Gas Chromatographic Determination of Synthetic Antioxidants in Edible Fats and Oils - A Simple Methylation Method

Journal of Food and Drug Analysis

Volumn 9, Issue 1, 2001, Pages 20-26

  Choong, Youk Meng ^a   Lin, Hsiu Jung ^a  

^a Ta Jen Institute of Technology   (Taiwan)

Author keywords

Fats and oils; Gas chromatography; Methylation; Synthetic antioxidant

Indexed keywords

EID: 0043097190     PISSN: 10219498     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (30)

1. Kubow, S. 1990. Toxicity of dietary lipid peroxidation products. Tren. Food Sci. Tech. 1: 677-770.
2. Yagi, K. 1987. Lipid peroxides and human disease. Chem. Phys. Lipids 45: 337-341.
3. Branen, A. C. 1975. Toxicologes and biochemistry of butylated hydroxy anisole and butylated hydroxy toluene. JAOCS 53: 59-63.
4. Ito, N., Hirose, M., Fukushima, S., Tsuda, H., Shiria, T. and Tatematsu, M. 1986. Studies on Antioxidant: their carcinogenic and modifying effects on chemical carcinogennisis. Food Chem. Toxic. 24: 1071-1082.
5. Dziezak, J.D. 1986. Preservatives: antioxidants. Food Tech. 40: 94-102.
6. Namiki, M. 1990. Antioxidans/antimutagens in food. CRC Crit. Rev. Food Sci. Nutr. 29: 273-300.
7. Yang, S. S., Lee, M. J., Lee, S. C., Su, S. J. and Chou, S. S. 1993. Simultaneous determination of five synthetic antioxidants in fats and oils. J. Food Drug Anal. 1: 287-296.
8. Joseph, A. M. and Anthony, T. T. 1994. Food Additive Toxicology. 1st ed. pp. 89-178. Marcel Dekker, Inc. Press, New York, U.S.A.
9. Sato, Y. and Kawamura, T. 1972. Antioxidants in foods. II. Colorimetric determination of dibutylhydroxytoluene and butylhydroxyanisole. J. Food Hygi. Soc. Japan 13: 53-56.
10. Viplava-Prasad, U., Divakar, T. E., Hariprasad, K. and Sastry, C. S. P. 1987. Spectrophotometric determination of some antioxidants in oils and fats. Food Chem. 25: 159-164.
11. Viplava-Prasad, U., Ekambareswara-Rao, K. and Prakasa-Sastry, C. S. 1985. Spectrophotometric determination of some antioxidants with potassium permanganate and mentol. Food Chem. 17: 209-213.
12. Komaitis, M. E. and Kapel, M. 1985. Spectrophotometric determination of BHA in edible fats and oils. JAOCS 62: 1371-1372.
13. Sahasrabudhe, M. R. 1964. Food additives. A□pplication of thin layer chromatography to the quantitative estimation of antioxidants: BHA, BHT, PG and NDGA. J. Assoc. Off. Agri. Chem. 47: 888-893.
14. Kimura, S. and Terada, S. 1973. Direct densitometry of a thin layer chromatogram of butylated hydroxyanisole by transparent methods. J. Food Hygi. Soc. Japan 14 : 94-99.
15. Icenhour, T. P. and Van Dolah, F. M. 1991. A rapid method for analysis of tert-butyl hydroquinone (TBHQ) in ethyl esters of fish oil. JAOCS 68: 659-661.
16. Greenberg, M. J., Hoholick, J., Robinson, R., Kubis, K., Groce, J. and Weber, L. 1984. Bonded fused silica capillary column GLC determination of BHA and BHT in chewing gums. J. Food Sci. 49: 1622-1623.
17. Min, D. B. and Schweizer, D. 1983. Gas chromatographic determination of butylated hydroxyanisole, butylated hydroxytoluene and tertiarybutyl hydroquinone in soybean oil. J. Food Sci. 48: 73-74.
18. Ito, Y., Toyoda, M., Ogawa, S. and Iwaida, M. 1978. Gas chromatographic determination of dibutylhydroxytoluene in butter. J. Hygi. Chem. 24: 338-339.
19. Page, B. D. and Kennedy, B. P. C. 1976. Rapid determination of butylated hydroxyanisole, tert-butylhydroquinone, and propyl gallate in edible oils by electron capture gas-liquid chromatography. J. Assoc. Off. Anal. Chem. 59: 1208-1212.
20. Stoddard, E. E. 1972. Flame ionization gas-liquid chromatographic determination of antioxidants in vegetable oil. J. Assoc. Off. Anal. Chem. 55: 1081-1084.
21. Andrikopoulos, N.K., Brueschweiler, H., Felber, H. and Taeschler, C. 1991. HPLC analysis of phenolic antioxidants, tocopherols and triglycerides. JAOCS 68: 359-363.
22. Page, B. D. 1983. High performance liquid chromatographic determination of seven antioxidants in oil and lard. J. Assoc. Off. Anal. Chem. 66: 727-745.
23. Anderson, J. and Niekerk, P. J. 1987. High performance liquid chromatography determination of antioxidants in fats and oils. J. Chromat. 394: 400-402.
24. Page, B. D. 1982. High performance liquid chromatographic determination of seven antioxidants in oil and lard: collaborative study. J. Assoc. Off. Anal. Chem. 66: 727-745.
25. Bhaskar, A. and Belvadi, V. K. 1980. Determination of BHA and BHT in edible oils and fats using HPLC. J. Oil Techn. Assoc.India 12: 23-24.
26. A.O.A.C. 1984. Antioxidants in food. In "Official Methods of Analysis". 14th ed. pp.372-375. Williams, S. ed. Assoc. of Off. Anal. Chemists. Washington, D. C. U.S.A.
27. Lee, M. H., Su, N.W., Yang, M. H., Wang, M. L. and Choong, Y. M. 1998. A rapid method for direct determination of free cholesterol in lipids. J. Chin. Agric. Chem. Soc. 36: 123-133..
28. Choong, Y. M., Wang, M. L., Chou, C. H. and Fan, J. J. 1999. Rapid method for the determination of sorbic acid, dehydroacetic acid and benzoic acid in butter, cheese, margrine and salad dressing. J. Chin. Agric. Chem. Soc. 37: 166-178.
29. Alonso, L. and Juarez, M. 1986. Gas chromatographic annalysis of free fatty acids and glycerides of milk fat using tetramethylammonium hydroxide as catalyst. Chromatographia 21: 37-41.
30. Lee, M. H., Wang, M. L. and Min, B. W. 1990. Effects of methylation on determination of fatty acids. Food Sci. 17: 1-10.