Antitoxidants, New Developments for Food Use

Abstract

The use of antioxidants in fats and in foods containing fats has increased greatly during the past 10 years. In addition to preventing loss from impairment of palatability, antioxidants conserve the nutritive value of foods, and thus are making an important contribution to better nutrition and to conservation of our food supply. Several substances isolated from natural sources have been found effective in increasing the keeping time of fats as measured by the active oxygen method, but none of them have the important property of "carry-through." Two synthetic antioxidants, butylated hydroxyanisole and 2,6fert-di-butyl p-cresol, have excellent carry-through properties. Butylated hydroxyanisole is now used extensively in lard and other edible fats, breakfast cereals, fried corn crisps, potato chips, and nuts, and to treat paraffin-coated wrappers and paper wrappers used in food containers. It is estimated that currently at least 50% of the federally inspected lard produced in this country is stabilized with this antioxidant.

Antioxidant synergism between butylated hydroxyanisole and butylated hydroxytoluene

“…Phenolic antioxidants scavenge the peroxy radicals by hydrogen donation to produce hydroperoxides and phenoxy free radicals. Butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) are among such antioxidants and have been shown to be synergists with one another (1)(2)(3). The mechanism of the synergistic effect has not been fully disclosed.…”

Alkylation of 4-methoxyphenol with MTBE catalyzed by 12-tungstophoric acid supported on neutral alumina

“…Synthetic antioxidants such as butylated hydroxyanisole (BHA) have been used as antioxidants for food since the beginning of last century [1][2][3]. It has been reported that 3-tert-butyl-4-hydroxyanisole is a much more effective antioxidant than 2-tertbutyl-4-hydroxyanisole [1].…”