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Please use this identifier to cite or link to this item: https://www.um.edu.mt/library/oar/handle/123456789/100237
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dc.contributor.authorBlundell, Renald-
dc.contributor.authorShah, Muhammad Ajmal-
dc.contributor.authorAzzopardi, Joseph I.-
dc.contributor.authorBenmelouka, Amira Y.-
dc.contributor.authorRasul, Azhar-
dc.contributor.authorAlthobaiti, Norah A.-
dc.date.accessioned2022-08-02T10:25:36Z-
dc.date.available2022-08-02T10:25:36Z-
dc.date.issued2022-
dc.identifier.citationBlundell, R., Shah, M. A., Azzopardi, J. I., Benmelouka, A. Y., Rasul, A., & Althobaiti, N. A. (2022). Butylated hydroxyanisole. In S. M. Nabavi & A. Sanches Silva (Eds.), Antioxidants effects in health : the bright and the dark side (189-194). Elsevieren_GB
dc.identifier.urihttps://www.um.edu.mt/library/oar/handle/123456789/100237-
dc.description.abstractButylated hydroxyanisole (BHA) is a monohydric phenolic antioxidant (Burdock, 2005) found as a mixture of two isomeric compounds, 2-tert-butyl-4-hydroxyanisole (2-BHA) as shown in Fig. 3.1.2A and 3-tert-butyl-4-hydroxyanisole (3-BHA) as shown in Fig. 3.2.1B; in commercial mixtures, the latter isomer is found in greater quantities than the former at a ratio of 9:1 and is preferred for its antioxidant properties (Burdock, 2005; Rajadhyaksha et al., 2006). BHA is a crystalline or waxy solid that can be white or slightly yellow in colour and has a faint, characteristic odor. It is freely soluble in alcohols, such as ethanol, and in petroleum ether, chloroform, fats, oils, and propylene glycol, but it is insoluble in water. It melts at temperatures ranging from 48 to 63 degrees Celsius (EFSA, 2016). [excerpt]en_GB
dc.language.isoenen_GB
dc.publisherElsevieren_GB
dc.rightsinfo:eu-repo/semantics/restrictedAccessen_GB
dc.subjectButylated hydroxytolueneen_GB
dc.subjectDrugs -- Analysisen_GB
dc.subjectChemicalsen_GB
dc.titleButylated hydroxyanisoleen_GB
dc.title.alternativeAntioxidants effects in health : the bright and the dark sideen_GB
dc.typebookParten_GB
dc.rights.holderThe copyright of this work belongs to the author(s)/publisher. The rights of this work are as defined by the appropriate Copyright Legislation or as modified by any successive legislation. Users may access this work and can make use of the information contained in accordance with the Copyright Legislation provided that the author must be properly acknowledged. Further distribution or reproduction in any format is prohibited without the prior permission of the copyright holder.en_GB
dc.description.reviewedpeer-revieweden_GB
dc.identifier.doi10.1016/B978-0-12-819096-8.00031-8-
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