soybean oil (SBO) containing 200 ppm antioxidants at 180 °C. Oxidation was monitored with H NMR for loss of olefinic protons and bisallylic protons in SBO and with gel permeation chromatography (GPC) for polymerized triacylglycerols (PTAG). Improved antioxidant activity of the antioxidants were observed when combined with several additives tested in this study, and HPLC analysis showed that the antioxidants were effectively reserved by the additives in SBO during the heating process. The concentrations of the antioxidants retained in SBO were relatively well correlated with the antioxidant activity. [ABSTRACT FROM AUTHOR]

Abstract: Antibacterial activity against nineteen Staphylococcus aureus strains of five phenolic compounds (PCs) (hydroquinone, carvacrol, thymol, gallic acid and octyl gallate) was assessed in binary combinations with butylated hydroxyanisole (BHA). An antagonistic effect between BHA and each of the other PCs tested in combination was observed against 67% (for BHA + thymol) to 95% (BHA + octyl gallate) of the S. aureus strains, and no interaction effect was observed for the rest of the strains. Only slight differences in the antagonistic effect were detected among the strains of the different origins, between 80% (dairy) to 88% (meat). Concerning to the antioxidant activity, the combinations studied were mostly additive, with the exception of BHA + carvacrol and BHA + thymol that were antagonistic. It is concluded that the antagonic/no interaction antimicrobial effects of BHA + PCs against S. aureus are of interest to the food industry as they may determine the effectivity of active antimicrobial individual PCs and then, the safety of foods, when they coincide voluntarily or accidentally in foods. [Copyright &y& Elsevier]

Smoke-dried fish is vulnerable to lipid peroxidation, which can reduce product quality and pose health risks to consumers. The study examined the antioxidant potency of Moringa oleifera marinade on oxidative stability of smoke-dried catfish in comparison with salt and Butylated hydroxyl anisole (BHA), a synthetic antioxidant. Seventy-two catfish (208±6 g) were processed, randomly assigned to six antioxidant treatment groups and hot smoked. The treatments are the control (0%), 1%, 2% and 3% (w/v) Moringa oleifera marinade (MOM), 5% Brine (w/v) and 0.2% BHA (w/v). The smoke-dried fish were stored at room temperature (35±1°C) for 8 weeks. Lipid peroxidation was monitored weekly using Thiobarbituric acid (TBA) assay. The results showed that Moringa oleifera marinade and BHA decreased lipid peroxidation more than (p<0.05) the control (0.94 mg/MDA/ kg) and salt (0.92 mg/MDA/kg) treated samples. This was shown by the lower Thiobarbituric acid reactive substance (TBARS) values of 1% MOM (0.84 mg/MDA/kg), 2% MOM (0.88 mg/MDA/kg), 3% MOM (0.85 mg/ MDA/kg) and BHA (0.80 mg/MDA/kg) treated samples. A general increase in oxidative spoilage was observed for all treatments as storage time progressed. However, the increment was more (p<0.05) intense in control and salt treated samples. No significant (p>0.05) difference was observed among all Moringa treated samples and BHA. Moringa oleifera marinade could be used as an alternative to BHA in suppressing lipid peroxidation in smoke-dried African catfish stored for 8 weeks. [ABSTRACT FROM AUTHOR]

Antioxidant potency of graded levels of tomato powder in cooked and raw broiler meat under refrigerated storage was evaluated and compared with that of Butylated Hydroxyl Anisole (BHA), a synthetic antioxidant. To a separate 200g of minced broiler meat, 0% (control), 0.5%, 1% and 1.5% of tomato powder were applied. A positive control was prepared with 0.15% of BHA in a separate 200g of minced broiler meat. Each sample was divided into 16 parts of 12.5g each. Eight of these were cooked in a microwave oven for 11/2 minutes while the other eight parts were left raw. The samples were packaged in different nylon bags, with labeling corresponding to the treatment applied and then stored in a refrigerator at 40C. Oxidative stability of the cooked samples was monitored for 6 days at two-day intervals while that of raw samples was monitored for 9 days at three-day intervals. A forty-member team was constituted to form the taste panel and was instructed on the parameters to adjudge using a five point Hedonic scale. The result showed that all additives and BHA reduced lipid oxidation in broiler meat. This was shown by lower TBARS values in meat samples with additives compared to meat samples without additive. There were significant differences (P<0.05) in the TBARS values of cooked and raw meat samples. There was a general increase in lipid oxidation as storage day progress. However, the increment was more pronounced in cooked meat samples than the raw meat samples. The result revealed that 0.5% and 1.5% tomato powder exhibited higher antioxidant potency (P<0.05) than BHA in the cooked and raw samples respectively. The control samples were the most susceptible to lipid oxidation. Sensory scores revealed that all levels of tomato powder improved the color, flavor, juiciness, tenderness and overall acceptability of broiler meat. Tomato powder could therefore, be used as a cheap, readily available and safe source of natural antioxidant to protect broiler meat from lipid oxidation and improve its sensory characteristics. [ABSTRACT FROM AUTHOR]

In the last years, it has been noticed an increased interest in natural antioxidants and the use of these compounds in the field of new polyphenol-rich drinks. Antioxidants are compounds responsible for free radical scavenging in the body. They protect the organism from oxidative modification of cells and tissues. The aim of this study was to improve the antioxidant capacity of a pear juice, as well as its compounds stability during 12 days of storage. The stabilization of phenols and their delivery in pear juice was possible thanks to microemulsions obtained by mixing different ratios of oil, surfactant and cosurfactant. The characterization of microemulsions was performed using pseudoternary phase diagrams and which have highlighted reports of mixing A / W / S / CoS corresponding states of microemulsion. The obtained microemulsions have stability and provides good stabilization of linoleic acid and walnuit oil, up to 70% w/w water. Through conductometric analysis we have highlighted the transition states of micro W/O, O/W bicontinuous structures. The pear juice with plant extracts had higher antioxidant values than the pear juice with synthetic antioxidants. Thus the juice with oregano improved the antioxidant capacity approximately 1.45 times compared to the juice with BHA and approximately 1.67 times compared to the juice with BHT. These results are promising in order to replace the synthetic antioxidants with natural antioxidants. [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: Phenolic compounds are potent antioxidants that scavenge reactive oxygen species (ROS), protecting the cells against oxidative damage. Their antioxidant capacities are governed by their structural features and the nature and physical state of the cell membrane. Our study compares the protective effects of butylated hydroxyanisole (BHA) and quercetin against the cellular injury induced by oxidative stress, and the influence of membrane cholesterol contents in their antioxidant capacities, analyzing the structural changes and cellular stability of native and cholesterol-modified erythrocytes exposed to tert-butylhydroperoxide in presence of each antioxidant. The data provide clear evidence that BHA affords better protection than quercetin against ROS generation, lipid peroxidation and lipid and GSH losses in oxidized erythrocytes. However, cellular integrity and stability are better protected by quercetin owing to the hemolytic effect of BHA. Both antioxidants suppress the alterations in membrane fluidity with similar efficiency, reducing methemoglobin formation in all oxidized erythrocytes. Membrane cholesterol depletion decreases the protection against the oxidative damage provided by both antioxidants. This lower preservation may be due to low antioxidant contents, a lower antioxidant capacity, or even to an increased oxidative damage in this membrane type as a consequence of environment modifications after cholesterol depletion. [Copyright &y& Elsevier]

The action of antioxidants to delay lipid oxidation in fats and oils is well known although most of the information is related to their effects at room temperature during storage or at the moderate temperatures of the accelerated tests to measure oil stability. However, oxidation at the high temperatures of food processes like frying, is more complex because the availability of air is unknown and both oxidative and thermal reactions are simultaneously involved. In this review, the main studies defining the action of natural and synthetic antioxidants at frying temperatures are summarized. This review has been divided into two main parts concerning the information on natural antioxidants, i.e. tocopherols and other phenolic compounds present in specific oils like olive, sesame and rice bran oils, and on synthetic antioxidants, i.e. BHA, BHT and TBHQ. [ABSTRACT FROM AUTHOR]

Singlet oxygen quenching by synthetic antioxidants (BHA, BHT, and TBHQ) was directly observed by spectroscopic monitoring of luminescence at 1268 nm. The luminescence data showed unambiguous evidence of singlet oxygen quenching by synthetic phenolic antioxidants with the highest activity for TBHQ, followed by BHA and BHT. The protective activities of these synthetic antioxidants on α-terpinene oxidation with chemically-induced singlet oxygen under dark further confirmed their singlet oxygen quenching abilities. Total singlet oxygen quenching rate constants ( kr + kq) of BHA, BHT, and TBHQ were determined in a system containing α-terpinene (as a singlet oxygen trap) and methylene blue (as a sensitizer) during light irradiation, and the values were 5.14 × 107, 3.41 × 106, and 1.99 × 108 M−1s−1, respectively. After the kr value of α-terpinene was first determined, the kr values of the synthetic antioxidants were calculated by measuring their relative reaction rates with singlet oxygen to that of α-terpinene under the identical conditions. The kr values of the BHA, BHT, and TBHQ were 3.90 × 105, 1.23 × 105, and 2.93 × 106, M−1s−1. The percent partition of chemical quenching over total singlet oxygen quenching ( kr × 100)/( kr + kq) for BHA, BHT, and TBHQ were 0.76%, 3.61%, and 1.47%, respectively. The results showed that the synthetic antioxidants quench singlet oxygen almost exclusively through the mechanism of physical quenching. This represents the first report on the singlet oxygen quenching mechanism of these synthetic antioxidants. Practical Application: The synthetic antioxidants, especially TBHQ, have been found to have a strong singlet oxygen quenching ability. This article also clearly showed that singlet oxygen quenching by synthetic antioxidants was mainly by the physical quenching mechanism. The results suggested that these synthetic antioxidants, especially TBHQ, could be used practically for the protection of the food components such as edible oils and vitamins against singlet oxygen induced oxidations without significant losses of antioxidant activity during storage under light. [ABSTRACT FROM AUTHOR]

Abstract: The present study was performed to evaluate the effects of two different phenolic antioxidants, resveratrol (3,5,4′-trihydroxystilbene) and butylated hydroxyanisole (BHA), on the hydrogen peroxide (H2O2)-induced inhibition of gap-junction intercellular communication (GJIC) in WB-F344 rat liver epithelial cells (WB-F344). Resveratrol is a naturally occurring polyphenolic antioxidant; on the other hand, BHA is a synthetic phenolic compound. We found that only resveratrol protects WB-F344 cells from H2O2-induced inhibition of GJIC, and BHA has no effect. The extracellular-signal-regulated protein kinase 1/2 (ERK1/2)–connexin 43 (Cx43) signaling pathway is crucial for the regulation of GJIC in rat liver epithelial cells, and resveratrol, but not BHA, blocked the H2O2-induced phosphorylation of Cx43, a critical regulator of GJIC, and ERK1/2 in WB-F344 cells. Resveratrol appears to attenuate the H2O2-mediated ERK1/2–Cx43 signaling pathway and consequently reverses H2O2-mediated inhibition of GJIC. DPPH and ABTS radical-scavenging assays revealed that the protective effect of resveratrol on the H2O2-mediated inhibition of GJIC was not mediated through its free radical-scavenging activity. [Copyright &y& Elsevier]

Abstract: The oxidation stability of castor oil fatty methyl ester (FAME), doped with four different phenolic antioxidants, was evaluated using a rapid method of thermal and air-contact degradation. The methodology is based on the induction times observed when the samples are contacted with pure oxygen at elevated pressures and temperatures. The results indicate different performances of the antioxidants as well as synergisms between antioxidants and biodiesel. In general, the addition of antioxidants increased from 6-15 times the stability of castor oil FAME., with BHA (butylated hydroxyanisol) showing the best results for improving antioxidation in castor oil biodiesel. [Copyright &y& Elsevier]

Emerging contaminants (ECs) are chemicals that are currently unregulated due to limited understanding of health effects and limited data regarding occurrence. Wastewater treatment plants (WWTP) receive many ECs as components of influent waste and the removal of organic contaminants, such as ECs, occurs primarily by sorption to sludge. Therefore, it is important to develop measures of sorption behavior by ECs to sludge. This study evaluates sorption of three ECs: 3-tert-butyl-4-hydroxyanisole (BHA) a synthetic antioxidant, 1,3,4,6,7,8-hexahydro-4,6,6,7,8, 8-hexamethyl-cyclopenta(g)-2-benzopyrane (HHCB) a polycyclic musk, and chlorpyrifos a organophosphate insecticide. Twenty-four hour laboratory-scale sorption experiments were conducted for each compound individually and then in combination, which allowed the quantification of sorption onto wastewater sludge and the affects of multiple compounds. ECs in both the liquid and solid phases were analyzed using a gas chromatograph with flame ionization detector (GC/FID). Isotherms of individual sorption behavior followed a linear trend (R2 > 0.9) for individual ECs, while Kd averaged 2,689 L kg-1, 27,786 L kg-1 and 31,402 L kg-1 for BHA, chlorpyrifos and HHCB, respectively. Sorption behavior for BHA was linear during combined studies with Kd of 1,766 L kg-1 or a decrease of 34%, while HHCB and chlorpyrifos followed non-linear isotherm models. Synergistic effects were observed with spike concentrations ≥25mgL-1 for HHCB and ≥20mgL-1 for chlorpyrifos. Kd values ranged from 16,984-6,000,000 L kg-1 for HHCB and 19,536-3,000,000 L kg-1 for chlorpyrifos. These distribution coefficients differed substantially from previously published values, mainly because few studies used sludge as the sorption media. Results suggest that HHCB and chlorpyrifos may be contained in the sludge unlike BHA, which is more available in the aqueous phase. Future investigations should evaluate WWTP processes for degrading ECs to harmless products and releases of ECs from sludge. [ABSTRACT FROM AUTHOR]

Abstract: Samples of conventional (n =11) and organic (n =81) milk, both raw and heat-treated, were analysed for the presence of synthetic antioxidants (butylated hydroxytoluene, butylated hydroxyanisole, dodecyl gallate, propyl gallate and octyl gallate) to verify whether those labelled as “organic” corresponded to EU Regulations on the use of additives in such products. The analysis detected only the antioxidant BHT and its aldehyde BHT–CHO in all 11 conventional milk and in 18 of 81 organic milk samples. The investigation highlights the importance of strict control of organic dairy production, since synthetic antioxidants added to feedstuff to prevent rancidity can be transferred to milk. [Copyright &y& Elsevier]

Raw pork sausages with no antioxidant (control), 3% or 6% dried plum puree (DP), 3% or 6% dried plum and apple puree (DPA), or 0.02% butylated hydroxytoluene and butylated hydroxyanisole (BHA/BHT) were (1) stored raw in chubs at 4 °C (RR) and evaluated weekly over 28 d, (2) cooked as patties, vacuum packaged, and stored at 4 °C (PR) for weekly evaluation over 28 d, or (3) cooked, vacuum packaged, and stored at –20 °C (PF) and evaluated monthly over 90 d. DP at 3% or 6% levels was as effective as BHA/BHT for retarding lipid oxidation in PR sausage patties. Likewise, DP at 3% was equally as effective in PF patties, but DP at 6% was even more effective (lower TBARS values) than BHA/BHT for retarding oxidative rancidity. All treatments decreased the fat and increased moisture content of raw sausages but only 6% DP reduced cooking yields. Inclusion of 6% DP decreased internal redness while both 6% DP and DPA increased yellowness of raw sausage. Trained panel sensory evaluations indicated that DP enhanced sweet taste, decreased salt and bitter tastes, and masked cooked pork/brothy, cooked pork fat, spicy/peppery, and sage flavors. In general, warmed-over flavor notes were not affected by storage treatments. Overall, pork sausage with 3% DP or DPA was as acceptable to consumers as the control or those patties with BHA/BHT, but patties with 6% of either plum product were less desirable. Inclusion of 3% DP was effective as a natural antioxidant for suppressing lipid oxidation in precooked pork sausage patties. [ABSTRACT FROM AUTHOR]

The study was conducted to establish the estimated daily intake (EDI) of antioxidants such as butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and tert -butyl hydroquinone (TBHQ) in Korea. The EDIs were obtained from two sources. One of the estimations was based on the analytical determination of BHA, BHT and TBHQ in 12 food categories (ten food categories for TBHQ) and on individual dietary intake data obtained from the National Health and Nutrition Survey in 1998 ( n =11&ThickSpace;525, age&ThickSpace;>&ThickSpace;1 year). The other EDIs of BHA, BHT and TBHQ were based on the maximum permitted levels specified in national food standards in Korea and on individual dietary intake data obtained from the National Health and Nutrition Survey in 1998 ( n =11&ThickSpace;525, age&ThickSpace;>&ThickSpace;1 year). To establish the EDIs based on the analytical determination and on individual dietary intake data, 133 food samples in 12 food categories were selected from the foods considered to be representative sources of BHA, BHT and TBHQ in the Korean diet. Selected samples were analysed by GC with FID. BHA was not detected in any of the samples analysed. BHT and TBHQ were detected in the samples, but the levels were significantly lower than their maximum limits. The EDIs1 of BHT, and TBHQ for average consumers were 0.0156 -3 , and 0.0012 -3 &ThickSpace;mg&ThickSpace;kg -1 body weight bw day -1 and as a proportion of the ADI were 0.0052 and 0.0002%, respectively. For 95th percentile consumers, the EDIs of BHT and TBHQ were 0.0080 and 0.0006&ThickSpace;mg&ThickSpace;kg -1 bw day -1 , and as a proportion of the ADI were 2.67 and 0.09%, respectively. EDIs for BHA, BHT and TBHQ based on the maximum permitted levels and on individual dietary intake data were 0.04, 0.04 and 0.04&ThickSpace;mg&ThickSpace;kg -1 bw day -1 , respectively. The EDIs of BHA, BHT and TBHQ for average consumers ranged from 6.00 to 14.42% of the ADI of each antioxidant. According to these results, the EDIs of BHA, BHT and TBHQ in Korea were significantly lower than ADI of these antioxidants established by the JECFA. [ABSTRACT FROM AUTHOR]