Determination of Antioxidant (BHT, BHA, TBHQ) in Foods

Edible fats and oils are indispensable 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 the food decreases. This causes health problems. The addition of antioxidants is currently one of the best ways to prevent oxidation in edible fats and oils.

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

They can be listed as follows according to their antioxidant potential: BHT > BHA ≈ TBHQ

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

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

- Solid and frying oils (excluding mixed pomace oil), fish oil, beef, poultry and sheep fat: TBHQ and BHA over oil - 200 mg/kg, BHT - 100 mg/kg
- Ready-made cake mixes, cereal-based snacks , powdered milk for vending machines, powdered soups and broths, sauces, cured meat, processed nuts, precooked cereals: TBHQ and BHA over fat - 200 mg/kg
- Seasonings : BHA over oil - 200 mg/kg
- Dried potatoes: TBHQ and BHA - 25 mg/kg
- Gum: TBHQ, BHT and BHA - 400 mg/kg
- Essential oils: TBHQ and BHA - 1000 mg/kg
- Aromas other than essential oils: TBHQ and BHA - 200 mg/kg

With Nanolab Food Analysis Laboratory for Determination of Antioxidant (BHT, BHA, TBHQ) in Foods You can communicate.