• Korean Journal of Food Science and Technology
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• v.14 no.3
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• pp.283-288
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• 1982

식품에 항 산화제로 첨가시키는 BHT와 BHA의 독성에 대해 고찰하였다. BHT와 BHA는 실험동물에서 간, 폐, 신장, 순환계, 생식계, 등에 여러 영향을 주며 이러한 영향은 동물의 종류와 성에 따라 상당한 차이를 나타내고 있다. 대부분 실험에 사용된 BHT와 BHA의 양이 인체가 매일 식품으로부터 흡수할 수 있는 양보다는 훨씬 많은 양을 사용하였기 때문에 동물실험의 결과로 인체에 유독성을 직접 판단하기는 어렵고 이들의 안전성에 대해서는 보다 체계적인 연구가 앞으로 요구된다. 미량의 BHT와 BHA를 장기간 복용하였을 때 생기는 부작용에 대한 연구가 필요하며 또한 이들 항 산화제는 약물대사에 관여하는 효소의 합성내지 활성도를 증가시키는 것으로 알려져 있기 때문에 체내에서 다른 약물의 대사 및 독성에 어떤 상호 작용을 가져오는 지에 대한 면밀한 연구가 요구되고 있다. 더불어 본 논문은 현시점에서 이들 항산화제의 식품에 첨가여부를 논쟁하고자 하는 의도가 전혀 없음을 명백히 하는 바이다.

• Korean Journal of Food Science and Technology
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• v.19 no.1
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• pp.54-60
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• 1987

Butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) were tested for their effectiveness in inhibiting the growth of microorganisms. Among the test microorganisms, the growth of three yeasts (Saccharomyces cerevisiae, Kloeckera apiculata, Cryptococcus hungaricus), three bacteria (Bacillus subtilu, Lactobacillus cases, Escherichia colt) and two molds (Aspergillus oryzae. Penicillium sp.) was progressively decreased as concentrations of BHA were increased. A. oyzae was completely inhibited with 100ppm of BHA and a majority of the test microorganisms (S. cerevisiae, K. apiculata. C. hungaricus, B. subtilis, A. oryzae) were completely inhibited by 150 ppm of BHA. The growths of L. casei, E. coli and Penicillium sp. were not affected as much as those of other microorganisms by BHA. Final cell yiedls were becoming lower as the concentration of BHA increased. The growth of C. hungaricus and L. casci was slightly inhibited by BHT. Other microorganisms were not effected by the test concentrations of BHT.

• Korean Journal of Food Science and Technology
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• v.42 no.6
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• pp.762-767
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• 2010

This study evaluated daily intakes of BHT, BHA, and TBHQ in Korean. The daily intakes were estimated using both a dietary survey approach and food supply survey approach. In the dietary survey approach, individual dietary intake data from the Korea National Health and Nutrition Survey in 2005, as well as analytical results of BHT in 131 samples, BHA in 134 samples, and TBHQ in 104 samples, were used to assess daily intakes of the antioxidants. In the food supply survey approach, both total production amounts of BHT, BHA and TBHQ and maximum permitted levels of the antioxidants were used to calculate daily intakes. In the dietary survey results, the average daily intakes of BHT, BHA and TBHQ were 0.8, 0.5, and 0.3 ${\mu}g$/kg body weight/day, respectively, and below 0.2% of the ADI (acceptable daily intake) set by JECFA (Joint FAO/WHO Expert committee on Food Additives). In the food supply survey approach, the average daily intakes of BHT, BHA,and TBHQ were all 0.3 mg/kg body weight/day. The ratios of ADI were 97, 60, and 40%, respectively. According to these results, daily intakes of BHT, BHA, and TBHQ in Korean are lower than the ADI.

• Korean Journal of Food Science and Technology
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• v.10 no.2
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• pp.250-257
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• 1978

Functional additives such as methyl silicone, TBHQ and BHA/BHT have been evaluated for their effects on storage and frying stabilities of the vegetable salad oil. All test results strongly suggest that methyl silicone improved the frying stability and TBHQ improved the storage stability. BHA/BHT improved neither storage stability, nor frying stability of the vegetable saladoil. Based on the test results, it is recommended that methyl silicone in the range of $1.0{\pm}0.5ppm$ and TBHQ in the range of 200ppm be added to the vegetable salad oil for the improvement of frying and storage stabilities.

• Korean Journal of Food Science and Technology
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• v.13 no.4
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• pp.273-282
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• 1981

The antioxidant actilvity of ethanol-extracts (M-2 and M-30), which had been obtained from a Maillard-type browning mixture after 2 and 90 hr browning, and BHA, BHT, TBHQ, and ascorbyl palmitate It·as investigated in soybean oil and soybean oil-water emulsion systems. The activity of the extracts and antioxidants was estimated by comparing the POV and TBA value development of the corresponding substrates with that of controls. The substrates and controls were stored at $45.0{\pm}0.5^{\circ}C$ for 25 days. The activity of the extracts (10 ml each) and antioxidants (0.02%) based mainly on the POY development of the corresponding anhydrous substrates was, in decreasing order, as follows ; As. palmitate, TBHQ > M-30, M-2 > BHT, BHA The actilvity of the extracts and antioxidants in tile oil-water emulsion substrates was, in decreasing order, as follows : As. palmitate > M-30, M-2 > BHT, TBHQ, BHA The activity of the extracts appeared to be more effective in the oil-water emulsion system than in the anhydrous system, and it f·as greater than that of the phenolic antioxidants such as BHA, BHT, and TBHQ in the oil-water emulsion system.

• Journal of the Korean Society of Food Culture
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• v.13 no.5
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• pp.415-422
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• 1998

Butylated hydroxyanisole(BHA), butylated hydroxytoluene(BHT), butyl-p-hydroxy-benzoate(POBB) and sodium benzoated(SB) were evaluated for their effects on the growth of three Aspergillus strains and two yeast strains(Torulopsis etchellsii and Candida diddensii). The growth of Torulopsis etchellsii and Candida diddensii was completely inhibited by 100 ppm of BHA or POBB. As little as 50 ppm of BHA and POBB significantly inhibited the cell growth. The growth of Torulopsis etchellsii and Candida diddensii was not inhibited by 100 ppm of BHT or SB. BHT and SB did not inhibit the growth and sporulation of three Aspergillus strains,whereas, in the presence of BHA and POBB, the growth of all three strains was affected. The higher the amounts of antioxidants were applied, the greater the inhibitory effects were observed.

• Toxicological Research
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• v.21 no.4
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• pp.333-338
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• 2005

Many of thyroid hormones disrupting chemicals induce effects via interaction with thyroid hormone and retinoic acid receptors and responsive elements intrinsic in target cells. We studied thyroid hormones disrupting effects of food additives and contaminants including BHA, BHT, ethoxyquin, propionic acid, sorbic acid, benzoic acid, CPM, aflatoxin B1, cadmium chloride, genistein, TCDD, PCBs and TDBE in recombinant HeLa cells containing plasmid construct for thyroxin responsive elements. The limit of response of the recombinant cells to T3 and T4 was $1\times10^{-12}\;M$. BHA. genistein, cadmium and TBDE were interacted with thyroid receptors with dose-responsive pattern. In addition, BHA, BHT, ethoxyquin, propionic acid, benzoic acid, sorbic acid, and TBDE showed synergism while cadmium chloride antagonism for T3-induced activity. This study elucidates that recombinant HeLa cell is sensitive and high-throughput system for the detection of chemicals that induce thyroid hormonal disruption via thyroid hormone receptors and responsive elements. Also this study raised suspect of BHA. BHT, ethoxyquin, propionic acid, benzoic acid, sorbic acid, TBDE, genisteine and cadmium chloride as thyroid hormonal system disruptors.

• The Korean Journal of Food And Nutrition
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• v.22 no.4
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• pp.662-668
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• 2009

Brazilin was added to frying oil used in the production of potato chips and their antioxidative effects against Caesalpinia sappan L. were evaluated. Additionally, the antioxidative activity was tested under the same conditions that commercial antioxidants are evaluated. The peroxide value of the oil and fat extracted from the potato chips was 134 meg/kg oil, 84.06 meg/kg oil, 117.10 meg/kg oil and 68.56 meg/kg oil in the control group, BHA(50 ppm)-BHT(50 ppm) group, $\delta$-tocopherol (100 ppm) group and brazilin(100 ppm) group after storage for 30 days. The antioxidative effect of chips subjected to these treatments were 1.6 times, 1.14 times and 1.97 times greater than that of the control. In addition, the peroxide value was lower in the brazilin(100 ppm) group than in the BHA(50 ppm)-BHT(50 ppm) group and this group also had a superior effect at inhibiting the production of peroxide. Furthermore, an experiment conducted at high temperature using the Rancimat resulted in the antioxidant activity of brazilin(100 ppm) and BHA(50 ppm)-BHT(50 ppm) being 1.53 and 1.4 times greater than that of commonly used synthetic antioxidants. Finally, brazilin(100 ppm) effectively decreased the palmitic acid ($C_{16:0}$)/linoleic acid($C_{18:2}$) value and increased the conjugated dienoic acid content to a greater degree than commercial antioxidants.

• Current Research on Agriculture and Life Sciences
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• v.5
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• pp.100-105
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• 1987

To study the relative effectiveness of the antioxidants (BHA, BHT) and the transparent cellophane films (colorless, blue and red) on rancidity development of the sesame oils treated with sunlight - irradiation condition, this experiment was carried out. The results obtained as follows ; 1. The retarding effect of the antioxidants on POV, COV and TBA development was more effective than control, and Bill was more effective than BHA. 2. The transparent cellophane films were more effective than antioxidants, and red was more effective than blue transparent cellophane film. 3. During the storage of the sesame oils which were covered with colorless, blue and red thansparent cellophane film respectively, the contents of linoleic acid in sesame oil were decreased, while oleic acid were increased.

• Food Science of Animal Resources
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• v.18 no.1
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• pp.75-80
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• 1998

pH in sausages with 0.5% and 2% pyroligneous liquor was lowered rapidly respectively. Sausage with 2% pyroligneous liquor showed the lowest Aw. Antioxidant activity of 0.02% and 0.5% pyroligneous liquor was negligible but rancidity was inhibited in the sausages with 2% pyroligneous liquor and 0.02% BHA/BHT(1:1) Sensory tests showed that sausages treated with pyrolignesous liquor had lower score. The growth of lactic acid bacteria was not affected by pyroligneous liquor. But enterobacteria was not detected after 10 days fermentation of the sausages wit 0.02% BHA/ BHT 8 days in the 0.5% pyroligneous liquor and 6 days in the 2% pyroligneous liquor.