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

Authors

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

DOI:

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

Keywords:

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

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.

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Published

1997-04-30

How to Cite

1.
Karamac M, Amarowicz R. Antioxidant activity of BHA, BHT and TBHQ examined with Miller’s test. grasasaceites [Internet]. 1997Apr.30 [cited 2022Dec.8];48(2):83-6. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/772

Issue

Section

Research