Question

Write the name of two antioxidants added in food to prevent it from getting rancid

Answer 1

Knowledge of the mechanism of such oxidation reactions has led to the use of “antioxidants” that stabilize hydroperoxides and prevent their breakdown. “Butylated hydroxytoluene” (BHT) and “butylated hydroxyl anisole” (BHA) can be found in shortening, chips, baked goods and cereals, all of which have the potential for rancidity due to their unsaturated fat content. Of course, these preservatives are not just randomly or recklessly added. Like all food additives, the amounts that are added are strictly regulated based upon the maximum dose that causes no adverse effect in animals. This “No Observed Adverse Effect Level” (NOAEL) is then divided by a further factor of 100 to arrive at the “Acceptable Daily Intake” (ADI), the amount that can be safely ingested by humans on a daily basis over a lifetime.

Answer 2

butylated hydroxy toluene
butylated hydroxy anisole