Determination of Phenolic Antioxidants: Comparison of Analytical Methods between AOAC Method (Hexane-Acetonitrile Partition Method) and Improved Method (Frozen Method)

Abstract

　Analytical methods of phenolic nine antioxidants (PG, THBP, TBHQ, NDGA, BHA, HMBP (Ionox-100), OG, BHT and DG) which were usually used in dairy products were compared.
　Antioxidants were extracted from lipids by partition between n-hexane and acetonitrile (AOAC method), and by frozen method (improved method).
　Recoveries of antioxidants from butteroil and butter obtained by two methods agreed well and satisfactory. In the case of protein containing products like icecream, yogurt, cheese and powderd milk, the recoveries of antioxidants were in the range of 32-96% by AOAC method, but increased to 80-94% by improved method.