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Disappearance of BHA and BHT in relation to peroxide content in breakfast cereals
Author(s) -
Anderson R. H.,
Huntley T. E.,
Schwecke W. M.,
Nelson J. H.
Publication year - 1963
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/bf02631556
Subject(s) - peroxide , chemistry , food science , organoleptic , organic chemistry
In ready‐to‐eat breakfast cereals the amounts of BHA and BHT remaining at any time during storage were inversely proportional to the amount of peroxides present in the cereal. At the point of organoleptic unacceptability of stored cereals the peroxide numbers were approximately 120, and contents of BHA and BHT were each approximately 10% to 20% of the initial levels. No discernible amount of a dimeric oxidation product of BHA or BHT could be isolated from any stored cereal which contained BHA and BHT. It is likely that dimeric oxidation products do not occur in appreciable amounts as intermediates or final products in the reactions of BHA and BHT with peroxides in cereals. It is probable that each mole of BHA and BHT in cereals reacts with several moles of peroxide radicals to form hydroperoxides and complexes of antioxidants with peroxide radicals.