Question

Butylated hydroxy anisole is

• A. Antioxidant
• B. Flavor enhancer
• C. Pesticide
• D. Permitted color

Hint:

Butylated hydroxyanisole (BHA) and Butylated hydroxytoluene (BHT) are the two most common synthetic phenolic antioxidants used to prevent oxidation in fat-rich foods.

Answer 1

The Correct Option is A

Step 1: Understanding the Concept:
Antioxidants are food additives used to prevent or delay lipid oxidation, which causes off-flavors, rancidity, and nutritional loss.
They work by scavenging free radicals, donating hydrogen atoms, or chelating metal ions to interrupt the radical chain reactions of autoxidation.
These compounds can be natural (such as tocopherols) or synthetic.

Step 2: Detailed Explanation:
Butylated hydroxyanisole (BHA) is a synthetic phenolic compound.
It consists of a mixture of two isomeric organic compounds: 2-tert-butyl-4-hydroxyanisole and 3-tert-butyl-4-hydroxyanisole.
BHA is widely used as a synthetic antioxidant in fat-rich foods, including ghee, butter spreads, and oils.
The phenolic ring of BHA stabilizes free radicals by donating a hydrogen atom to lipid peroxy radicals:
\[ ROO^{\bullet} + \text{AH} \rightarrow ROOH + A^{\bullet} \]
The resulting antioxidant radical ($A^{\bullet}$) is stable and does not propagate the oxidation chain reaction.
BHA does not function as a flavor enhancer, pesticide, or food color.
Therefore, BHA is classified as a synthetic food-grade antioxidant.

Step 3: Final Answer
Butylated hydroxyanisole (BHA) is a permitted food antioxidant.