Collaborative study of a qualitative TLC-method for detection of antioxidants (BHA, BHT, gallates and NDGA) in food

Merethe Guldborg

Research output: Contribution to journalJournal articleResearchpeer-review

Abstract

A method for the qualitative detection of antioxidants butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), the gallates and nordihydroguajaretic acid (NDGA) in bakery products and fat has been tested in a collaborative study. The method is similar to a IUPAC-method, an EEC-proposed method, and an official French method. After extraction, the compounds are detected by TLC. Being a qualitative method the probability of obtaining correct results is a measure of the goodness of the method, and the study examines the influence on the probability of the following 3 factors: type of antioxidant, type of food, and concentration of antioxidant. From the study is was concluded that the method worked quite well for BHA, with a detection limit about 15 mg/kg, whereas it worked badly for BHT, the detection limit being higher than 30 mg/kg. For the gallates and NDGA the detection limit was 30 mg/kg. Maize oil disturbed the readings on the TLC-plate, and cakes give more correct results than oil/fat.
Original languageEnglish
JournalFresenius' Zeitschrift für Analytische Chemie
Volume309
Issue number2
Pages (from-to)117-122
ISSN0016-1152
DOIs
Publication statusPublished - 1981

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