Insight into synergistic antioxidation mechanisms of butyl hydroxyanisole with common synthetic antioxidants

Predicting Antioxidant Synergism via Artificial Intelligence and Benchtop Data

“…In line with scarce literature reports, it is interesting to note that mixtures containing ETHOX mostly rendered antagonistic interactions (light pink color). On the other hand, the vast majority of the synergistic interactions (dark purple) included mixtures containing either BHA or BHT, a finding that is also in good agreement with previous publications. ,− This phenomenon can be attributed to the potent free radical scavenging capabilities of BHA and BHT, which effectively delays the oxidative deterioration of food products. The synergistic effect emerges from their ability to intervene at varying stages of the oxidation process, neutralizing free radicals through the donation of hydrogen atoms .…”

“…It is worth mentioning that at the molar ratio of 3:1, propyl gallate (PG) and BHA rendered a notable synergistic effect, displaying a Δ TBARS of approximately +0.07. This elevated synergistic effect occurs due to the complementary mechanism of these two antioxidants, regenerating each other and stabilizing free radicals as reported by several groups 64,106,107. It is also important to note that Δ TBARS values in the ±0.1 range were obtained, defining reasonable limits for our model108 and allowing us to focus on mixtures featuring −0.05 < Δ TBARS > +0.06.3.1.3.…”

“…Regardless of the mechanism of action, antioxidants are normally deployed as combinations of two or more compounds, a strategy that allows for lowering the amount used while boosting the total antioxidant capacity of the formulation. While this approach allows minimizing the potential organoleptic and toxic effects of these compounds, predicting how these mixtures of antioxidants will behave has traditionally been one of the most challenging tasks, − often leading to simple additive (even antagonistic) effects, instead of the desired synergistic response. − Although the interaction between some classes of antioxidants is well-known, there is a current need for a strategy that could enable broader and more rational predictions related to the antioxidant capacity of mixtures. Approaches to understanding these interactions have been predominantly empirically driven, where the total antioxidant effectiveness is assessed by using assays such as total oxidation index (TOTOX), thiobarbituric acid reactive substances (TBARS), peroxide value (PV), p -anisidine test, ferric reducing antioxidant power (FRAP), or DPPH scavenging .…”

Spectrofluorimetric determination of butylated hydroxytoluene and butylated hydroxyanisole in their combined formulation: application to butylated hydroxyanisole residual analysis in milk and butter

“…BHT and BHA combinations show synergistic antioxidant effect 2 , 3 , so they are added either individually or in combination with each other or other antioxidants such as gallates or tertiary butylhydroquinone (TBHQ) to beverage whiteners, breakfast cereals, butter oil, anhydrous milk fat, ghee, chewing gum, cocoa and chocolate products, dried vegetables, seaweeds, nuts, seeds, fat spreads, dairy fat spreads and blended spreads, food supplements, frozen fish, fish fillets, and fish products, including mollusks, crustaceans, and echinoderms. In pharmaceutical preparations and cosmetic formulations, they act as preservatives and antioxidants for those preparations and formulations containing fats and oils.…”