A survey of BHA and BHT levels in three types of foods commonly available in Turkish markets

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Yentur G., Ozudogru N., Bayhan A.

JOURNAL OF FOOD QUALITY, cilt.19, sa.4, ss.343-349, 1996 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 19 Sayı: 4
  • Basım Tarihi: 1996
  • Doi Numarası: 10.1111/j.1745-4557.1996.tb00428.x
  • Dergi Adı: JOURNAL OF FOOD QUALITY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.343-349
  • Gazi Üniversitesi Adresli: Hayır

Özet

This study was carried out to determine the concentrations of BHA and BHT in dried soups, broth tablets, snacks and chips sold in the Ankara Local Markets. The results are compared with levels permitted by the Turkish Food Additives Regulation. BHA and BHT were determined by a GLC-FID method. The average level of BHA in dried soup was 1.295 +/- 0.238 ppm. One sample contained 1.984 ppm of BHT. In dried broth tablets, the average level of BHA was 17.414 +/- 1.997 ppm. Broth tablets did not have any BHT content. The average level of BHA was 2.922 +/- 0.750 ppm in snacks and chips. One sample contained 3.380 ppm of BHT. Another sample contained BHT, but its level was barely detectable. The values observed did not exceed the maximum permitted levels specified by the Turkish Food Additives Regulation.