Population is increasing rapidly in our country and in the world and the living standards of people are rising at the same rate. This naturally increased the demand for ready-made food products, and thus the production of foodstuffs became an industrial branch. As a result of this development, processed food products increased in variety, while the variety of food additives used in production increased. Many factors such as the diversification of consumer demands, the emergence of new production techniques, the ease of packaging, storage and distribution services, and the introduction of new foods with different combinations have been effective in the development of the food sector in this way.

However, oxidation is the most important issue here. The combination of the components of food products and oxygen in the air creates spontaneous reactions called oxidation. Antioxidants enter the circuit when oxidation, which causes deterioration of the quality of foods, cannot be prevented by technological and physical methods. Butylated hydroxy anisole is one of the synthetic antioxidant substances used in this way.

Butylated hydroxy anisole and similar antioxidants prevent or delay the degradation of the quality properties of food products such as flavor, odor and consistency. In short, these chemical compounds are substances that react with oxygen and eliminate the adverse effects that disrupt food products.

Antioxidants in food industry are substances that prevent deterioration as a result of oxidation reactions such as bitter oil and color changes in food products and prolong the shelf life of products.

 

In the laboratories, butyl hydroxy anisole determination (BHA) studies are carried out within the scope of chemical tests. Spectrophotometric method is used in addition to HPLC method. In the spectrophotometric method, a device called a photometer is used and the amount of substance in the solution is determined using the amount of light passing through or retained by the solution. At the same time, the analyzes are based on the standards issued by national and international organizations.