Grasas y Aceites, Vol 48, No 2 (1997)

Antioxidant activity of BHA, BHT and TBHQ examined with Miller's test


https://doi.org/10.3989/gya.1997.v48.i2.772

M. Karamac
Division of Food Science, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences., Poland

R. Amarowicz
Division of Food Science, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences., Poland

Abstract


In model experiments with the use of Miller's test to 5 ml emulsion 25, 12.5, 6.25 and 3.13µg BHA, BHT and TBHQ was added. Inhibitory ratios (IR) for BHA and BHT were similar. At addition level of 6.25 and 3.13 IR for TBHQ was lower than for BHA and BHT. It is suggested that in the model studies with the use of Miller's test 25 µg BHA, BHT or TBHQ should be added to 5 ml of control sample.

Keywords


Antioxidant activity; Butylated hydroxyanisole (BHA); Butylated hydroxytoluene (BHT); Tertiary butyl hydroquinone (TBHQ); Miller's test.

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