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https://www.um.edu.mt/library/oar/handle/123456789/100245| Title: | Tert-butylhydroquinone |
| Other Titles: | Antioxidants effects in health : the bright and the dark side |
| Authors: | Blundell, Renald Shah, Muhammad Ajmal Azzopardi, Joseph I. Chauhdary, Zunera Shah, Shahid Shah, Ghulam Mujtaba |
| Keywords: | Phenol Food additives Food preservatives Chemicals |
| Issue Date: | 2022 |
| Publisher: | Elsevier |
| Citation: | Blundell, R., Shah, M. A., Azzopardi, J. I., Chauhdary, Z., Shah, S., & Shah, G. M. (2022). Tert-butylhydroquinone. In S. M. Nabavi & A. Sanches Silva (Eds.), Antioxidants effects in health : the bright and the dark side (pp. 227-234). Elsevier. |
| Abstract: | Tert-butylhydroquinone (tBHQ; IUPAC name: 2-(1,1-Dimethylethyl)-1,4-benzenediol) is a white to brownish crystalline matter with a faint aromatic odor. It has a melting range of 126.5–128.5°C and is insoluble in water at 25°C, but soluble in fats, alcohol, acetone, and ethyl acetate (Furia, 1980; Larranaga et al., 2016; Lewis, 2012). The chemical structure of tBHQ is shown in Fig. 3.8.1. [excerpt] |
| URI: | https://www.um.edu.mt/library/oar/handle/123456789/100245 |
| Appears in Collections: | Scholarly Works - FacM&SPB |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Tert-butylhydroquinone.pdf Restricted Access | 1.79 MB | Adobe PDF | View/Open Request a copy |
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