Butylated hydroxyanisole as an antioxidant for animal fats

Kraybill, H. R.; Dugan, L. R.; Beadle, B. W.; Vibrans, F. C.; Swartz, VeNona; Rezabek, Helen

doi:10.1007/bf02651464

Cited by 46 publications

(10 citation statements)

References 9 publications

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“…Therefore when synergism is observed with a highly hindered phenol as one component, the second component, which may be an aromatic amine (98,167,288) or another phenol (167,197), probably functions as a decomposer of peroxides. Synergism has also been observed with mixtures of nonhindered phenols (67,127,135,137,167,198), mixtures of nonhindered phenols and amine inhibitors (80,122,167,169,215,252,327), and mixtures of amine inhibitors (53,167). In these cases also, one component probably functions as a decomposer of peroxides and the other as an inhibitor of free radicals.…”

Section: Oxidationmentioning

confidence: 94%

“…They sometimes show weak activity in impure substrates, but this is probably due to traces of natural inhibitors or to their metal-chelating ability (112,127,292). These acids show pronounced synergistic effects toward the stabilization of fats by phenolic inhibitors (25,127,198), particularly two naturally occurring and widely used compounds, nordihydroguaiaretic acid (NDGA) and the tocopherols (vitamin E) (40,259). These natural phenolic inhibitors, or possibly their oxidation products, are strong decomposers of peroxides (258, 299), but in the presence of citric or ascorbic acid this reaction is suppressed (258).…”

Section: Oxidationmentioning

confidence: 99%

See 1 more Smart Citation

Inhibition of the Autoxidation of Organic Substances in the Liquid Phase.

Ingold¹

1961

Chem. Rev.

387

249

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Section: Oxidationmentioning

confidence: 94%

Section: Oxidationmentioning

confidence: 99%

Inhibition of the Autoxidation of Organic Substances in the Liquid Phase.

Ingold¹

1961

Chem. Rev.

387

249

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“…Hence, 11-SeDGE may be regarded as a synergist for tocopherols, present in sunflower oil, in analogy with the synergism of some sulfur-containing compounds with phenols or amines (54,55). In the body, selenium-containing amino acids help to retain vitamin E (56).…”

Section: Resultsmentioning

confidence: 98%

11‐selenadodecylglyceryl‐1‐ether in lipid autoxidation

Yanishlieva

Raneva

Marinova

et al. 2001

J Americ Oil Chem Soc

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The effect of 11-selenadodecylglyceryl-1-ether (11-SeDGE) at concentrations of 5 × 10 −4 and 1 × 10 −2 M on the autoxidation of sunflower oil with a natural content of 0.06% tocopherols at 100°C and at room temperature in the dark and of pure triacylglycerols of sunflower oil (TGSO) at 100°C was studied. The process was followed by peroxide concentration (peroxide value) determination and by ultraviolet (UV) spectroscopy. It was found that 11-SeDGE acted synergistically with the tocopherols in sunflower oil in a dose-dependent manner to delay oxidation at 100°C. The results from the UV spectra indicated that 11-SeDGE decomposed the initiators of the process, the hydroperoxides, into inactive products. During oxidation of pure TGSO (i.e., depleted of tocopherols) at 100°C, 11-SeDGE retarded the process without a pronounced induction period. At room temperature, 11-SeDGE showed a slight prooxidative effect on sunflower oil oxidation. Taking into account the established prooxidative effect of the two hydroxy groups in a molecule such as 11-SeDGE, it was recommended to study the lipid autoxidation in the presence of selenium compounds that do not contain such prooxidative groups.Paper no. J9693 in JAOCS 78, 691-696 (July 2001).Selenium (Se) is an essential micronutrient that has important biological activities (1-5). It is considered to strengthen the immune system (6) and to be a protective agent against cancer (7-15),human immunodeficiency virus (14,16), and heart diseases (17-19). Therefore, Se-containing compounds are valuable food constituents (5,19-23) and are included as active components in pharmaceuticals (3,4,24,25) and cosmetics (9,26). The concentration of selenium and its biological activity are closely related to the reactive oxygen species (27). That is, the higher the concentration of selenium, the greater its biological activity and the lower the concentration of the reactive oxygen species.Sodium selenate, sodium selenite, selenourea, and selenomethionine display an interesting antioxidant capacity because these derivatives catalyze the disproportionation of the superoxide ion (28). Selenium is a part of the antioxidative enzyme selenoglutathione oxidase, which inactivates free radicals and other oxidants, particularly hydrogen peroxide (29). The biological activity of selenium compounds is related to their antioxidant properties in lipid oxidation in membranes in vitro and in vivo (2)(3)(4)12,18,20,(30)(31)(32)(33)(34)(35)(36). A synergistic antioxidative effect of selenium with vitamin E has been established (23,37). Vitamin E and selenium show different and complementary antioxidative activities in the living cell (38).In general, the organoselenium compounds are more biologically active and less toxic than inorganic selenium (39). Already 50 yr ago, Denison and Condit (40) reported on the good antioxidant effectiveness of fatty alcohol selenides, especially didodecyl selenide, in lubricating oils.Data concerning the effect of selenium compounds on the autoxidation of lipids in vitro are sparse. ...

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“…Butylated hydroxyanisole, commonly known as BHA, was proposed for use in animal fats in 1948 by the authors' laboratories after extensive studies (4, 13, 14, [33][34][35].…”

Section: Synthetic Antioxidantsmentioning

confidence: 99%

Antitoxidants, New Developments for Food Use

Kraybill¹,

Dugan²

1954

J. Agric. Food Chem.

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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.

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Butylated hydroxyanisole as an antioxidant for animal fats

Cited by 46 publications

References 9 publications

Inhibition of the Autoxidation of Organic Substances in the Liquid Phase.

Inhibition of the Autoxidation of Organic Substances in the Liquid Phase.

11‐selenadodecylglyceryl‐1‐ether in lipid autoxidation

Antitoxidants, New Developments for Food Use

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