Name an antioxidant which prevent in rancidity
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Butylated Hydroxy Anisole.
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Butylated hydroxyl anisole is used to prevent rancidity in foods. Butylated hydroxyanisole is an antioxidant consisting of a mixture of two isomeric organic compounds, 2-tert-butyl-4-hydroxyanisole and 3-tert-butyl-4-hydroxyanisole.
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