
Application of experimental design for extraction of BHA and BHT from edible vegetable oil and their determination using HPLC
Author(s) -
Mohammad Reza Hadjmohammadi,
Mahjoobeh Ehsani,
Kamyar Kamel,
Pourya Biparva
Publication year - 2012
Publication title -
qscience connect
Language(s) - English
Resource type - Journals
ISSN - 2223-506X
DOI - 10.5339/connect.2012.7
Subject(s) - extraction (chemistry) , acetic acid , chromatography , chemistry , high performance liquid chromatography , organic chemistry
The optimal conditions of liquid–liquid extraction of two synthetic phenolic antioxidants, BHA and BHT were investigated in five Iranian edible vegetable oil samples using the central composite design. Stepwise multiple linear regression method was used for construction of different models based on the experimental data. Optimum conditions for BHA and BHT were achieved using 3 ml of ethanolic solution containing (0.25% v/v) of glacial acetic acid, three extractions and a mixing time of 10 minutes