Report on Antioxidants in Oils, Fats, and Waxes

Conroy, H W

doi:10.1093/jaoac/42.2.358

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1961

1962

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“…The methods and results of the collaborative A.O.A.C. study have been reported (78). Where mixtures of antioxidants have been employed, methods were reported for determining each component by distribution between solvents (878) and re versed-phase paper chromatography (888).…”

Section: Additivesmentioning

confidence: 99%

Food

Cavagnol¹

1961

Anal. Chem.

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Section: Additivesmentioning

confidence: 99%

Food

Cavagnol¹

1961

Anal. Chem.

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“…This method has been studied collaboratively (3). Phillips and Henkel (7) reported a method for the estimation of butylated hydroxytoluene by ultraviolet spectrophotometry after chromatographic separation on silicic acid, but tocopherol interferes in this analysis.…”

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confidence: 99%

Antioxidant Measurement, Determination of 2,6-Di-tert-butyl-4-hydroxytoluene (BHT): Application to Edible Fats and Oils

Szalkowski¹,

Garber²

1962

J. Agric. Food Chem.

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Determination of 2,6-Di-tert-Butyl-4-Hydroxytoluene (BHT): Application to Edible Fats and Oils BHT is a very effective antioxidant for many organic substances such as edible fats and oils. Its wide use either alone or in combination with other antioxidants has indicated a need for a specific and effective method for its quantitative determination to maintain effective control over processing operations and to ensure adherence to regulatory requirements. The method presented is based on separation of BHT from fat or oil by steam distillation and colorimetric determination with a dianisidine-nitrous acid reagent.The method is capable of determining 10 to 200 p.p.m. BHT in the presence of other allowable antioxidants.

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Report on Antioxidants in Oils, Fats, and Waxes

Cited by 2 publications

References 0 publications

Food

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Antioxidant Measurement, Determination of 2,6-Di-tert-butyl-4-hydroxytoluene (BHT): Application to Edible Fats and Oils

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