Lethal effect of butylated hydroxyanisole as related to bacterial fatty acid composition.

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Lethal effect of butylated hydroxyanisole as related to bacterial fatty acid composition.

Bacillus cereus, Clostridium perfringens, Staphylococcus aureus, Pseudomonas fluorescens, Pseudomonas fragi, Escherichia coli, and Salmonella "anatum" were challenged with butylated hydroxyanisole (BHA). Susceptibility was measured as the concentration of BHA required to cause a 90% reduction in bacterial survivors. Staphylococcus aureus LP and P. fragi were two of the most resistant species ex...

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Gc Analysis of Changes in the Fatty Acid Composition of Sunflower and Olive Oils Heated with Quercetin, Caffeic Acid, Protocatechuic Acid, and Butylated Hydroxyanisole

The objective of this study was to determine the effect on fatty acid composition of heating olive and sunflower oils with selected natural and synthetic antioxidants. The antioxidants investigated were quercetin, caffeic acid, protocatechuic acid, and butylated hydroxyanisole (BHA), each at concentrations of 0.02, 0.04, and 0.06%. Oils with no added antioxidants were also heated. After heating...

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Hepatoprotective effect of food preservatives (butylated hydroxyanisole, butylated hydroxytoluene) on carbon tetrachloride-induced hepatotoxicity in rat

Carbon tetrachloride (CCl4), a hepatotoxic agent is widely used to study the toxic mechanisms in experimental animals. This study was carried out to establish the hepatoprotective measures of food preservative antioxidants butylated hydroxyanisole and butylated hydroxytolune (BHA, BHT) when mixed with food towards carbon tetrachloride (CCl4) intoxication (230 mg/ kg b wt/rat/day) in rat. Bioche...

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Endocrine disrupting effects of butylated hydroxyanisole (BHA - E320)

Butylated hydroxyanisole (BHA) is extensively used as antioxidant in foods, food packaging, cosmetics and pharmaceuticals. In the past years, it raised concerns regarding its possible endocrine disrupting effect. The existing in vitro studies indicate that BHA presents a weak estrogenic effect and also anti-androgenic properties while an in vivo study found it to have antiestrogenic properties....

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Scientific Opinion on the re-evaluation of butylated hydroxyanisole – BHA

The Panel on Food Additives and Nutrient Sources added to Food (ANS) delivers a scientific opinion re-evaluating the safety of butylated hydroxyanisole (BHA) (E 320). BHA is a synthetic antioxidant authorised as a food additive in the EU that was previously evaluated by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) several times, the latest in 1989 and the EU Scientific Committee...

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ژورنال

عنوان ژورنال: Applied and Environmental Microbiology

سال: 1986

ISSN: 0099-2240,1098-5336

DOI: 10.1128/aem.52.1.214-216.1986