Scientific Opinion on the re‐evaluation of butylated hydroxytoluene BHT (E 321) as a food additive

Oral nicotine pouches with an aftertaste? Part 1: screening and initial toxicological assessment of flavorings and other ingredients

Nicotine pouches are oral products that deliver nicotine without containing tobacco. Previous studies mainly focused on the determination of known tobacco toxicants, while yet no untargeted analysis has been published on unknown constituents, possibly contributing to toxicity. Furthermore, additives might enhance product attractiveness. We therefore performed an aroma screening with 48 different nicotine-containing and two nicotine-free pouches using gas chromatography coupled to mass spectrometry, following acidic and basic liquid-liquid extraction. For toxicological assessment of identified substances, European and international classifications for chemical and food safety were consulted. Further, ingredients listed on product packages were counted and grouped by function. Most abundant ingredients comprised sweeteners, aroma substances, humectants, fillers, and acidity regulators. 186 substances were identified. For some substances, acceptable daily intake limits set by European Food Safety Agency (EFSA) and Joint FAO/WHO Expert Committee on Food Additives are likely exceeded by moderate pouch consumption. Eight hazardous substances are classified according to the European CLP regulation. Thirteen substances were not authorized as food flavorings by EFSA, among them impurities such as myosmine and ledol. Three substances were classified by International Agency for Research on Cancer as possibly carcinogenic to humans. The two nicotine-free pouches contain pharmacologically active ingredients such as ashwagandha extract and caffeine. The presence of potentially harmful substances may point to the need for regulation of additives in nicotine-containing and nicotine-free pouches that could be based on provisions for food additives. For sure, additives may not pretend positive health effects in case the product is used.

Synthetic Phenolic Antioxidants and Their Metabolites in Follicular Fluid and Association with Diminished Ovarian Reserve: A Case-Control Study

BACKGROUND

Diminished/decreased ovarian reserve (DOR) is a disorder of ovarian function, which severely affects women's reproductive health. Accumulating evidence has found that adverse environmental factors can affect ovarian function. However, whether synthetic phenolic antioxidants (SPAs) exposure is associated with DOR is still unknown.

OBJECTIVES

We explored whether concentrations of SPAs and their metabolites are associated with DOR.

METHODS

A case-control study was conducted from January 2019 to January 2020 in China. One hundred eighty-one women 20-44 years of age, with (case group, n=63) and without DOR (control group, n=118) were included in our study. The follicular fluid concentrations of typical SPAs and their metabolites were measured, including butylated hydroxyanisole (BHA), tert-butylhydroquinone (TBHQ), butylated hydroxytoluene (BHT), and five BHT metabolites [3,5-di-tert-butyl-4-hydroxy-benzylalcohol (BHT-OH), 3,5-di-tert-butyl-4-hydroxybenzaldehyde (BHT-CHO), 3,5-di-tert-butyl-4-hydroxybenzoic acid (BHT-COOH), 2,6-di-tert-butyl-1,4-benzoquinone (BHT-Q), and 2,6-di-tert-butyl-4-hydroxy-4-methylcyclohexa-2,5-dien-1-one (BHT-quinol)]. Information about serum basal concentrations of follicle-stimulating hormone (FSH), luteinizing hormone (LH), estradiol (E2), and anti-Müllerian hormone (AMH) and the basal antral follicle count (AFC) was collected.

RESULTS

The measured frequencies of BHA, TBHQ, BHT, BHT-OH, BHT-CHO, BHT-COOH, BHT-Q, and BHT-quinol in follicular fluid were 1.7%, 2.2%, 40.3%, 46.4%, 57.5%, 100%, 64.6%, and 49.2%, respectively. The concentrations of BHT-CHO (0.49 ng/mL vs. 0.12 ng/mL, p=0.041), BHT-COOH (0.45 ng/mL vs. 0.28 ng/mL, p<0.001), BHT-Q (0.70 ng/mL vs. 0.13 ng/mL, p<0.001), and the sum of five BHT metabolites (Σ5metabolites; 1.79 ng/mL vs. 1.0 ng/mL, p<0.001) in the case group were significantly higher than those in the control group. The risk of DOR was further analyzed according to the tertiles of chemical concentration. Compared with the low levels of BHT metabolites, the adjusted odds ratios (ORs) for DOR were significantly increased in the high levels of BHT-CHO [OR=3.19, 95% confidence interval (CI): 1.22, 8.31, p=0.018], BHT-COOH [OR=4.73 (95% CI: 1.63, 13.71), p=0.004], and BHT-Q [OR=4.48 (95% CI: 1.69, 11.86), p=0.003] after adjusting for age, body mass index, education, infertility type, triglycerides, and total cholesterol. Moreover, compared with the low level of Σ5metabolites, increased adjusted ORs for DOR were found both in the middle level [OR=4.11 (95% CI: 1.44, 11.75), p=0.008] and high level [OR=5.51 (95% CI: 1.81, 16.77), p=0.003], showing an obvious dose-response relationship (pTrend=0.003).

CONCLUSION

In this study, we report the measured frequency and concentrations of BHA, TBHQ, BHT, and their metabolites in follicular fluid. Moreover, we found the concentrations of BHT metabolites, especially BHT-CHO, BHT-COOH, and BHT-Q, are positively associated with the increased risk of DOR. https://doi.org/10.1289/EHP11309.

Prevalence of Novel and Traditional Synthetic Phenolic Antioxidants in Baby Food from China: A Dominant Pathway for Infant Exposure

Synthetic phenolic antioxidants (SPAs) are a group of ubiquitous contaminants with multiple toxicities. However, current knowledge on the occurrence of SPAs in baby food and associated infant exposure is lacking. Herein, we analyzed three categories of baby food from China: infant formula, cereal, and puree, for a broad suite of 11 traditional and 19 novel SPAs. In addition to 11 traditional SPAs, up to 13 novel SPAs were detected in the baby food samples. The median concentrations of novel SPAs for infant formula, cereal, and puree were 604, 218, and 24.1 ng/g, respectively, surpassing those of traditional SPAs (53.4, 62.1, and 10.0 ng/g). The prevalent SPAs in the samples were butylated hydroxytoluene, 2,4-di-tert-butylphenol, pentaerythritol tetrakis[3-(3,5-di-tert-butyl-4-hydroxyphenyl)propionate] (AO 1010), and octadecyl 3-(3,5-di-tert-butyl-4-hydroxyphenyl) propionate (AO 1076). Source analysis indicated that the prevalence of these four SPAs in baby food was associated with contamination of packaging materials, mechanical processing, or raw ingredients. Migration experiments demonstrated that contamination of plastic packaging constituted an important source. Exposure assessment suggested that there may be no appreciable health risk posed by the SPAs in baby food. Even so, baby food consumption was still a dominant pathway for infant exposure to SPAs, with a higher contribution than breast milk consumption, dust ingestion, dermal dust absorption, and air inhalation, which requires special attention.

Fish By-Product Valorization as Source of Bioactive Compounds for Food Enrichment: Characterization, Suitability and Shelf Life

Fish processing generates many by-products, which are mainly destined for aquaculture feed. However, these by-products have interesting nutritional properties and could still be used for human consumption, thus promoting circular economy. Therefore, this study focused on evaluating the shelf life of mechanically deboned and dried meat (MDDM) of sea bass based on the lipid oxidation criterion (TBARS). The effect of a tocopherol-based antioxidant was also evaluated, and changes in the fatty acid profile were studied. For that, samples with and without antioxidant were stored at three temperatures (37, 55, and 65 °C) for 50 days. This allowed its modelling according to the Arrhenius model. The results showed a shelf life for MDDM of 220 days at 20 °C without the addition of antioxidant. When antioxidant was added, a high protective effect against oxidation and preservation of unsaturated fatty acids was perceived, avoiding nutritional losses and negative sensory effects, reducing EPA and DHA losses by 75% and 72%, respectively. In conclusion, the stability of MDDM from sea bass was demonstrated, making possible its incorporation into other food matrices.

Plant Antioxidants in Dry Fermented Meat Products with a Healthier Lipid Profile

Consumers' perception of meat products has changed in recent years, which has led to an increased interest in healthier meat products. In response to this demand, academia and industry have made efforts to reformulate meat products, especially dry fermented meat products, which are known for their high fat contents, mainly saturated fat. The use of plant or marine oils stabilized in emulsion gels (EGs) or oil-bulking agents (OBAs) as animal fat replacers has been one of the most advantageous strategies to reformulate dry fermented meat products with a healthier lipid content (quality and quantity), but an increase in their polyunsaturated fatty acid content can trigger a significant increase in lipid oxidation, negatively affecting sensory and nutritional quality. The use of antioxidants is the main strategy to delay this deteriorative reaction, but the controversy around the safety and toxicity of synthetic antioxidants has driven consumers and industry toward the use of plant antioxidants, such as phenolic compounds, carotenoids, and some vitamins and minerals. This review provides information about the use of plant antioxidants to control lipid oxidation of dry fermented meat products with healthier lipids.

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.

Hypersensitivity Reactions to Food Additives-Preservatives, Antioxidants, Flavor Enhancers

There have been reports of food hypersensitivity reactions to food additives (HFA) for many years. The mechanisms of HFA and their frequency are difficult to precisely define, as most of the data come from outdated studies with poor methodology. In 2020, the European Food Safety Authority completed a review of additives, examining their influence on the occurrence of HFA, but did not include all of them. The aim of this review is to systematise knowledge about selected groups of food additives (FAs) and the HFA induced by them. We also briefly discuss the issues of diagnosis and therapy in this disease. FAs are commonly used in prosscessed foods, but HFA appears to be a rare phenomenon. Identification of the FA responsible for hypersensitivity and its treatment is difficult. Diagnosis is a challenge for the clinician and for the patient. A food diary is a helpful diagnostic tool. It allows diet therapy to be monitored based on the partial or complete elimination of products containing a harmful additive. An elimination diet must not be deficient, and symptomatic pharmacotherapy may be necessary if its application is ineffective. Taking all this into account, we conclude that it is necessary to conduct randomised multicentre studies based on the double-blind placebo control protocol in this field.

Alcohol Pretreatment to Eliminate the Interference of Micro Additive Particles in the Identification of Microplastics Using Raman Spectroscopy

Raman spectroscopy is an indispensable tool in the analysis of microplastics smaller than 20 μm. However, due to its limitation, Raman spectroscopy may be incapable of effectively distinguishing microplastics from micro additive particles. To validate this hypothesis, we characterized and compared the Raman spectra of six typical slip additives with polyethylene and found that their hit quality index values (0.93-0.96) are much higher than the accepted threshold value (0.70) used to identify microplastics. To prevent this interference, a new protocol involving an alcohol treatment step was introduced to successfully eliminate additive particles and accurately identify microplastics. Tests using the new protocol showed that three typical plastic products (polyethylene pellets, polyethylene bottle caps, and polypropylene food containers) can simultaneously release microplastic-like additive particles and microplastics regardless of the plastic type, daily-use scenario, or service duration. Micro additive particles can also adsorb onto and modify the surfaces of microplastics in a manner that may potentially increase their health risks. This study not only reveals the hidden problem associated with the substantial interference of additive particles in microplastic detection but also provides a cost-effective method to eliminate this interference and a rigorous basis to quantify the risks associated with microplastic exposure.

Effect of Natural Antioxidants from Fruit Leaves on the Oxidative Stability of Soybean Oil during Accelerated Storage

Plant by-products are safe, sustainable, and abundant natural antioxidant sources. Here we investigated the antioxidant activity of a mixture of lyophilized pomegranate, guava, and grape (PGG) leaves water extract (1:1:1) and examined its ability to retard the rancidity of soybean oil during accelerated storage at 65 °C for 30 days. To achieve this, we evaluated the oxidative stability of soybean oil enriched with PGG extract at 200, 400, and 800 ppm. We also compared the effect of PGG extract with butylated hydroxytoluene (BHT) (400/100 ppm) with that of only BHT (200 ppm). We observed that 8.19 and 1.78 µg/mL of the extract could scavenge 50% of DPPH• and ABTS•, respectively, indicating its enhanced antioxidant activity. Enriching soyabean oil with the extract at 800 ppm improved its oxidative stability by reducing the acid value to 1.71 mg/g and the total oxidation to 99.87 compared to 2.27 mg/g and 150.32 in the raw oil, respectively. Moreover, PGG-800 ppm inhibited oxidation by 46.07%. Similarly, PGG-400 ppm reinforced BHT (100 ppm) to provide oxidative stability as BHT (p > 0.05), with TOTOX values of 87.93 and 79.23, respectively. PGG-800 ppm and PGG/BHT mix potently inhibited the transformation of polyunsaturated fatty acids into saturated ones. Therefore, the PGG extract might be an efficient substitute for BHT (partially or totally) during industrial processes.

Safety and efficacy of a feed additive consisting of butylated hydroxytoluene (BHT) for all animal species (Lanxess Deutschland GmbH)

Following a request from the European Commission, the Panel on Additives and Products or Substances used in Animal Feed (FEEDAP) was asked to deliver a scientific opinion on the safety and efficacy of butylated hydroxytoluene (BHT) as a feed additive for all animal species. The additive BHT is considered safe for chickens for fattening and weaned piglets at the maximum proposed concentration of 150 mg/kg complete feed. This conclusion is extended to chickens reared for laying and extrapolated to pigs for fattening. In the absence of data, no conclusion on the safety for the other target species could be drawn. The exposure of the consumer to BHT from tissues and products of animals fed the additive ranged from 1% to 3% of the acceptable daily intake (ADI). The FEEDAP Panel concluded that the use of BHT as a feed additive at the proposed conditions of use is of no concern for the safety of the consumers. Exposure of the user to BHT via inhalation is likely; however, the Panel is not in the position to conclude on the potential inhalation toxicity of the additive. BHT is a skin and eye irritant, no conclusions can be drawn on the potential of the additive to be a skin sensitiser. In the absence of data, the FEEDAP Panel cannot conclude on the safety of BHT for the environment. The additive BHT is considered an efficacious antioxidant in feedingstuffs for all animal species.

Safety and efficacy of a feed additive consisting of butylated hydroxytoluene (BHT) for all animal species (Katyon Technologies Limited)

Following a request from the European Commission, the Panel on Additives and Products or Substances used in Animal Feed (FEEDAP) was asked to deliver a scientific opinion on the safety and efficacy of butylated hydroxytoluene (BHT) as a feed additive for all animal species. The additive BHT is considered safe for chickens for fattening and weaned piglets at the maximum proposed concentration of 150 mg/kg complete feed. This conclusion is extended to chickens reared for laying and extrapolated to pigs for fattening. In the absence of data, no conclusion on the safety for the other target species could be drawn. The exposure of the consumer to BHT from tissues and products of animals fed the additive ranged from 1% to 3% of the acceptable daily intake (ADI). The FEEDAP Panel concluded that the use of BHT as a feed additive at the proposed conditions of use is of no concern for the safety of the consumers. Exposure of the user to BHT via inhalation is likely; however, the Panel is not in the position to conclude on the potential inhalation toxicity of the additive. BHT is a skin and eye irritant, no conclusions can be drawn on the potential of the additive to be a skin sensitiser. In the absence of data, the FEEDAP Panel cannot conclude on the safety of BHT for the environment. The additive BHT is considered an efficacious antioxidant in feedingstuffs for all animal species.

Poloxamer 188 as surfactant in biological formulations - An alternative for polysorbate 20/80?

Surfactants are used to stabilize biologics. Particularly, polysorbates (Tween® 20 and Tween® 80) dominate the group of surfactants in protein and especially antibody drug products. Since decades drug developers rely on the ethoxylated sorbitan fatty acid ester mixtures to stabilize sensitive molecules such as proteins. Reasons are (i) excellent stabilizing properties, and (ii) well recognized safety and tolerability profile of these polysorbates in humans, especially for parenteral applications. However, over the past decade concerns regarding the stability of these two polysorbates were raised. The search of alternatives with preferably less reservations concerning degradation and product quality reducing issues leads, among others, to poloxamer 188 (e.g. Kolliphor® P188), a nonionic triblock-copolymer surfactant. This review sums up our current knowledge related to the characterization and physico-chemical properties of poloxamer 188, its analytics and stability properties for biological formulations. Furthermore, the advantages and disadvantages as a suitable polysorbate-alternative for the stabilization of biologics are discussed.

Physicochemical, Oxidative Stability and Sensory Properties of Frankfurter-Type Sausage as Influenced by the Addition of Carrot (Daucus carota) Paste

This study examined the addition of carrot paste (CP) at levels of 3%, 5%, and 10% as a potential antioxidant in frankfurter-type sausages, denoted as F1, F2, and F3. F0, was a control sample with no addition of CP. All formulated samples were stored for 14 days during which their physicochemical, oxidative stability, and sensory properties were evaluated. Results showed that the pH of frankfurter-type sausages was not affected by the addition of CP, however, higher pH values were observed in CP-enriched samples on the first day of production and subsequent storage days. Cooking loss (CL) in frankfurter-type sausages was in the range of 2.20% to 2.87%, with the CP-enriched samples having a lower CL percentage, particularly F3 samples, compared to the control. Protein and fat content were lower in CP-enriched samples, but ash content increased. CP-enriched frankfurter-type sausages recorded significantly higher polyphenol contents compared to the control. Total polyphenol content in CP-enriched samples F1, F2, and F3 was higher throughout storage compared to the control. Lower peroxide values were also recorded in CP-enriched samples F1 (2.5 meq/kg), F2 (2.4 meq/kg), and F3 (2.2 meq/kg) compared to the control (2.9 meq/kg), demonstrating greater 2,2-Diphenyl-1-picrylhydrazyl (DPPH) antioxidant activity than the control samples. Formulations treated with 10% CP gained significantly higher scores for color, texture, and overall acceptability. Principal component analysis showed that higher inclusion levels of CP in formulation improved the sensory quality and oxidative stability. In conclusion, CP could be used to enhance the oxidative stability of frankfurter-type sausage without negatively influencing the sensory quality.

An in silico approach to study the interaction of BHA with selected steroid hormone receptors and investigating it's agonistic and antagonistic properties

Antioxidant food additives were routinely used for increasing the keeping quality of packaged food items. Butylated Hydroxyanisole (BHA) is one of the most widely used synthetic phenolic antioxidants of such kind. Although quantity of antioxidants in packaged eatables and admissible daily intake (ADI) per person per day are limited by laws, the urbanisation and changes in lifestyle has cross these limits. Although studies on BHA has been carried out, there exists a great deal of uncertainty about the exact molecular mechanism of interaction of BHA with various receptors in the body. Since earlier reports suggested BHA plausibly interferes with reproductive system development, we opted docking of critical receptors of endogenous hormones controlling growth and development of reproductive system with BHA. Nuclear receptors of estrogen (ER), androgen (AR) and progesterone (PR) were selected for this purpose. This manuscript describes the comparison of binding pattern of BHA towards AR, ER and PR along with their agonists and antagonist. Lamarckian Genetic Algorithm of AutoDock 4.0 was used for analysing the mode of binding of ligands with the receptors. It is evident form the docking studies that, BHA exhibited similar binding pattern` with antagonists of AR and agonists of ER. But the interaction of BHA with PR was not compatible with either agonists or antagonists. The docking patterns produced could reliably demonstrate the interactions of BHA with selected receptors and also predict its possible agonistic and antagonistic action.

Antioxidant and Photoprotective Metabolites of Bunodophoron melanocarpum, A Lichen from the Andean Páramo

Background: Oxidative stress caused by exposure to ultraviolet radiation has been associated with dermal problems, including skin cancer. In this study, we determined the photoprotective and antioxidant activity of isolated metabolites from the lichen Bunodophoron melanocarpum (Sphaerophoraceae) to find new sunscreens prototypes. Methods: The constituents of B. melanocarpum were isolated by phytochemical methods and their structures were determined by spectroscopy (IR, 1D and 2D NMR). Antioxidant activity was measured by scavenging DPPH free radicals (EC50), ferric reducing power (FRP), and inhibition of lipid peroxidation (% ILP). The photoprotective capacity against ultraviolet(UVA and UVB) radiations was determined in vitro by calculating their sun protection factor(SPF), critical wavelength and UVA ratio and these values were compared against commercial sunscreens. The lipophilicity and possible skin penetration to the lipid-rich stratum corneum of the isolates, was determined by calculating their octanol/water partition coefficients (Log P) and Gibbs free energy of transfer (ΔtG0 ). Results: Sphaerophorin (1), everninic acid (2), sphaerophorol carboxylic acid (3) and friedelin(4) were isolated from B. melanocarpum. Orsellinic acid-type compounds 1 and 3 are dual agents with antioxidant capacity as free radical scavengers (EC50= 0.0857 and 0.1828 mol compound /mol DPPH•, respectively) and photoprotective properties particularly against UVB radiation(SPF 25.78 ± 0.53 and 22.00 ± 1.03, respectively). In addition, they had lipophilicity (Log P 7.07 ±0.64 and 4.03 ± 0.32, respectively) and ΔtG0 (-40.32 ± 3.67 and -22.97 ± 1.82 kJmol-1, respectively)suitable to act on the skin. Conclusion: Sphaerophorin (1) and sphaerophorol carboxylic acid (3) are dual agents with antioxidant and UVB photoprotective properties and are also lipophilic substances that spontaneously would diffuse across the skin.

An Overview of Natural Extracts with Antioxidant Activity for the Improvement of the Oxidative Stability and Shelf Life of Edible Oils

Many plant materials, such as fruits and vegetables as well as herbs and spices, represent valuable sources of antioxidants. In recent years, wastes from agriculture and food industrial processes have been shown to be interesting sources for bioactive compound recovery, strongly contributing to the circular economy. Nowadays, because of their possible adverse effects on human health, there is a tendency to replace synthetic antioxidants with natural compounds. This review attempts to critically summarize the current evidence on plant bioactives, extracted from food or waste, added to unsaturated vegetable oils, in order to obtain high added-value products and to ameliorate their oxidative stability and shelf life. The goal of this review is to demonstrate the current status of the research on edible oils added with natural plant bioactives, highlighting new approaches in the field of health-promoting foods.

Pomegranate Peel as Suitable Source of High-Added Value Bioactives: Tailored Functionalized Meat Products

In the last few years, the consumer's concern with the relationship between health and diet has led to the search of foods with functional properties beyond the nutritional. In this framework, the consumption of pomegranate has increased due to their sensorial attributes and remarkable amounts of bioactive compounds, which generate, at the same time, huge amounts of by-products. A search in the Scopus database for the last 10 years has revealed the rising interest in pomegranate peel (PP), the main residue from this fruit. The meat industry is a food sector that has had to search for new alternatives to substitute the use of synthetic preservatives by new natural additives, to extend the self-life and keep the quality attributes of their processed products. This review sets out the main bioactivities of PP extracts, and their incorporation in meat products is elaborated. PP is a good source of bioactive compounds, including phenolic acids, flavonoids and hydrolyzable tannins, which have beneficial health effects. It can be concluded that the reformulation of meat products with PP extracts is a suitable strategy for enhancing their technological characteristics, in addition to conferring functional properties that make them healthier and potentially more acceptable for the consumer.

Improvement of carotenoid extraction from a recently isolated, robust microalga, Tetraselmis sp. CTP4 (chlorophyta)

In recent years, there has been increasing consumer interest in carotenoids, particularly of marine sustainable origin with applications in the food, cosmeceutical, nutritional supplement and pharmaceutical industries. For instance, microalgae belonging to the genus Tetraselmis are known for their biotechnologically relevant carotenoid profile. The recently isolated marine microalgal strain Tetraselmis sp. CTP4 is a fast-growing, robust industrial strain, which has successfully been produced in 100-m³ photobioreactors. However, there are no reports on total carotenoid contents from this strain belonging to T. striata/convolutae clade. Although there are several reports on extraction methods targeting chlorophytes, extraction depends on the strength of cell coverings, solvent polarity and the nature of the targeted carotenoids. Therefore, this article evaluates different extraction methods targeting Tetraselmis sp. CTP4, a strain known to contain a mechanically resistant theca. Here, we propose a factorial experimental design to compare extraction of total carotenoids from wet and freeze-dried microalgal biomass using four different solvents (acetone, ethanol, methanol or tetrahydrofuran) in combination with two types of mechanical cell disruption (glass beads or dispersion). The extraction efficiency of the methods was assessed by pigment contents and profiles present in the extracts. Extraction of wet biomass by means of glass bead-assisted cell disruption using tetrahydrofuran yielded the highest amounts of lutein and β-carotene (622 ± 40 and 618 ± 32 µg g^-1 DW, respectively). Although acetone was slightly less efficient than tetrahydrofuran, it is preferable due to its lower costs and toxicity.

How Fermentation Affects the Antioxidant Properties of Cereals and Legumes

The major role of antioxidant compounds in preserving food shelf life, as well as providing health promoting benefits, combined with the increasing concern towards synthetic antioxidants, has led the scientific community to focus on natural antioxidants present in food matrices or resulting from microbial metabolism during fermentation. This review aims at providing a comprehensive overview of the effect of fermentation on the antioxidant compounds of vegetables, with emphasis on cereals- and legumes- derived foods. Polyphenols are the main natural antioxidants in food. However, they are often bound to cell wall, glycosylated, or in polymeric forms, which affect their bioaccessibility, yet several metabolic activities are involved in their release or conversion in more active forms. In some cases, the antioxidant properties in vitro, were also confirmed during in vivo studies. Similarly, bioactive peptides resulted from bacterial and fungal proteolysis, were also found to have ex vivo protective effect against oxidation. Fermentation also influenced the bioaccessibility of other compounds, such as vitamins and exopolysaccharides, enabling a further improvement of antioxidant activity in vitro and in vivo. The ability of fermentation to improve food antioxidant properties strictly relies on the metabolic activities of the starter used, and to further demonstrate its potential, more in vivo studies should be carried out.

Quantitative identification of and exposure to synthetic phenolic antioxidants, including butylated hydroxytoluene, in urine

Synthetic phenolic antioxidants (SPAs) such as 2,6-di-tert-butyl-4-hydroxytoluene (butylated hydroxytoluene, BHT), are used in a wide variety of consumer products, including certain foodstuffs (e.g. fats and oils) and cosmetics. Although BHT is considered generally safe as a food preservative when used at approved concentrations, there is debate whether BHT exposure is linked to cancer, asthma, and behavioral issues in children. Little is known with regard to human exposure to SPAs and the methods to measure these chemicals in urine. In this study, six SPAs and the metabolites were analyzed in 145 urine samples collected from four Asian countries (China, India, Japan, and Saudi Arabia) and the United States. BHT was found in 88% of the urine samples at median and maximum concentrations of 1.26 and 15 ng/mL, respectively. BHT metabolites and butylated hydroxyanisole (BHA) were found in 39% to 89% of the urine samples at a concentration range of Collapse

Key Words

• BHT
• Biomarker
• Biomonitoring
• Exposure
• Synthetic phenolic antioxidant
• Urine

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MESH Headings

• Adult
• Antioxidants/analysis
• Butylated Hydroxytoluene/analysis
• Child
• Environmental Exposure/analysis
• Humans
• Phenols/urine

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Grants

• U2C ES026542 NIEHS NIH HHS

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Affiliation(s)

Wei Wang Wadsworth Center, New York State Department of Health, and Department of Environmental Health Sciences, School of Public Health, State University of New York at Albany, Empire State Plaza, P.O. Box 509, Albany, NY 12201-0509, United States

Kurunthachalam Kannan Wadsworth Center, New York State Department of Health, and Department of Environmental Health Sciences, School of Public Health, State University of New York at Albany, Empire State Plaza, P.O. Box 509, Albany, NY 12201-0509, United States; Biochemistry Department, Faculty of Science, and Experimental Biochemistry Unit, King Fahd Medical Research Center, King Abdulaziz University, Jeddah, Saudi Arabia.

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Calibration of Squalene, p-Cymene, and Sunflower Oil as Standard Oxidizable Substrates for Quantitative Antioxidant Testing

The autoxidation kinetics of stripped sunflower oil (SSO), squalene (SQ), and p-cymene ( p-C) initiated by 2,2'-azobis(isobutyronitrile) at 303 K were investigated under controlled conditions by differential oximetry in order to build reference model systems that are representative of the natural variability of oxidizable materials, for quantitative antioxidant testing. Rate constants for oxidative chain propagation ( k_p) and chain termination (2 k_t) and the oxidizability ( k_p/√2 k_t) were measured using 2,6-di- tert-butyl-4-methoxyphenol, 2,2,5,7,8-pentamethyl-6-chromanol, BHT, and 4-methoxyphenol as reference antioxidants. Measured values of k_p (M^-1 s^-1)/2 k_t (M^-1 s^-1)/oxidizability (M^-1/2 s^-1/2) at 303 K in chlorobenzene were 66.9/3.45 × 10⁶/3.6 × 10^-2, 68.0/7.40 × 10⁶/2.5 × 10^-2, and 0.83/2.87 × 10⁶/4.9 × 10^-4, respectively, for SSO, SQ, and p-C. Quercetin, magnolol, caffeic acid phenethyl ester, and 2,4,6-trimethylphenol were investigated to validate calibrations. The distinctive usefulness of the three substrates in testing antioxidants is discussed.

Determination the set-off migration of ink in cardboard-cups used in coffee vending machines

The set-off migration from printing inks can cause alterations in the safety and acceptability of food. Therefore, its control in the food industry is of special importance. The aim of this study was the determination of the migration of compounds coming from different types of cardboard-cups used in coffee vending machines. The volatile compounds present in cardboard-cups were studied and specific migration studies were carried out by solid phase microextraction with headspace coupled to gas chromatography (HS-SPME-GC-MS). The migration of compounds from the cardboard-cups manufacturing material, plastic coating (LDPE) and printing inks were identified and quantified. Those migrants listed in the Regulation No. 10/2011 presented values lower than the specific migration limit (SML), although a series of non-listed and non-authorized compounds were identified. From the results obtained the risk assessment of the vending cups from two different companies has been done.

Effects of dietary astaxanthin supplementation on the oxidative stability of meat from suckling lambs fed a commercial milk-replacer containing butylated hydroxytoluene

Meat colour and lipid oxidative stability can be improved by adding antioxidants to animal diet. This study investigated the effects of the addition of astaxanthin to a butylated hydroxytoluene (BHT)-containing commercial milk-replacer, at a rate of 25 mg of astaxanthin/kg of milk-replacer powder, on suckling lamb meat quality. Twenty newborn (2 day old) lambs allocated to individual pens were artificially reared for 22 days. Ten lambs (Control) were fed a commercial milk-replacer and the other ten (Astaxanthin) received the same milk-replacer but included astaxanthin. After the feeding trial, meat and fat colour, astaxanthin and BHT levels in meat, oxidative stability in refrigerated and frozen raw meat and refrigerated cooked meat, and meat volatiles in cooked meat were determined. Astaxanthin in artificially reared suckling lambs at the levels used reduced the accumulation of BHT in the meat, slightly affected meat colour, by reducing meat lightness and increasing meat and fat redness, and increased the lipid stability of frozen meat.

Phytochemical profile, anti-oxidant, anti-inflammatory, and anti-proliferative activities of Pogostemon deccanensis essential oils

Essential oils (EOs) obtained from aerial parts of Pogostemon deccanensis were analyzed for GC-MS profiling, and evaluated for antioxidant, anti-inflammatory, and anti-proliferative activities. GC-MS analysis revealed a total of 47 constituents, establishing the EOs rich in sesquiterpene with > 20 sesquiterpenes constituting around 77% of the total EO yield. Major constituents included Curzerene (Benzofuran, 6-ethenyl-4,5,6,7-tetrahydro-3,6-dimethyl-5-isopropenyl-, trans-) (26.39%) and epi-Cadinol (22.68%), Ethanone, 1-(2,4,6-trihydroxyphenyl) (6.83%, Acetophenones), and Boldenone (3.47%, anabolic steroid). EOs found to be rich in phytochemicals attributed for antioxidant potentials of aromatic/medicinal plants, viz., flavonoids (2.71 µg quercetin equivalents g^-1 EO), total phenols (3.94 µg gallic acid equivalents (GAE) g^-1 EO), carotenoids (14.3 µg β-carotene equivalents g^-1 EO), and ascorbic acid (2.21 µg ascorbic acid equivalents g^-1 EO). P. deccanensis EOs exhibited striking antioxidant activities assessed by wide range of assays including ferric reducing antioxidant potential (FRAP, 255.3 GAE at 2 µg mL^-1 EO), total antioxidant activity (TAA, 264.3 GAE at 2 µg ml^-1) of EO, DPPH (65% inhibition at 2 µg mL^-1), and OH (58% inhibition at 2 µg mL^-1) scavenging. Interestingly, EOs showed considerably higher anti-lipid peroxidation activity than the standard antioxidant molecule ascorbic acid, with 50% protection by 1.29 µg mL^-1 EO against 20.0 µg mL^-1 standard. EOs showed strong anti-inflammatory activity with 50% inhibition at 1.95 µg mL^-1 EO. The anti-proliferative activity of EOs was tested against mouse cancer cell line and the EOs proved a potent anti-proliferative agent with only 2.1% cell survival at 2 µg mL^-1 EO, whereas the EOs were largely non-toxic-to-normal (non-cancerous) cells with approximately 80% cell survival at the 2 µg mL^-1 EOs. This being the first attempt of phytochemical profiling and wide array of biological activities of P. deccanensis EOs holds significance as the striking activities were observed at very low concentrations, in some cases at lower than the commercial standards, and has, therefore, great potential for pharmaceutical or commercial exploration.

Cosmeceutical potential of geranium and calendula essential oil: Determination of antioxidant activity and in vitro sun protection factor

The present investigation was aimed to find out the sun protection factor (SPF) and antioxidant potential of geranium essential oil (GEO) and calendula essential oil (CEO) because having a combination of these two properties moves up the oils as an active ingredient of various cosmeceutical formulations for their preventive and protective properties. Essential oils were obtained by hydrodistillation of Pelargonium graveolens leaves (GEO) and Calendula officinalis flowers (CEO). The composition and identification of chemical constituents of oils were determined by GCMS analysis. Free radical scavenging activity was measured by nitric oxide scavenging activity and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity. It was observed that both GEO and CEO have the potential to reduce or prevent oxidative stress and can be used in skin care regimen to slow down skin aging via its antioxidant properties. In vitro SPF was determined by a very simple and rapid spectroscopic method. SPF value of GEO and CEO was found to 6.45 and 8.36, respectively. The SPF of CEO was higher than GEO, and the results of SPF show that these essential oils can be employed in sunscreen formulations to protect the skin from sunburn. From the results, it can be concluded that the combined antioxidant and SPF property of GEO and CEO can provide synergistic photoprotective effect or lift up the additional value of the cosmeceutical formulation.

Food Stabilizing Antioxidants Increase Nutrient Bioavailability in the in Vitro Model

OBJECTIVE

We investigated whether antioxidants may enhance bioavailability of lipids and carbohydrates and therefore increase the risk of obesity development.

METHODS

We tested how supplementation with antioxidants (0.01% butylated hydroxytoluene [BHT], α-tocopherol, and green tea catechins) of a diet containing butter and wheat bread affects bioavailability of fats and carbohydrates. The absorption of the in vitro digested diet was estimated in the intestinal epithelia model of the Caco-2 cells cultured in Transwell chambers.

RESULTS

In the case of the antioxidant-supplemented diets, we observed increased bioavailability of glucose, cholesterol, and lipids, as well as elevated secretion of the main chylomicron protein apoB-48 to the basal compartment. Importantly, we did not detect any rise in the concentrations of lipid peroxidation products (malondialdehyde, MDA) in the control samples prepared without antioxidants.

CONCLUSIONS

Addition of antioxidants (in particular BHT) to the diet increases bioavailability of lipids and carbohydrates, which consequently may increase the risk of obesity development. The dose of antioxidants is a factor of fundamental importance, particularly for catechins: low doses increase absorption of lipids, whereas high doses exert the opposite effect.

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

RATIONALE

Butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) are widely used to prevent oxidation and rancidity in foodstuffs, pharmaceutical preparations and cosmetic formulations. Although their safety has been thoroughly investigated, possible endocrine side-effects have been suggested. A useful method for the determination of BHA and BHT in foods is needed to estimate their daily intake through the diet.

METHODS

We selected commercial chewing gums as a model of a complex food matrix and developed a new method based on gas chromatography/mass spectrometry. This allows the determination of 130 pg/gum of BHA and 9 pg/gum of BHT.

RESULTS

Analysis of different chewing gums from the European market indicated that the two antioxidants were never used together and that the content of BHA was in the range of 220-348 μg/gum and BHT ranged from 278 up to 479 μg/gum. These amounts correspond to 86-157 mg/kg gum for BHA and 170-185 mg/kg gum for BHT, and are both within the maximum levels established by the European Food Safety Authority. Chewing a piece of gum for 15 min resulted in the release of up to 28% of BHA, but no release of BHT was detectable.

CONCLUSIONS

A new, simple and rapid method for the determination of BHA and BHT in chewing gums was described. This analytical method, based on headspace sampling, did not require the extraction of antioxidants from chewing gum samples, assuring the absence of any gum material contaminants that might affect the instrumentation. It is also automatable, employing a sequential automatic sampler. This method could be of interest to academic researchers and to food industrialists looking for a new methodological approach for BHA and BHT determination in foodstuffs with complex matrices. Copyright © 2017 John Wiley & Sons, Ltd.

Synthetic Phenolic Antioxidants and Their Metabolites in Indoor Dust from Homes and Microenvironments

Synthetic phenolic antioxidants (SPAs), including 2,6-di-tert-butyl-4-hydroxytoluene (BHT), are extensively used in food, cosmetic and plastic industries. Nevertheless, limited information is available on human exposures, other than the dietary sources, to SPAs. In this study, occurrence of 9 SPAs and their metabolites/degradation products was determined in 339 indoor dust collected from 12 countries. BHT was found in 99.5% of indoor dust samples from homes and microenvironments at concentrations that ranged from < LOQ to 118 μg/g and 0.10 to 3460 μg/g, respectively. This is the first study to measure BHT metabolites in house dust (0.01-35.1 μg/g) and their concentrations accounted for 9.2-58% of the sum concentrations (∑SPAs). 3,5-di-tert-butyl-4-hydroxybenzaldehyde (BHT-CHO), 2,6-di-tert-butyl-4-(hydroxymethyl)phenol (BHT-OH), 2,6-di-tert-butyl-1,4-benzoquinone (BHT-Q) were the major derivatives of BHT found in dust samples. The concentrations of gallic acid esters (gallates) in dust from homes and microenvironments ranged from < LOQ to 18.2 and < LOQ to 684 μg/g, respectively. The concentrations and profiles of SPAs varied among countries and microenvironments. Significantly elevated concentrations of SPAs were found in dust from an e-waste workshop (1530 μg/g). The estimated daily intake (EDI) of BHT via house dust ingestion ranged from 0.40 to 222 ng/kg/d (95th percentile).

Potential assessment of Rumex vesicarius L. as a source of natural antioxidants and bioactive compounds

The present work is designed to evaluate the antioxidant activities of hydroalcoholic extract (HAE) and its fractions (viz., hexane (HF), chloroform (CF), ethyl acetate (AF), n-butanol (BF) and water (WF)) obtained from aerial part of Rumex vesicarius L. by using different in vitro antioxidant assays. The content in pigments (carotenoids and chlorophylls), total phenolics, flavonoids and tannins were determined using spectrophotometric methods. Qualitative analyses of major phenolics by TLC analysis were also evaluated. Experimental results obtained show that R. vesicarius is a rich source of β-carotene (116.83 ± 1.60 μg/g DW), lycopene (156.40 ± 1.59 μg/g DW) and chlorophyll a (271.45 ± 3.46 μg/g DW). The greatest antioxidant activity was found in AF (IC50.DPPH = 0.07 ± 0.00 mg/ml) followed by BF and CF (0.15 ± 0.00 and 0.16 ± 0.00 mg/ml, respectively). These fractions were also better in their effect on reducing the oxidation of β-carotene. Reducing power of crude methanol extract/fractions increased with increasing concentration of the extract. The amount of total phenolics varied from 0.37 ± 0.01 to 43.28 ± 0.28 mg GAE/g of dry weight, HAE had the higher content (43.28 ± 0.28 mg GAE/g of DW). A negative correlation was found between phenolic compounds and the antioxidant efficiencies of the crude extract/fractions, suggesting that phenolic compounds are not the only contributors to the antioxidant activities of Rumex vesicarius. The present findings suggest that Rumex vesicarius L. can be used as natural antioxidant source to prevent damage associated with free radicals.

By-product of Lavandula latifolia essential oil distillation as source of antioxidants

The objective of this work was to evaluate the antioxidant properties of Lavandula latifolia waste obtained after essential oil distillation. Samples of 12 wild populations of the Lavandula genus collected between 2009 and 2010 were hydrodistilled and their by-products were analyzed using the Folin–Ciocalteu, free radical scavenging activity (2,2-diphenyl-1-picrylhydrazyl), and the ferric reducing antioxidant power (FRAP) methods. Rosmarinic acid, apigenin, and luteolin contents were analyzed by high-performance liquid chromatography–diode array detection. The mean of total phenolic content ranged from 1.89 ± 0.09 mg gallic acid equivalents/g dry weight to 3.54 ± 0.22 mg gallic acid equivalents/g dry weight. The average value of the half maximal effective concentration (EC₅₀) for scavenging activity ranged from 5.09 ± 0.17 mg/mL to 14.30 ± 1.90 mg/mL and the variability of the EC₅₀ in FRAP ranged from 3.72 ± 0.12 mg/mL to 18.55 ± 0.77 mg/mL. Annual variation was found among this samples and the environmental conditions of 2009 were found to be more favorable. The plants collected from Sedano showed the highest antioxidant power. Our results show that rosmarinic acid and apigenin in L. latifolia contributed to the antioxidant properties of the waste. In conclusion, the by-product of the distillation industry could be valorizing as a source of natural antioxidants.

Adding Molecules to Food, Pros and Cons: A Review on Synthetic and Natural Food Additives

The pressing issue to feed the increasing world population has created a demand to enhance food production, which has to be cheaper, but at the same time must meet high quality standards. Taste, appearance, texture, and microbiological safety are required to be preserved within a foodstuff for the longest period of time. Although considerable improvements have been achieved in terms of food additives, some are still enveloped in controversy. The lack of uniformity in worldwide laws regarding additives, along with conflicting results of many studies help foster this controversy. In this report, the most important preservatives, nutritional additives, coloring, flavoring, texturizing, and miscellaneous agents are analyzed in terms of safety and toxicity. Natural additives and extracts, which are gaining interest due to changes in consumer habits are also evaluated in terms of their benefits to health and combined effects. Technologies, like edible coatings and films, which have helped overcome some drawbacks of additives, but still pose some disadvantages, are briefly addressed. Future trends like nanoencapsulation and the development of "smart" additives and packages, specific vaccines for intolerance to additives, use of fungi to produce additives, and DNA recombinant technologies are summarized.

Brewery waste as a potential source of phenolic compounds: optimisation of the extraction process and evaluation of antioxidant and antimicrobial activities

This paper reports the development of an extraction process that allows selective recovery of polyphenols from a brewery waste stream. The antioxidant activity of this extract (EC50 = 0.23-0.3g/L) was very high, similar to that of butylated hydroxyanisole (BHA) and higher than that of other synthetic antioxidants such as butylated hydroxytoluene (BHT). Crude extracts exhibited a high level of antimicrobial activity against Gram-positive and Gram-negative bacteria, when applied at concentrations of 1% and 3% (w/v). The antioxidant and antimicrobial activities can probably be attributed to the major phenolic compounds, such as protocatechuic, caffeic, p-coumaric and ferulic acids and catechin. With this procedure, the waste polyphenols could be used as cheap source of natural compounds, with potential applications in the food and health sectors. Substitution of synthetic additives with safe and effective natural additives may be of further benefit to the food industry.

Fractionation and purification of bioactive compounds obtained from a brewery waste stream

The brewery industry generates waste that could be used to yield a natural extract containing bioactive phenolic compounds. We compared two methods of purifying the crude extract-solid-phase extraction (SPE) and supercritical fluid extraction (SFE)--with the aim of improving the quality of the final extract for potential use as safe food additive, functional food ingredient, or nutraceutical. The predominant fractions yielded by SPE were the most active, and the fraction eluted with 30% (v/v) of methanol displayed the highest antioxidant activity (0.20 g L(-1)), similar to that of BHA. The most active fraction yielded by SFE (EC50 of 0.23 g L(-1)) was obtained under the following conditions: temperature 40 °C, pressure 140 bar, extraction time 30 minutes, ethanol (6%) as a modifier, and modifier flow 0.2 mL min(-1). Finally, we found that SFE is the most suitable procedure for purifying the crude extracts and improves the organoleptic characteristics of the product: the final extract was odourless, did not contain solvent residues, and was not strongly coloured. Therefore, natural extracts obtained from the residual stream and purified by SFE can be used as natural antioxidants with potential applications in the food, cosmetic, and pharmaceutical industries.

A review on antioxidants, prooxidants and related controversy: natural and synthetic compounds, screening and analysis methodologies and future perspectives. Food Chem Toxicol. 2013;51:15-25. [PMID: 23017782 DOI: 10.1016/j.fct.2012.09.021]

Many studies have been conducted with regard to free radicals, oxidative stress and antioxidant activity of food, giving antioxidants a prominent beneficial role, but, recently many authors have questioned their importance, whilst trying to understand the mechanisms behind oxidative stress. Many scientists defend that regardless of the quantity of ingested antioxidants, the absorption is very limited, and that in some cases prooxidants are beneficial to human health. The detection of antioxidant activity as well as specific antioxidant compounds can be carried out with a large number of different assays, all of them with advantages and disadvantages. The controversy around antioxidant in vivo benefits has become intense in the past few decades and the present review tries to shed some light on research on antioxidants (natural and synthetic) and prooxidants, showing the potential benefits and adverse effects of these opposing events, as well as their mechanisms of action and detection methodologies. It also identifies the limitations of antioxidants and provides a perspective on the likely future trends in this field.