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

2. 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

3. 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

4. 8

5. BHA 6

6. 6
BHT

7. 6
TBHQ

8. PG 6 Prⁿ: C3H7-Propyl Gallate C8H17-Octyl Gallate
C12H25- Dodecyl Gallate

9. Other Synthetic Antioxidants6
Erythorbic acid (D-ascorbic acid)
Ascorbyl palmitate
Ethoxyquin and Trihydroxybutyrophenine(THBP)
Secondary synethitic antioxidants:Thiodipropionic acid and Dilauryl thiodipropionate

10. Toxicity of Synthetic Antioxidants6
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
Toxicity of Synthetic Antioxidants

11. Natural vs. Synthetic Antioxidants9

12. Natural vs. Synthetic Antioxidants9
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

13. Natural vs. Synthetic Antioxidants4

14. 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

15. Questions???

16. References
¹Carter T. Technologist. Using Synthetic Antioxidants to Ensure Food Quality. Eastman Chemical Company. Kingsport: TN. Available from: Accessed 28 Mar ²Chaiyasit W, Elias RJ, McClements DJ, Decker EA Role of Physical Structures in Bulk Oils on Lipid Oxidation. Critical Reviews in Food Science and Nutrition. 47: ³Lee JH and Jung MY 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): ⁴Sasse A, Colindres P, Brewer MS 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): ⁵Shahidi F and Wanasundara PK Phenolic Antioxidants. Critical Reviews in Food Science and Nutrition. 32(1): ⁶Shahidi F and Zhong Y Antioxidants: Regulatory Status. In: Bailey’s Industrial Oil and Fat Products. 6th ed. John Wiley & Sons, Inc. 6(12): ⁷U.S. Food and Drug Administration (FDA). Food Additive Status List. Available from: Accessed: 16 April 2016 ⁸Venkatesh R and Sood D A Review of the Physiological Implications of Antioxidants in Food. Interactive Qualifying Project Report. Available from: Accessed: 16 April ⁹Yeo JD, Jeong MK, Park CU, Lee J 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):