Analytical study demonstrates spectrophotometric detection of BHA in edible fats and oils, indicating a reliable quantification method with high sensitivity.
A method is described for the analysis of 2‐ and 3‐tert‐butyl‐4‐hydroxyanisole (BHA) in edible fats and oils. The method is based on measurement of a specific color developed from the reaction of BHA with NN‐dimethyl‐p‐phenylenediamine in the presence of a mild oxidizing agent in alkaline solution. The purple‐violet color developed is extracted in carbon tetrachloride, and the absorbance is measured at 550 nm. The presence of other antioxidants also was examined, and the method was applied to various foodstuffs (e.g. olive oil, lard and butter). It gave satisfactory results. The detection limit was 0.4 ppm of BHA.
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Komaitis et al. (1985) studied this question.
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