Determination of Antioxidants (BHT, BHA, TBHQ) in Foods: Analysis Methods and Food Safety

What are Antioxidants (BHT, BHA, TBHQ)?

Edible fats and oils are essential for nutrition. However, edible fats and oils carry the risk of oxidation or acidification in foods. In cases of oxidation or acidification, the quality of food decreases. This can cause health problems. Currently, one of the best ways to prevent oxidation in edible fats and oils is the addition of antioxidants.

What is BHT, BHA, TBHQ?

Butylated hydroxytoluene (BHT), butylated hydroxyanisole (BHA), tert-butylhydroquinone (TBHQ) are antioxidants commonly used in edible fats and oils.

According to their antioxidant potential, they can be ranked as follows: BHT > BHA ≈ TBHQ

BHT, BHA, TBHQ antioxidants can be found in many foodstuffs. The highest value determined for other antioxidants within the scope ofthe Turkish Food Codex Communiqué on Food Additives Other Than Colorants and Sweeteners is as follows.

What are the Highest Limits for Antioxidants?

The highest limits for antioxidants coded E 319 Reversible butyl hydroquinone (TBHQ), E 320 Butylated hydroxyanisole (BHA), E 321 Butylated hydroxytoluene (BHT):

• Frying fats and oils (except mixed pomace oil), fish oil, beef, poultry and sheep fat: TBHQ and BHA - 200 mg/kg, BHT - 100 mg/kg of fat
• Ready-made cake mixes, cereal-based cookies, milk powder for vending machines, powdered soups and meat/chicken/fish broths, sauces, dried meat, processed nuts, pre-cooked cereals: TBHQ and BHA over fat - 200 mg/kg
• Flavoring agents: BHA over oil - 200 mg/kg
• Dried potato TBHQ and BHA - 25 mg/kg
• Chewing gum TBHQ, BHT and BHA - 400 mg/kg
• Essential oils TBHQ and BHA - 1000 mg/kg
• Flavors other than essential oils: TBHQ and BHA - 200 mg/kg

Nano-lab Laboratories Group continues to provide services within the scope of Antioxidant (BHT, BHA, TBHQ) Determination in Foods. We also provide services for the determination of additives in foods.

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