A review of the occurrence, metabolites and health risks of butylated hydroxyanisole (<scp>BHA</scp>)

Zhang, Xiao‐Jing; Diao, Mei-Ning; Zhang, Yinfeng

doi:10.1002/jsfa.12676

Cited by 15 publications

(4 citation statements)

References 165 publications

(559 reference statements)

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“…However, consumption of the latter three artificial antioxidants is associated with negative health effects. BHA has been implicated in thyroid damage, metabolic and growth disorders, neurotoxicity and carcinogenesis [29]. BHT is said to have toxic effects on motor and neurobehavioral activity, as well as implications for histopathological changes in the brain, heart and lungs [30].…”

Section: Discussionmentioning

confidence: 99%

Identification of Antioxidant Additives in Food Products Sold in Dakar Markets

Kane,

Diakhaté,

Ndao

et al. 2024

OJAppS

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The use of food additives in industrial production has the advantage of improving sensory properties, technological quality and extending the shelf life of foods. Among the most widely used additives are antioxidants, which prevent oxidation, browning and rancidity reactions in foods. However, the strong presence of these additives on the market is not without risks for human health, and should be controlled to guarantee food safety. Analysis of the risks associated with consumption of foods containing these additives requires, among other things, information on the frequency of use of these additives in various consumer products. The aim of this study is therefore to identify the antioxidants present in industrial food products distributed in Dakar. The methodology adopted consists of a qualitative analysis based on the identification of additives from food labels. Investigations were carried out in 9 stores, 4 superettes and 2 supermarkets located in different districts of Dakar. The results revealed the presence of 12 antioxidant additives, dominated by citric acid (53%) and ascorbic acid (29%). These studies have also highlighted the simultaneous use of several antioxidants in the same food product. Moreover, for some artificial antioxidants identified antioxydant such as BHA and BHT, health risks are associated with their consumption. The results of this study open up prospects for the development of information databases on food additives.

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Section: Discussionmentioning

confidence: 99%

Identification of Antioxidant Additives in Food Products Sold in Dakar Markets

Kane,

Diakhaté,

Ndao

et al. 2024

OJAppS

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“…Lipid oxidation is responsible for the development of unpleasant flavors and odors in food, making them unfit for consumption [1]. To extend the shelf life of food products, manufacturers often turn to synthetic phenolic antioxidants (SPAs), such as butylated hydroxyanisole (BHA), one of the main additives used in the food industry [2,3]. Commercially available BHA usually consists of two isomers: 10% 2-tert-butyl-4-hydroxyanisole (2-BHA) and 90% 3-tert-butyl-4-hydroxyanisole .…”

Section: Introductionmentioning

confidence: 99%

“…Commercially available BHA usually consists of two isomers: 10% 2-tert-butyl-4-hydroxyanisole (2-BHA) and 90% 3-tert-butyl-4-hydroxyanisole . This antioxidant can be added alone or in combination in oils and fats, seasonings, animal feed, chewing gum, and other food supplements [3].…”

Section: Introductionmentioning

confidence: 99%

Green Synthesis of Gold Nanoparticles Using Peach Extract Incorporated in Graphene for the Electrochemical Determination of Antioxidant Butylated Hydroxyanisole in Food Matrices

Döll,

Santana,

Winiarski

et al. 2023

Biosensors

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Butylated hydroxyanisole (BHA) is a synthetic phenolic antioxidant widely used in various food matrices to prevent oxidative rancidity. However, its presence has been associated with liver damage and carcinogenesis in animals. Thus, an electrochemical sensor was built using a composite of gold nanoparticles synthesized in peach extract (Prunus persica (L.) Batsch) and graphene. Peach extract served as a reducing and stabilizing agent for gold nanoparticles, as a dispersing agent for graphene, and as a film former to immobilize the composite on the surface of a glassy carbon electrode. The gold nanoparticles were characterized using spectroscopic and microscopic techniques, and the electrodes were electrochemically characterized using electrochemical impedance spectroscopy and cyclic voltammetry. The sensor provided higher current responses and lower charge transfer resistances compared to the unmodified glassy carbon electrode. Under the established optimized working conditions (0.1 mol L−1 Britton–Robinson buffer, pH 4.0, and differential pulse voltammetry), the calibration curve exhibited a linear range from 0.2 to 9.8 µmol L–1, with a detection limit of 70 nmol L−1. The proposed sensor represented a sensitive and practical analytical tool for the accurate determination of BHA in mayonnaise samples.

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“…Commonly, synthetic antioxidants, such as butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), and tert-butyl hydroquinone (TBHQ), are added to edible oils to increase their shelf life. Recent reports indicate these synthetic antioxidants may cause adverse side effects to human health [Mika et al, 2023;Zhang et al, 2023]. Consequently, there is significant interest in enriching oils with natural antioxidants, such as lycopene, tocopherols, polyphenols, to hinder lipid oxidation [Bodoira et al, 2017;Omer et al, 2014;Xie et al, 2018;Zahran & Najafi, 2020].…”

Section: Introductionmentioning

confidence: 99%

Optimization of Lycopene Extraction from Tomato Pomace and Effect of Extract on Oxidative Stability of Peanut Oil

Tran¹,

Nguyen²,

Nguyen³

et al. 2023

Pol. J. Food Nutr. Sci.

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Lycopene, the pigment principally responsible for the red colour of tomatoes, is well-known for its strong antioxidant property and substantial health benefits. In this study, the optimal combination of factors for lycopene extraction from tomato pomace was identified using response surface methodology. The best practically feasible results maximising both lycopene yield and antioxidant activity of the extract were obtained by applying a ratio of ethyl acetate to tomato waste of 35:1 (v/w), at a temperature of 55°C for 100 min of extraction. The extract was then added to the peanut oil to evaluate its oxidative stability during 60 days of storage at 40°C. It was shown that the addition of 2 g extract/kg oil offered the lowest level of peroxide value, p-anisidine value, and total oxidation value, followed by the oils with 50 mg butylated hydroxytoluene /kg oil and 1 g extract/kg oil, indicating the effect of lycopene-rich extract on enhancing the oxidative stability of peanut oil. The results in this study suggest that incorporation of extract rich in lycopene from tomato waste products may be an effective method to reduce oxidation and extend the shelf-life of peanut and other vegetable oils.

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A review of the occurrence, metabolites and health risks of butylated hydroxyanisole (BHA)

Cited by 15 publications

References 165 publications

Identification of Antioxidant Additives in Food Products Sold in Dakar Markets

Identification of Antioxidant Additives in Food Products Sold in Dakar Markets

Green Synthesis of Gold Nanoparticles Using Peach Extract Incorporated in Graphene for the Electrochemical Determination of Antioxidant Butylated Hydroxyanisole in Food Matrices

Optimization of Lycopene Extraction from Tomato Pomace and Effect of Extract on Oxidative Stability of Peanut Oil

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