Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi)
Online ISSN : 1882-1006
Print ISSN : 0015-6426
ISSN-L : 0015-6426
Fate of 14C-Butylated Hydroxyanisole in Oil
Akira KUNUGI
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JOURNAL FREE ACCESS

1988 Volume 29 Issue 2 Pages 130-135_1

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Abstract

[14C]2-tert-Butyl-4-methoxyphenol (14C-BHA) was synthesized from [14C]phenol. 14C-BHA was added to methyl oleate in various states of autoxidation, and the mixture was irradiated with ultraviolet rays or heated under aeration. The amounts of residual 14C-BHA, oxidation products of BHA (diphenyl and diphenyl ether compounds) and products formed by the interaction of oxidized methyl oleate and 14C-BHA were followed by the tracer method.
From a consideration of these data, it we conclude that most of the 14C-BHA is consumed by the formation of addition products to peroxidized oil, and a part of the 14C-BHA is consumed to form oxidation products. The main addition product, which had hydroperoxy and trans C=C groups and radioactivity, was isolated by column chromatography. The formation of addition products increased remarkably on addition of BHA to oxidized methyl oleate, compared with nonoxidized methyl oleate.

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© The Food Hygienic Society of Japan
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