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Determination of BHA and BHT in Denyarated Mashed Potatoes
Author(s) -
BEAULIEU F.,
HADZIYEV D.
Publication year - 1982
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1982.tb10130.x
Subject(s) - butylated hydroxyanisole , butylated hydroxytoluene , chemistry , extraction (chemistry) , chromatography , antioxidant , food science , organic chemistry
The extraction step in BHA (butylated hydroxyanisole) or BHT (butylated hydroxytoluene) analysis of potato granules, unless precautions are taken, leads to a recovery of only 10–50%. This study showed that BHA (BHT) is retained in granules by retrograded starch and, mostly, its amylose moiety. No satisfactory IB covery was obtained using solvents of increasing dielectric constant unless the granules were first hydrated with water. A rapid antioxidant extraction procedure, based on the hydration principle and suitable for quality control labs, is described. Comparative data were acquired for the content of BHA (BHT) in potato granules analyzed by differential pulse voltammetry (using a glassy carbon electrode) and gas‐liquid chromatography.