In this study, effects of thyme/cumin essential oils (EO) and butylated hydroxyl anisole (BHA)/butylated hydroxyl toluene (BHT) on physicochemical properties and storage stability of chicken patties were compared in different storage periods (0, 3, 7, 14, 21, and 28 d). It was found that there were significant (P < 0.05) differences between physicochemical properties of patty samples treated wi...

The study aimed to examine and compare the influence of adding synthetic antioxidant butylated hydroxyanisole (BHA), with two herbal medical plants (Oregano germander) on broiler gut microflora, its immunity. One hundred forty broilers were raised for three weeks distributed into five treatment groups. prepared dietary treatments included (w/w):1). Control (without supplement) 2). Germander (GE...

The objective of this study was to measure the antioxidant activity of peach skin and test the antioxidant effect of peach skin powder on cooked ground turkey meat during 12 d of refrigerated storage. Antioxidant activity of 3 cultivars of peaches grown in South Carolina was first evaluated by 3 antioxidant assays. The peach variety O'Henry showed the greatest antioxidant effect and therefore w...

When vitamin D2 was saponified with addition of BHT in an alkaline solution, the low recoveries were observed. These were confirmed to be due to the oxidation of vitamin D2 by 2, 6-di-tert-butyl-4-methyl-4-hydroperoxy-2, 5 -cyclohexadiene-1-one formed from BHT during alkali saponification. The de composition of vitamin D2 was protected by the addition of sufficient quantities of sodium ascorbat...

The antioxidant food additives 2(3)-tert-butyl-4-hydroxyanisole (BHA), 2,6-di(tert-butyl)-p-cresol (BHT) and the methyl and propyl esters of gallic acid inhibited Trypanosoma cruzi culture growth and oxygen consumption. The I50 values for growth and oxygen uptake with BHA were 0.284 and 0.400 and for BHT 0.083 and 0.235 mM, respectively. Moreover, BHA inhibited the respiration of several tumor ...