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Degradation Products of 2‐tert‐Butylhydroquinone at Frying Temperature
Author(s) -
KIM C. M.,
PRATT D. E.
Publication year - 1990
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.1365-2621.1990.tb05245.x
Subject(s) - chemistry , antioxidant , food science , decomposition , organic chemistry , ether , degradation (telecommunications) , thermal decomposition , reactivity (psychology) , lipid oxidation , medicine , telecommunications , alternative medicine , pathology , computer science
Decomposed products of 2‐tert‐butylhydroquinone (TBHQ) at frying temperature in model system were identified and characterized. An attempt was made to determine the functions of the decomposed compounds in foods using model system. Tert‐butylbenzoquinone (TBBQ) was identified as the primary and major oxidation product of TBHQ. Interconversion between TBHQ and TBBQ was the most important role in antioxidant effectiveness and carry‐through effect of TBHQ. Several types of dimers by ether linkage resulting from thermolysis at frying temperature were identified. In addition, significant reactivity of a phenolic antioxidant with the functional carboxyl group of a fatty acid, which might lower antioxidant effectiveness, was determined using a simple model system.