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Spectrophotometric determination of BHA in edible fats and oils
Author(s) -
Komaitis M. E.,
Kapel M.
Publication year - 1985
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02545960
Subject(s) - butylated hydroxyanisole , absorbance , chemistry , carbon tetrachloride , detection limit , color reaction , oxidizing agent , food science , chromatography , spectrophotometry , organic chemistry , antioxidant , reagent
A method is described for the analysis of 2‐ and 3‐tert‐butyl‐4‐hydroxyanisole (BHA) in edible fats and oils. The method is based on measurement of a specific color developed from the reaction of BHA with NN‐dimethyl‐p‐phenylenediamine in the presence of a mild oxidizing agent in alkaline solution. The purple‐violet color developed is extracted in carbon tetrachloride, and the absorbance is measured at 550 nm. The presence of other antioxidants also was examined, and the method was applied to various foodstuffs (e.g. olive oil, lard and butter). It gave satisfactory results. The detection limit was 0.4 ppm of BHA.