What is BS 684-2.33-Detection and identification of antioxidants in animal and vegetable fats and oils about?
BS 684 is a British standard on methods of analysis of fats and fatty oils that discusses the detection and identification of antioxidants in animal and vegetable fats and oils to ensure the prevention of oxidation.
BS 684-2.33 is the thirty-third subpart of the second part of the BS 684 series that specifies a thin-layer chromatographic method for the detection and identification of the following antioxidants in animal and vegetable fats and oils:
- Nordihydroguairetic acid (NDGA)
- Propylgallate (PG)
- Octylgallate (OG)
- Dodecylgallate (DG)
- Tertiobutylhydroquinone (TBHQ)
- Butylhydroxyanisole (tert-butyl-4-methoxyphenol) (BHA)
- µ-tocopherol
- Butylhydroxytoluene (2,6-di-tert-butyl-4-methylphenol) (BHT)
The antioxidants are listed in the order of their Rf values. The detection of µ-tocopherol is sometimes difficult as the spots of this antioxidant are of a diffuse aspect.
Note: The method under BS 684-2.33 has limits of detection of 20 mg/kg (ppm) for BHT, and 10 mg/kg (ppm) for the other antioxidants. It should be noted that BHT is not completely isolated by the method under BS 684-2.33.
Who is BS 684-2.33-Detection and identification of antioxidants in animal and vegetable fats and oils for?
BS 684-2.33 on the detection and identification of antioxidants in animal and vegetable fats and oils is useful for:
- Animal and vegetable fats and oils manufacturers
- Food scientists
- Food technologists
- Food laboratories
- Food health and safety departments
Why should you use BS 684-2.33-Detection and identification of antioxidants in animal and vegetable fats and oils?
Antioxidants are components that prevent auto-oxidation of oils and fats by giving their hydrogen to free radicals formed in the initiation and propagation stages of autoxidation. Edible frying oils are an important source of vitamins and natural antioxidants. They provide protection against diseases such as cancer and cardiovascular diseases.
BS 684-2.33 provides you with guidance on apparatus, the procedures for extraction of antioxidants, chromatography and detection, test report, etc.
The thin-layer chromatographic method and procedure provided by BS 684-2.33 assist you in the detection and identification of antioxidants in animal and vegetable fats and oils, improving the quality and subsistence of animal and vegetable fats and oils and ensuring animal and vegetable fats and oils are free from contaminations.
With obedience and compliance to BS 684-2.33, you can enhance animal and vegetable fats and oils’ effectiveness and efficacy and manufacture a standardized high-quality product.
