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New test for antioxidants in fats and oils



New test for antioxidants in fats and oils



Ohio Report on Research and Development in Agriculture, Home Economics, and Natural Resources 68(6): 85-87



A rapid and simple method of estimating the concentrations of the 3 most commonly used antioxidants, BHA (butylated hydroxyanisole), BHT (butylated hydroxytoluene) and TBHQ (tertiarybutylhydroquinone) in food products is described. It can be used to estimate accurately concentrations as low as 10 x 10-6 in 1 h. The method uses gas chromatography and does not require extraction of antioxidants or derivatization of antioxidants for accurate analysis.

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Accession: 001226890

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