Butylated Hydroxytoluene [HRP]

The effects of selected antioxidants on the changes of the quality properties and 3-monochloropropane-1,2-diol (3-MCPD) esters and glycidyl ester (GE) contents in refined, bleached, and deodorized (RBD) palm olein during the deep-fat frying (at 180 degrees C) of potato chips were studied. The frying duration was 100 min in five antioxidant systems for three consecutive days. The antioxidants used were butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), tert-butylhydroquinone (TBHQ), oleoresin rosemary and sage extract. Both the frying oil and the oil extracted from the fried potato chips were analyzed for the 3-MCPD esters and GE content, acylglycerol composition, free fatty acid (FFA) content, p-anisidine value (p-AV), and specific extinction coefficient K-232 and K-266. Generally, TBHQ and oleoresin rosemary showed significantly lower levels of 3-MCPD esters and GE. The order of effectiveness of the selected antioxidants in the frying oil and fried potato chips was BHT < BHA < sage extract < oleoresin rosemary < TBHQ. Antioxidants reduce the 3-MCPD esters and GE levels by inhibiting the formation of radical intermediates.

Retinol stability has been reported to be improved by encapsulation in liposomes, both with and without cholesterol. However, this improvement is limited because of lipid peroxidation. In this study, we compare the stability of retinol in phosphatidylcholine liposomes under ultraviolet (UV) light or standard room air, with and without the addition of antioxidants. Both butylated hydroxytoluene (BHT) and a proprietary mix (StoppOx) improved the shelf stability from <10 to over 30 d. TL, addition of cholesterol had no effect. Fluorescence imaging showed a heterogeneous distribution of retinol within the vesicles, including within the aqueous layer. Fluorescence lifetimes were equally heterogeneous. Under UV irradiation, StoppOx protected retinol for significantly longer than BHT and via different mechanisms. This suggests that natural antioxidants work well to improve the retinol stability, but that further work to determine the optimal vesicle structure remains to be performed.