• Journal of Food Hygiene and Safety
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• v.12 no.3
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• pp.210-216
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• 1997

The prevention of oxidative degradation in fats and oils is largely controlled by the use of synthetic phenolic antioxidants. Antioxidants, BHA: 2-&-3-tert-butyl-4-hydroxyanisol, BHT: 3,5-di-tert-butyl-4-hydroxytoluene, TBHQ: tert-butylhydroquinone, PG: propyl gallate, PTG: pentyl gallate, OG:octyl gallate, were extracted from fatty foods with hexane and from hexane layer to presaturated acetonitrile with hexane. The polar phenolic hydroxyl groups of antioxidants were silylated with MSTFA and injected to Gas Chromatography/Mass Spectrometry. The calibration plots were linear in the investigated range, 0.1~10.0 $\mu\textrm{g}$/g. The limit of detection for 6 phenolic antioxidants was 0.1 $\mu\textrm{g}$/g. Recoveries and reproducibilities from samples fortified at 1.0 $\mu\textrm{g}$/g were in the range of 70~90% and 0.5~13%, respectively. The simultaneous determination of phenolic antioxidants in fatty foods using GC/MS-SIM mode and macro program was described.

• Preventive Nutrition and Food Science
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• v.12 no.3
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• pp.173-176
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• 2007

${\gamma}-Oryzanol$ is one of the chain breaking antioxidants. Both sterol (triterpene) and phenolic hydroxyl groups in the structure of ${\gamma}-oryzanol$ may be responsible for its antioxidative function. We hypothesize that ${\gamma}-oryzanol$ is more effective in preventing the autoxidation of polyunsaturated fatty acid (PUFA) than the synthetic phenolic compounds in an oil/water (O/W) emulsion system. The antioxidative effectiveness of different concentrations of ${\gamma}-oryzanol$ and synthetic antioxidants was evaluated at different incubation times (0, 4, 8, 16, and 32 h) by measuring both the formation of hydroperoxides and the decomposition product of hydroperoxides (hexanal) in each emulsion system. Overall, the order of effectiveness of various antioxidants for inhibiting the formation of hydroperoxide in the O/W emulsion was: ${\gamma}-oryzanol$> tert-butylhydroquinone (TBHQ)> butylated hydroxytoluene (BHT)> butylated hydroxyanisole (BHA). O/W emulsion with selective lower concentrations of ${\gamma}-oryzanol$ showed better effectiveness than that with higher concentration of synthetic antioxidants. However, the ability of both ${\gamma}-oryzanol$ and synthetic antioxidants to decompose hydroperoxide was similar. ${\gamma}-Oryzanol$ was more effective antioxidant than the synthetic phenolic compounds in preventing the formation of hydroperoxide in the O/W emulsion system.

• Journal of Environmental Health Sciences
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• v.6 no.1
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• pp.53-55
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• 1979

This study was conducted to find out the co-operative effect of antioxidants (butyl hydroxy anisol, dibutyl hydroxy toluene, propyl gallate) and pyrophosphate (tetrasodium pyrophosphate, disodium pyrophosphate) on the stability of soybean oil by determining the peroxide values. The results obtained were summarized follows: 1. When antioxidants and pyrophosphates were used together, the antioxidants activity was more strong than antioxidants were used only. 2. The co-operative effect of disodium pyrophosphate for antioxidants was stronger than tetrasodium pyrophosphate.

• Food Science of Animal Resources
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• v.40 no.6
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• pp.863-880
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• 2020

Studies conducted in the past decade related to the use of natural antioxidants in meat products revealed the prevalent use of plant-based antioxidative materials added as powders, extracts, or dried or raw materials to meat products. The amount of antioxidative materials varied from 7.8 ppm to 19.8%. Extracts and powders were used in small amounts (ppm to grams) and large amounts (grams to >1%), respectively. Antioxidative materials used in meat products are mainly composed of phenolic compounds and flavonoids, which are able to inhibit lipid peroxidation of meat products, thereby preserving meat quality. However, the main ingredients used in processed meat products are the traditional additives, such as sodium erythorbate, sodium hydrosulfite, and synthetic antioxidants, rather than natural antioxidants. This difference could be attributed to changes in the sensory quality or characteristics of meat products using natural antioxidants. Therefore, novel research paradigms to develop meat products are needed, focusing on the multifunctional aspects of natural antioxidants.

• Korean Journal of Food Science and Technology
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• v.22 no.4
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• pp.411-414
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• 1990

Antithiamin activities of BHA, BHT PG and TBHQ of synthetic phenolic antioxidants at various pH's and temperatures were studied. All antioxidants had little antithiamin activity as is the case with control group at pH 4 and $38^{\circ}C$, but antithiamin activity was stronger at $60^{\circ}C$ than at $38^{\circ}C$ under the same pH. Meanwhile, the destruction of thiamin incubated at $38^{\circ}C$ was more rapid at pH 7 than at pH 4, and the destruction of thiamin at pH 7 was much more rapid at $60^{\circ}C$ than at $38^{\circ}C$. BHA and BHT had little, or extremely slight antithiamin activity. Antithiamin activity of PG was comparatively strong, but TBHQ had the strongest antithiamin activity among synthetic phenolic antioxidants examined.

• Journal of the Korean Society of Safety
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• v.15 no.4
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• pp.78-87
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• 2000

The $\gamma$-ray irradiation and aging effects on electrical characteristics of $^{60}Co$ $\gamma$-ray irradiated ethylene-propylene-diene-terpolymer(EPDM) contained with 1 to 3phr phenolic and quinolinic antioxidants as antirads were investigated. The marked effects of type and amounts of the antioxidant on the volume resistivity and AC breakdown strength of the $\gamma$-ray irradiated EPDM are different. A phenolic antioxidant(IR 1010) contribute to improving the electrical insulation properties on the EPDM better than quinolinic antioxidant(Kumanox RD) during irradiation. In aging the irradiated EPDM specimens contained antioxidants at room temperature in air, it was shown a improvement of insulation properties due to radical scavenging and crosslinking of EPDM aged until 360 days.

• Preventive Nutrition and Food Science
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• v.12 no.2
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• pp.119-121
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• 2007

The tyrosinase inhibition activity and mutagenicity as assessed by the Ames test on phenolic antioxidants (5-Caffeoyl quinic acid, 3,4-Dihydroxy cinnamic acid, Quercetin 3-O-${\beta}$-D-glucopyranose, Kaempferol 3-O-${\beta}$- D-glucopyranose) and the ethyl acetate fraction isolated from mulberry leaves were examined. The ethyl acetate fraction and chlorogenic acid exhibited weaker tyrosinase inhibitory activities than kojic acid. In addition, the ethyl acetate fraction from mulberry leaves, containing phenolic antioxidants, showed no mutagenicity by the Ames test.

• Current Research on Agriculture and Life Sciences
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• v.10
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• pp.11-17
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• 1992

In this study, antioxidative effectiveness of BHA, BHT at 0.02%(w/w) was compared with those of separated free phenolic acid, ester form and insoluble bound phenolic acid which were extracted from 50 g of Terminalia chebula Retz by MeOH/aceton solvents. Antioxidative effectiveness was measured by peroxide values and TBA values for 7 days, storaging respective substrates and contrast tube at $45{\pm}1^{\circ}C$ for 35days. Laboratory tubes was added by BHA, BHT, separated free, soluble and insoluble phenolic acid extracts and peroxide value of contrast tube after 21 day storage were 60, 30, 14, 11, 100. On the other hand, at the same conditions, TBA values of each antioxidants were 0.150, 0.108, 0.105, 0.073, 0.078, 0.185. This results remarkably appeared antioxidative effectiveness in meal soybean oil substrates. Phenolic acid separated and identificated were p-coumaric acid, Ferulic acid, Phloroglucinol, Pyrogallol, Vanillic acid and Caffeic acid.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.7
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• pp.1065-1070
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• 2016

This study assessed the antioxidant activity and residue level of phenolic antioxidants in autoxidation of linoleic acid. The antioxidant activity of phenolic antioxidants was measured based on peroxide value of linoleic acid at $50^{\circ}C$ for 8 days. We further evaluated the residue level of phenolic antioxidants in the autoxidation period by HPLC-UV. The residue level of antioxidants changed with time starting on day 0 (100%) and was determined by 100-remaining of antioxidants (%). Our results showed that peroxide values ranged from 0.33 to 10.18 meq/kg in propyl gallate, from 0.67 to 11.01 meq/kg in dodecyl gallate, from 0.01 to 10.34 meq/kg in octyl gallate, from 0.01 to 4.17 meq/kg in butylated hydroxytoluene (BHT), from 1.00 to 5.85 meq/kg in butylated hydroxyanisole (BHA), from 0.33 to 4.18 meq/kg in 2,4,5-trihydroxybutyrophenone, and from 1.00 to 11.01 meq/kg in tert-butylhydroquinone (TBHQ). Among the residue levels of antioxidants, on day 8, BHT showed the highest level while TBHQ showed the lowest. BHT showed the highest correlation coefficient, whereas BHA showed the lowest. This study proves that the residual level of phenolic antioxidants has a good correlation with the degree of autoxidation in linoleic acid.

• Food Science of Animal Resources
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• v.25 no.1
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• pp.60-65
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• 2005

Antioxidant films are one active packaging technology that can extend food shelf-life through preventing lipid oxidation, stabilizing color, maintaining sensory properties and delaying microbial growth in foods. Because raw, fresh and minimal processed foods are more perishable during storage or under display conditions than further processed foods, they rapidly lose their original quality. Foods are susceptible to physical, chemical, and biochemical hazards to which packaging films can be effective barriers. Although films incorporated natural (tocopherols, flavonoids and phenolic acids) or synthetic antioxidants (BHT, BHA, TBHQ, propyl gallate) have been extensively tested to improve quality and safety of various foods, food applications require addressing issues such as physical properties, chemical action, cost, and legal approval. Increased interest in natural antioxidants as substitutes for synthetic antioxidants has triggered research on use of the new natural antioxidants in films and coatings. Use of new components (phytochemicals) as film additives can improve food quality and human health. The biosynthesis of plant phenolics can potentially be optimized by active coatings on harvested fruits and vegetables. These coatings can trigger the plants natural proline-linked pentose phosphate pathway to increase the phenolic contents and maintain overall plant tissue quality. This alternate metabolic pathway has been proposed by Dr. K. Shetty and is supported by numerous studies. A new generation of active food films will not only preserve the food, but increase food's nutritional quality by optimizing raw food biochemical production of phytochemicals.