A simple headspace gas chromatography/mass spectrometry method for the quantitative determination of the release of the antioxidants butylated hydroxyanisole and butylated hydroxytoluene from chewing gum

Quantitative analysis of residual butylated hydroxytoluene and butylated hydroxyanisole in Salmo salar, milk, and butter by liquid chromatography-tandem mass spectrometry

Butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA) are two commonly used antioxidants with potential health risks associated with excessive intake from multiple sources. Several countries have implemented strict regulations to curb these risks. This study presents a simple LC-MS/MS method for estimating BHT and BHA levels in Salmo salar, butter, and milk. To mitigate any potential interference from the three complex matrices with the ionisation of the target analytes, the method utilised the standard addition approach. The mobile phase used to elute the analytes consisted of 0.1 % formic acid in a mixture of water and acetonitrile (25:75 v/v). Both antioxidants were detected in negative ionisation mode. BHT was identified through single-ion monitoring at a mass-to-charge ratio (m/z) of 219.4, while BHA was detected using multiple-reaction monitoring, with a transition from m/z 164.0 to 149.0. The environmental assessment of the applied procedures verified that the approach is eco-friendly.

Spectrofluorimetric determination of butylated hydroxytoluene and butylated hydroxyanisole in their combined formulation: application to butylated hydroxyanisole residual analysis in milk and butter

Butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA) are two antioxidants that have been extensively used in many applications. Both are well known for their debatable health risks due to their multiple intake sources. Therefore, conservative limits are set for them in different regulations adapted to the matrices in which they exist. Here we present a simple spectrofluorimetric method for the determination of BHT and BHA based on their native fluorescence and synchronous scanning mode. The type of solvent and the interval between emission and excitation wavelengths were carefully optimized. Under the optimized conditions, good linearities were obtained between the emission intensity and the corresponding concentrations of BHT and BHA over the range of 3-18 µg/mL and 0.1-7 µg/mL, respectively with a good correlation coefficient (r > 0.99). The limits of detection were 0.9 and 0.02 µg/mL, and the quantification limits were 3 and 0.05 µg/mL for BHT and BHA, respectively. The suggested procedure was validated according to ICH guidelines Q2 (R1). Furthermore, the method's greenness was assessed by three different methods, and it proved to be eco-reasonable. The method was successfully applied to the determination of BHT and BHA in pharmaceutical formulations. We also applied the suggested method for monitoring the residual BHA in conventional, powdered milk and butter, with good recovery in spiked samples.

Boric acid group-functional ruthenium complex as a novel fluorescence probe for robust detection of propyl gallate and tert-butyl hydroquinone by tuning the pH

This study reported a ruthenium complex-based fluorescence probe, achieving rapid and sequential detection of propyl gallate (PG) and tert-butyl hydroquinone (TBHQ) for the first time by tuning pH only. Under 480 nm excitation, probe exhibited intensive emission at 620 nm, which was selectively quenched by PG at pH 7.0 due to the covalent binding between the boric acid of probe and o-diphenol hydroxyl of PG. Then pH was tuned to 7.4, the emission was significantly quenched by TBHQ because of the π-π stacking between aromatic rings of probe and paraquinone of TBHQ. This probe realized specific and sensitive detection of PG and TBHQ with wide range and low detection limit (0.26 µM for PG and 0.66 µM for TBHQ). Furthermore, a portable visual test paper detection platform was built based on this probe for rapid and sensitive detection of antioxidants in food, which was of great significance for market regulation.

Selective Oxidative Methyl C-H Functionalization of Butylated Hydroxytoluene toward Arylimines/N-Heterocycles

A metal-free and selective oxidative methyl C-H functionalization of BHT with aniline compounds has been developed. This innovative method enables the facile and efficient synthesis of a diverse array of BHT-functionalized N-containing skeletons, including arylamines, benzoxazoles, benzothiazoles, benzimidazoles, quinazolines, and quinazolinones, all of which are challenging to access. The control experiment involving TEMP18O suggests that the radical adduct of TEMPO with the benzyl radical of BHT may serve as an intermediate.

A lab-made screen-printed sensing strip for sensitive and selective electrochemical detection of butylated hydroxyanisole

This study describes the fabrication of a lab-made screen-printed electrode (LabSPE) and its sensing ability for the detection of butylated hydroxyanisole (BHA) which is a synthetic antioxidant utilized widely in food industries. The lab-made screen-printed electrodes were printed on a polycarbonate substrate stepwise via a screen-printing technique using various inks suitable for electrode templates and then modified for the detection of BHA. As for the design of the sensor, firstly, graphitic carbon nitride (g-C₃N₄) was synthesized electrochemically through the one-pot synthesis method. After the synthesis of Fe₃O₄ nanoparticles (Fe₃O₄ NPs), the surface of SPE was modified with the dual composite consisting of g-C₃N₄ and Fe₃O₄ NPs. Lastly, platinum nanoparticles (Pt NPs) were deposited electrochemically on the modified electrode in 0.5 M HCl solution containing 2 mM H₂PtCl₆ at a constant potential of 0.25 V for 45 s. After optimization of varied parameters such as pH of the electrolyte solution, deposition time, and deposition potential, the current responses of the sensor (Pt/g-C₃N₄-Fe₃O₄/LabSPE) toward BHA displayed linearity in the wide concentration range of 0.25 μM to 90 μM with a low detection limit of 0.053 μM. The selectivity of Pt/g-C₃N₄-Fe₃O₄/SPE was tested successfully in the presence of other antioxidants (BHT, TBHQ, GA, and PG). Moreover, the applicability of the proposed sensor for practical tests was verified by the detection of BHA in commercial samples.

Ultrasensitive Electrochemical Detection of Butylated Hydroxy Anisole via Metalloporphyrin Covalent Organic Frameworks Possessing Variable Catalytic Active Sites

Three novel two-dimensional metalloporphyrin COFs (MPor-COF-366, M = Fe, Mn, Cu) were fabricated by changing the metal atoms in the center of the porphyrin framework. The physicochemical characteristics of MPor-COF-366 (M = Fe, Mn, Cu) composites were fully analyzed by diverse electron microscopy and spectroscopy. Under optimal conditions, experiments on determining butylated hydroxy anisole (BHA) at FePor-COF-366/GCE were conducted using differential pulse voltammetry (DPV). It is noted that the FePor-COF-366/GCE sensor showed excellent electrocatalytic performance in the electrochemical detection of BHA, compared with MnPor-COF-366/GCE and CuPor-COF-366/GCE. A linear relationship was obtained for 0.04-1000 μM concentration of BHA, with a low detection limit of 0.015 μM. Additionally, the designed sensor was successfully employed to detect BHA in practical samples, expanding the development of COF-based composites in electrochemical applications.

Detection of Synthetic Antioxidants: What Factors Affect the Efficiency in the Chromatographic Analysis and in the Electrochemical Analysis?

Antioxidants are food additives largely employed to inhibit oxidative reactions in foodstuffs rich in oils and fat lipids, extending the shelf life of foodstuffs and inhibiting alterations in color, flavor, smell, and loss of nutritional value. However, various research has demonstrated that the inadequate use of synthetic antioxidants results in environmental and health problems due to the fact that some of these compounds present toxicity, and their presence in the human body, in high concentrations, is related to the development of some cancer types and other diseases. Therefore, the development of analytical methods for identifying and quantifying synthetic antioxidants in foodstuffs is fundamental to quality control and in ensuring consumer food safety. This review describes the recent chromatographic and electrochemical techniques used in the detection of synthetic phenolic antioxidants in foodstuffs, highlighting the main characteristics, advantages and disadvantages of these methods, and specific typical features, which include extraction methods for sample preparation and materials used in the working electrode construction, considering chromatographic and voltammetric methods, since these specific features influence the efficiency in the analysis.

Trace analysis of multiple synthetic phenolic antioxidants in foods by liquid chromatography-tandem mass spectrometry with complementary use of electrospray ionization and atmospheric pressure chemical ionization

This study presented a universal LC-MS/MS method for trace analysis of multiple synthetic phenolic antioxidants (SPAs) in foods by complementary use of electrospray ionization (ESI) and atmospheric pressure chemical ionization (APCI). The analytes included not only the well-known BHT and BHA but also 18 high molecular weight SPAs. The method utilized APCI to achieve sensitive analysis of BHT, Irganox 1010, Irganox 330, and Irganox 3125 based on the finding that APCI significantly improved the sensitivity of these weakly acidic or slightly polar SPAs, and utilized ESI to obtain sensitive analysis of other SPAs. Additionally, the method avoided background contamination by using effective measures including installation of a trapping column in the LC system. Method performance assessment showed satisfactory sensitivity, linearity, accuracy, and precision for analysis of SPAs in vegetable oil, milk powder, and baby fruit puree. Method application revealed widespread contamination of foods with BHT, Irganox 1010, and Irganox 1076.

An electrochemical molecularly imprinted sensor based on chitosan capped with gold nanoparticles and its application for highly sensitive butylated hydroxyanisole analysis in foodstuff products

One of the most widely used synthetic antioxidants in food, butylated hydroxyanisole (BHA) has raised serious concerns due to its potential toxic effects on human health. Hence, elaboration of simple, effective and sensitive methods for BHA detection is pressing. In this regards, the present research work highlights a facile, simple, and fast synthesis approach for the development of an electrochemical sensor for the analysis of BHA in foodstuffs. In this study, the chitosan (CS) capped with gold nanoparticles (AuNPs) were self-assembled on a screen-printed carbon electrode (SPCE) and complete the elaboration of the molecularly imprinted polymer (MIP) sensor in the presence of BHA as templates. The electrochemical behaviour of the MIP sensor was investigated by using electrochemical impedance spectroscopy (EIS), differential pulse voltammetry (DPV), and cyclic voltammetry (CV). Similarly, the morphology of the electrodes surface of the different elaboration steps was characterized by scanning electron microscopy (SEM), Fourier transform infrared (FTIR) spectroscopy, and atomic force microscopy (AFM). In addition, the obtained results demonstrate satisfactory sensitivity and selectivity to BHA compared to interfering species, including ascorbic acid and citric acid. Under optimal experimental conditions, the MIP sensor exhibits responses proportional to concentrations over a range of 0.01-20 μg mL^-1, with a low detection limit (LOD) of 0.001 μg mL^-1 (signal-to-noise ratio S/N = 3). Besides, the reproducibility, stability, and repeatability of the MIP sensor were proven. Taking into account all these outcomes, the MIP sensor well demonstrates its ability towards the determination of BHA in food samples with a relative standard deviation (RSD ≤ 8%). Spectrophotometry was utilized as a validation method. Partial least squares (PLS) prediction models were constructed from the MIP sensor and spectrophotometer data with a regression coefficient (R = 0.99). According to the achieved outcomes, the MIP sensor could be a viable tool for food control.