• Journal of Food Hygiene and Safety
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• v.15 no.1
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• pp.55-59
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• 2000

In order to develop a antimicrobial agent, dried bamboo trunk was extracted by high temperature suction and then antimicrobial activities against Staphylococcus aureus ATCC 2825 and Escherichia coli DH 5$\alpha$ were investigated as compared with tea tree oil and BHA. The minimal inhibitory concentrationo(MIC) of the extracted substance against microorganisms were also examined. The results are as follows: 1. By disc diffusion method, BHA showed the strongest antimicrobial activity on Gram-positive bacteria such as S. aureus ATCC 2825 but bamboo essential oil showed the strongest antimicrobial activity on Gram-negative bacteria such as E. coli DH 5$\alpha$. 2. By broth dilution method, the minimum inhibitory concentration of the BHA, tea tree oil and bamboo oil were not detected against S. aureus ATCC 2825(MIC, 6.0 $\mu$l/ ml) and E. coli DH 5$\alpha$(MIC, 6.0 $\mu$l/ ml)

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.6
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• pp.1047-1052
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• 1998

The effects of antioxidants such as ascorbyl palmitate(AP), tocopherol( Toc), BHA and ascorbyl palmitate＋ tocopherol(AP＋ Toc) on lipid peroxide formations in lard have been investigated during storage at 50oC after gamma irradiation with the dose of 1~10kGy. Immediately gamma irradiation greatly increased the initiative oxidation of lard as expected. But antioxidants were found to be greatly effective in minimizing the radiation induced peroxidation of lard. The decreasing order of effects on their antioxidative activities was AP>AP＋ Toc>BHA> Toc. Oxidation of lard during storage at 50oC after irradiation induced the acceleration of autooxidation. But the additions of an tioxidants inhibited the formation of peroxides. Their antioxidative activities during storage were BHA> AP＋ Toc> Toc>AP. Especially AP＋ Toc mixture was not significantly different from BHA (p>0.05).

• Toxicological Research
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• v.21 no.4
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• pp.333-338
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• 2005

Many of thyroid hormones disrupting chemicals induce effects via interaction with thyroid hormone and retinoic acid receptors and responsive elements intrinsic in target cells. We studied thyroid hormones disrupting effects of food additives and contaminants including BHA, BHT, ethoxyquin, propionic acid, sorbic acid, benzoic acid, CPM, aflatoxin B1, cadmium chloride, genistein, TCDD, PCBs and TDBE in recombinant HeLa cells containing plasmid construct for thyroxin responsive elements. The limit of response of the recombinant cells to T3 and T4 was $1\times10^{-12}\;M$. BHA. genistein, cadmium and TBDE were interacted with thyroid receptors with dose-responsive pattern. In addition, BHA, BHT, ethoxyquin, propionic acid, benzoic acid, sorbic acid, and TBDE showed synergism while cadmium chloride antagonism for T3-induced activity. This study elucidates that recombinant HeLa cell is sensitive and high-throughput system for the detection of chemicals that induce thyroid hormonal disruption via thyroid hormone receptors and responsive elements. Also this study raised suspect of BHA. BHT, ethoxyquin, propionic acid, benzoic acid, sorbic acid, TBDE, genisteine and cadmium chloride as thyroid hormonal system disruptors.

• Korean journal of food and cookery science
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• v.20 no.1
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• pp.81-85
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• 2004

This study was conducted to investigate the antioxidant activities of clove extracts in water, methanol and ether. The clove extracts, BHA and ${\alpha}$-tocopherol were added to each oil at a level of 200 ppm. The activities of the substrate oils and controls were tested under autoxidation and thermal oxidation conditions. The degree of the effects of the antioxidant activities under autoxidation condition were in the following order; ether extract 〉 methanol extract 〉BHA 〉 ${\alpha}$-tocopherol 〉 water extract = control group. The induction periods of the control, water, methanol and ether extracts, and BHA and ${\alpha}$-tocopherol were 9.5, 9.6, 10.7 11.8, 10.4 and 9.7 days, respectively. Under thermal oxidation condition, the methanol extract showed stronger antioxidant activity than those of the water and ether extracts. The antioxidant activity of the methanol extract was attributed to ${\alpha}$-tocopherol and BHA.

• Korean Journal of Food Science and Technology
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• v.37 no.3
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• pp.474-478
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• 2005

Antioxidative effects of several solvents extracts of cactus Cheonnyuncho (Opuntia humifusa) grown in Korea were investigated. Because 70% ethanol extract showed relatively high antioxidative activity and extraction yield, it was sequentially fractionated with hexane, chloroform, ethyl acetate, butanol, and water, Ethyl acetate fraction showed highest scavenging activity against free radical DPPH. Antioxidative activity of ethyl acetate fraction determined based on acid and peroxide values under accelerated oxidation condition of lard was similar to that of ${\alpha}$-tocopherol, but slightly lower than that of BHA. Similar results were observed using TBA method during peroxidation of linoleic acid.

• Korean Journal of Food Science and Technology
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• v.3 no.1
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• pp.52-56
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• 1971

The cooked surf clam meat was treated with BHA or EDTA, and then dehydrated by means of hot-air dehydration or sun drying. The dehydrated products were packed in glass bottle and stored for three months in the dark place. After three month storage, the pigment loss and water absorbing capacity of dehydrated products were compared with those of directly after dehydration. Both of the sun dried and hot-air dehydrated surf clam products showed a great deal of pigment loss during storage. The BHA treatment prior to dehydration of surf clam meat had good effects on the pigment retention, and the EDTA treatment had a weak effect on it during storage. The rate of rehydration of dehydrated surf clam products had markedly decreased during storage. And it could be seen that there was little difference among the rate of rehydration of the BHA or EDTA treated product and untreated one during storage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.2
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• pp.182-186
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• 2006

This study was investigated on the antioxidative activity of $70\%$ ethanol extracts from lotus (Nelumbo nucifera) leaf. The extraction yields of $70\%$ ethanol extract was $8.16\%$. The extract was further fractionated subsequently by hexane, chloroform, ethyl acetate, butanol and water. Antioxidative activity was examined by electron donating ability (EDA) using DPPH, TBA value, acid value (AV), and peroxide value (POV), in comparison with commercial antioxidants. Butanol fraction showed the highest extraction yields but ethyl acetate fraction showed the highest phenol content. The ethyl acetate fraction showed the highest EDA. The antioxidative activity of ethyl acetate fraction determined by AV and POV in accelerated oxidation condition of lard was similar to that of BHA.

• Applied Microscopy
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• v.21 no.1
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• pp.63-76
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• 1991

Butylated hrdroxyanisole(BHA), a widely used food additive phenolic antioxidant, is known to inhibit cancer formations inducible with a wide variety of chemical carcinogens including aflatoxin $B_1(AFB_1)$. Thus, in the present study morphological characteristics underlying the hepatoprotective effects of BHA against $AFB_1$ inducible ultrastructural changes of hepatocytes have been examined. The obtained results are as follows : 1 . Livers obtained from rats treated with $AFB_1$ in vivo have been examined with transmission electron microscope. Among the many hepatocellular structural aberrations induced by $AFB_1$ treatment, the nuclear chromatins were found to be distributed irregularly('cap formation') and the nuclear membrane was found to be partially segregated. Furthermore, there were many lipid droplets, hyperplasia of smooth endoplasmic reticulum, dialated rough endoplasmic reticulum and, lysosomes arrested at various stages of its development. 2. Also, when $AFB_1$ was given in vitro to hepatocytes which have been isolated from untreated normal rats and examined under scanning electron microscope, there were much 'blobbing' phenomena resulting from cytoskeletal disturbances. 3. However, in the liver obtained from rats pretreated with BHA and then give the $AFB_1$, the observed morphological aberrations were in much reduced extent. Similarly, the BHA-hepatocytes had much decreased severity in the $AFB_1$ inducible blob formations.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.2
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• pp.355-360
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• 2002

Effect of additive on color reversion of green tea extract, whose undesirable color had been removed by irradiation, was studied during storage. Hunter color L-vague of irradiated sample was significantly higher than that of nonirradiated control. The color of green tea extract with butylated hydroxyanisole (BHA) did not differ from that of the control but the green tea extract with ascorbic acid had higher L-value than the control during the whole storage (p<0.05), However, the sample irradiated at 20 kGy showed a faster color reversion than the sample with 5 or 10 kGy of irradiation. Hunter color a-values were decreased by irradiation and the sample with ascorbic acid showed the lowest. The result of Hunter color b-value was also similar to that of Hunter color a-value, indicating that when the irradiation technology is used for color improvement of green tea extract, the ascorbic acid can be added to minimize color reversion of the extract during delivery or storage.

• Korean Journal of Food Science and Technology
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• v.31 no.1
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• pp.7-12
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• 1999

The effects of antioxidants, ascorbyl palmitate (AP), ${\alpha}-tocopherol\;({\alpha}-Toc)$, BHA and ascorbyl $palmitate+{\alpha}-tocopherol\;(AP+{\alpha}-Toc)$ have been investigated on lipid peroxide formations in tallow immediately and during storage at $50^{\circ}C$ after gamma irradiation with the dose of $1{\sim}10kGy$. Immediately gamma irradiation greatly increased the initiative oxidation of tallow as was expected. But antioxidants were found to be greatly effective in minimizing the radiation-induced peroxidation of tallow and their antioxidative activities were $AP>BHA>AP+{\alpha}-Toc>{\alpha}-Toc$. Especially, AP showed greater antioxidative activity of initiate-oxidation than that of any other antioxidant. Oxidation of tallow during storage at $50^{\circ}C$ after irradiation induced the accelate of autoxidation. But the additions of antioxidants inhibited formation of peroxide. Their antioxidative activities were $BHA>AP+{\alpha}-Toc>{\alpha}-Toc>AP$. Especially $AP+{\alpha}-Toc$ mixture was not significantly different from BHA (p>0.05).