Synthetic Antioxidants: Role, Function, and Uses in Foods By: Maricella Gomez April 21, 2016 FSTC 605: Chemistry of Foods

Table of Contents: What are Synthetic Antioxidants? Types? The mechanisms of Synthetic Antioxidants The role, functions, and uses of Synthetic Antioxidants in food products Toxicity of Synthetic Antioxidants Natural vs. Synthetic Antioxidants Conclusion: The take away points

What are Synthetic Antioxidants? Synthetic antioxidants are chemically synthesized⁸ petroleum based antioxidants¹ used primarily to “retard lipid oxidation”² in order to preserve and stabilize the refined oils and fats within a food product/food system. Four widely used in the food industry are: The four widely used synthetic antioxidants in the food industry are: BHA (butylated hydroxyanisole) BHT(butylated hydroxytoluene) PG (propyl gallate) TBHQ(tert-butylhydroxyquinone)⁶ http://www.camlinfs.com/food.php https://www.kemin.com/en/india/markets/pet-food-technologies/antioxidants http://www.vitablend.nl/index.asp?objectid=4&titel=Antioxidants#id37 http://www.danisco.com/product-range/antioxidants/

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BHA 6 http://teamjdah.blogspot.com/

6 BHT http://www.lktlabs.com/products/Butylated_hydroxytoluene_BHT-30-56.html

6 TBHQ https://ramenrx.wordpress.com/2012/09/11/top-ramen-what-is-tbhq/

PG 6 Prⁿ: C3H7-Propyl Gallate C8H17-Octyl Gallate C12H25- Dodecyl Gallate http://www.prayoshahealthcare.com/Product_Detail.aspx

Other Synthetic Antioxidants 6 Erythorbic acid (D-ascorbic acid) Ascorbyl palmitate Ethoxyquin and Trihydroxybutyrophenine(THBP) Secondary synethitic antioxidants:Thiodipropionic acid and Dilauryl thiodipropionate https://www.medicinescomplete.com/mc/excipients/2012/Excerythorbic_acidC002_default.png https://www.medicinescomplete.com/mc/martindale/2009/c137-66-6.png

Toxicity of Synthetic Antioxidants 6 Negative Points: Positive Points: Cytotoxic Affects Adverse effects on major organs: Kidney, Liver, and Lungs Enhancement of carcinogenesis have to be at least 1500 fold-greater than that in human exposure Non-typical mode of cell death Cytotoxic towards monocryptic leukemia cells resulting in apoptosis and DNA damage Suppression of humoral immunity Co-administration with sodium nitrite promoted forestomach carcinogenisis Anticarcinogenic properties Antimutagenic properties Inhibition of cholesterol oxidation No cancer of other health hazard risks Inhibition of foodborne pathogens http://www.ncbi.nlm.nih.gov/pubmed/8493816 https://ntp.niehs.nih.gov/ntp/roc/content/profiles/butylatedhydroxyanisole.pdf http://www.feingold.org/Research/bht.php http://www.inchem.org/documents/jecfa/jecmono/v18je05.htm http://toxnet.nlm.nih.gov/cgi-bin/sis/search/a?dbs+hsdb:@term+@DOCNO+838 http://www.efsa.europa.eu/sites/default/files/scientific_output/files/main_documents/84.pdf http://www.inchem.org/documents/jecfa/jecmono/v040je02.htm http://www.ncbi.nlm.nih.gov/pubmed/18080874 Toxicity of Synthetic Antioxidants

Natural vs. Synthetic Antioxidants 9

Natural vs. Synthetic Antioxidants 9 Natural vs. Synthetic Antioxidants DPPH Free Radical Scavenging Bioassay is a typical procedure used to determine free radical scavenging abilities of polyphenolic antioxidants Higher the free radical scavenging ability the better antioxidant

Natural vs. Synthetic Antioxidants 4

What to Take Away… That the use of synthetic antioxidants in food systems is safe when used at the appropriate and legal concentration They have synergistic abilities with each other They can withstand certain food system processing techniques, such as high heat during the frying processes with out degrading They can be “carried throughout” food systems in preserving the fat or oil within a food product Cheap in price compared to pure forms of natural antioxidants

Questions???

References ¹Carter T. Technologist. Using Synthetic Antioxidants to Ensure Food Quality. Eastman Chemical Company. Kingsport: TN. Available from: http://www.foodprocessing.com/assets/Media/MediaManager/UsingSyntheticAntioxidantsToEnsureFoodQuality_0.doc. Accessed 28 Mar 2016. ²Chaiyasit W, Elias RJ, McClements DJ, Decker EA. 2007. Role of Physical Structures in Bulk Oils on Lipid Oxidation. Critical Reviews in Food Science and Nutrition. 47: 299-317. ³Lee JH and Jung MY. 2010. Direct Spectroscopic Observation of Singlet Oxygen Quenching and Kinetic Studies of Physical and Chemical Singlet Oxygen Quenching Rate Constants of Synthetic Antioxidants (BHA, BHT, and TBHQ) in Methanol. Journal of Food Science, C: Food Chemistry. 75(6): 506-513. ⁴Sasse A, Colindres P, Brewer MS. 2009. Effect of Natural and Synthetic Antioxidants on the Oxidative Stability of Cooked, Frozen Pork Patties. Journal of Food Science, S: Sensory and Food Quality. 74(1): 30-35. ⁵Shahidi F and Wanasundara PK. 1992. Phenolic Antioxidants. Critical Reviews in Food Science and Nutrition. 32(1): 67-103. ⁶Shahidi F and Zhong Y. 2005. Antioxidants: Regulatory Status. In: Bailey’s Industrial Oil and Fat Products. 6th ed. John Wiley & Sons, Inc. 6(12): 491-512. ⁷U.S. Food and Drug Administration (FDA). Food Additive Status List. Available from: http://www.fda.gov/food/ingredientspackaginglabeling/foodadditivesingredients/ucm091048.htm. Accessed: 16 April 2016 ⁸Venkatesh R and Sood D. 2011.A Review of the Physiological Implications of Antioxidants in Food. Interactive Qualifying Project Report. Available from: https://www.researchgate.net/publication/265081601_A_Review_of_the_Physiological_Implications_of_Antioxidants_in_Food. Accessed: 16 April 2016. ⁹Yeo JD, Jeong MK, Park CU, Lee J. 2010. Comparing Antioxidant Effectiveness of Natural and Synthetic Free Radical Scavengers in Thermally-Oxidized Lard using DPPH Method. Journal of Food Science, C: Food Chemistry. 75(3): 258-262.