Butylated hydroxy toluene or butylated hydroxy toluene (BHT) is one of the chemical compounds used as antioxidants in food products such as butylated hydroxy anisole or butyl hydroxy anisole (BHA). Butylated hydroxy toluene, a phenol derivative, reacts with free radicals and reduces the rate of oxidation that causes changes in the color, smell and flavor of food products.

Butylated hydroxy toluene or butylated hydroxy toluene is a crystalline white chemical compound that is easily soluble in oils but insoluble in water. This substance has low activity in vegetable oils such as butylated hydroxy anisole (BHA), but has the property of preserving the food product to which it is added when used with other antioxidants.

Synthetic antioxidants such as BHA and BHT are widely used as additives in food products. It slows down the agitation of oil due to oxidation in fats and oils and food products containing oils. Likewise, these antioxidants prevent color, odor, aroma or flavor changes in food products using vegetable oils, resulting from exposure to these products in the open air. Butylated hydroxy toluene is also used as filler in mineral and vitamin additive preparations.

In the laboratories, determination of butylated hydroxy toluene (BHT) is carried out within the scope of chemical tests. HPLC method is generally used in these analyzes. This method, which is defined as High Performance Liquid Chromatography, is easily adapted in quantitative analyzes and is more preferred for the separation of non-volatile or easily degradable chemical compounds by temperature. In the HPLC method, the components dissolved in the liquid enter into various interactions with the fixed phase on a solid support, moving at different speeds in the column, leaving the column separated from each other at different times.