Determination of butylated hydroxytoluene (BHT) antioxidant in instant noodles using HPLC

Date

4-2005

Degree

Bachelor of Science in Chemistry

College

College of Arts and Sciences (CAS)

Adviser/Committee Chair

Lilibeth dLC Coo

Abstract

The amount of the extracted antioxidant butylated hydroxytoluene (BHT) in instant noodles is determined applying the analytical technique High-Performance Liquid Chromatography (HPLC). The three chosen brands of instant noodles are Lucky Me! Mas Pinasarap! Mas Chicken Na Chicken Mayor Instant Marni 0% Cholesterol (Lucky Me!), Maggi Rich Mami Noodles Mas Pinasarap! Chicken with Real Egg (Maggi) and Ouickchow instant Chicken Main! Mas Pinasarap! (Ouickchow). The method of extraction employed is the liquid-liquid extraction method of the oil and subsequently of BHT. The BHT-acetonitrile mixtures obtained are concentrated and filtered before analysis by HPLC. The averages of BHT concentration on 'dry' basis are 1.5 ± 0.1 ppm, 4.0 ± 0.2 ppm and 4.4 ± 0.4 ppm for Lucky Me!, Maggi and Quickchow samples, respectively. On the other hand, the BHT concentrations on the 'as received' basis are determined to be 1.4 ± 0.1 ppm, 3.8 ± 0.2 ppm and 4.2 ± 0.3 ppm, respectively. The samples are determined for their percent moisture content through constant weighing method.

The calculated concentrations of BHT for each sample are below the 200 ppm maximum acceptable total concentration of antioxidants added into each food.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

Thesis

Document Type

Thesis

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