2,6-Di-tert-butyl-hydroxytoluene and its metabolites in foods

2,6-Di-tert-butyl-hydroxytoluene (BHT, E-321) is a synthetic phenolic antioxidant which has been widely used as an additive in the food, cosmetic, and plastic industries for the last 70 years. Although it is considered safe for human health at authorized levels, its ubiquitous presence and the contr...

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Autores: Nieva Echevarría, Bárbara, Manzanos Arnaiz, María José, Goikoetxea Osés, Encarnación, Guillén Loren, María Dolores
Tipo de recurso: artículo
Fecha de publicación:2014
País:España
Institución:Universidad del País Vasco
Repositorio:Addi. Archivo Digital para la Docencia y la Investigación
OAI Identifier:oai:addi.ehu.eus:10810/73559
Acceso en línea:http://hdl.handle.net/10810/73559
Access Level:acceso abierto
Palabra clave:BHT
metabolites
food safety
dietary exposure
analytical techniques
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spelling 2,6-Di-tert-butyl-hydroxytoluene and its metabolites in foodsNieva Echevarría, BárbaraManzanos Arnaiz, María JoséGoikoetxea Osés, EncarnaciónGuillén Loren, María DoloresBHTmetabolitesfood safetydietary exposureanalytical techniques2,6-Di-tert-butyl-hydroxytoluene (BHT, E-321) is a synthetic phenolic antioxidant which has been widely used as an additive in the food, cosmetic, and plastic industries for the last 70 years. Although it is considered safe for human health at authorized levels, its ubiquitous presence and the controversial toxicological data reported are of great concern for consumers. In recent years, special attention has been paid to these 14 metabolites or degradation products: BHT-CH2OH, BHT-CHO, BHT-COOH, BHT-Q, BHT-QM, DBP, BHT-OH, BHT-OOH, TBP, BHQ, BHT-OH(t), BHT-OH(t)QM, 2-BHT, and 2-BHT-QM. These derived compounds could pose a human health risk from a food safety point of view, but they have been little studied. In this context, this review deals with the occurrence, origin, and fate of BHT in foodstuffs, its biotransformation into metabolites, their toxicological implications, their antioxidant and prooxidant properties, the analytical determination of metabolites in foods, and human dietary exposure. Moreover, noncontrolled additional sources of exposure to BHT and its metabolites are highlighted. These include their carry-over from feed to fish, poultry and eggs, their presence in smoke flavorings, their migration from plastic pipelines and packaging to water and food, and their presence in natural environments, from which they can reach the food chain.This work was supported by the Spanish Ministry of Economy and Competitiveness (MINECO, AGL2012-36466), the Basque Government (EJ-GV, GIC10/85-IT-463-10), and the UPV/EHU (UFI-11/21). Author B.N-E. thanks the UPV/EHU for a predoctoral fellowship.wiley202520252014info:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10810/73559reponame:Addi. Archivo Digital para la Docencia y la Investigacióninstname:Universidad del País VascoInglésinfo:eu-repo/grantAgreement/MINECO/AGL2012-36466/https://doi.org/10.1111/1541-4337.12121info:eu-repo/semantics/openAccess© 2014 Institute of Food Technologists, published by Wileyoai:addi.ehu.eus:10810/735592026-06-18T09:23:17Z
dc.title.none.fl_str_mv 2,6-Di-tert-butyl-hydroxytoluene and its metabolites in foods
title 2,6-Di-tert-butyl-hydroxytoluene and its metabolites in foods
spellingShingle 2,6-Di-tert-butyl-hydroxytoluene and its metabolites in foods
Nieva Echevarría, Bárbara
BHT
metabolites
food safety
dietary exposure
analytical techniques
title_short 2,6-Di-tert-butyl-hydroxytoluene and its metabolites in foods
title_full 2,6-Di-tert-butyl-hydroxytoluene and its metabolites in foods
title_fullStr 2,6-Di-tert-butyl-hydroxytoluene and its metabolites in foods
title_full_unstemmed 2,6-Di-tert-butyl-hydroxytoluene and its metabolites in foods
title_sort 2,6-Di-tert-butyl-hydroxytoluene and its metabolites in foods
dc.creator.none.fl_str_mv Nieva Echevarría, Bárbara
Manzanos Arnaiz, María José
Goikoetxea Osés, Encarnación
Guillén Loren, María Dolores
author Nieva Echevarría, Bárbara
author_facet Nieva Echevarría, Bárbara
Manzanos Arnaiz, María José
Goikoetxea Osés, Encarnación
Guillén Loren, María Dolores
author_role author
author2 Manzanos Arnaiz, María José
Goikoetxea Osés, Encarnación
Guillén Loren, María Dolores
author2_role author
author
author
dc.subject.none.fl_str_mv BHT
metabolites
food safety
dietary exposure
analytical techniques
topic BHT
metabolites
food safety
dietary exposure
analytical techniques
description 2,6-Di-tert-butyl-hydroxytoluene (BHT, E-321) is a synthetic phenolic antioxidant which has been widely used as an additive in the food, cosmetic, and plastic industries for the last 70 years. Although it is considered safe for human health at authorized levels, its ubiquitous presence and the controversial toxicological data reported are of great concern for consumers. In recent years, special attention has been paid to these 14 metabolites or degradation products: BHT-CH2OH, BHT-CHO, BHT-COOH, BHT-Q, BHT-QM, DBP, BHT-OH, BHT-OOH, TBP, BHQ, BHT-OH(t), BHT-OH(t)QM, 2-BHT, and 2-BHT-QM. These derived compounds could pose a human health risk from a food safety point of view, but they have been little studied. In this context, this review deals with the occurrence, origin, and fate of BHT in foodstuffs, its biotransformation into metabolites, their toxicological implications, their antioxidant and prooxidant properties, the analytical determination of metabolites in foods, and human dietary exposure. Moreover, noncontrolled additional sources of exposure to BHT and its metabolites are highlighted. These include their carry-over from feed to fish, poultry and eggs, their presence in smoke flavorings, their migration from plastic pipelines and packaging to water and food, and their presence in natural environments, from which they can reach the food chain.
publishDate 2014
dc.date.none.fl_str_mv 2014
2025
2025
dc.type.none.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv http://hdl.handle.net/10810/73559
url http://hdl.handle.net/10810/73559
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv info:eu-repo/grantAgreement/MINECO/AGL2012-36466/
https://doi.org/10.1111/1541-4337.12121
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
© 2014 Institute of Food Technologists, published by Wiley
eu_rights_str_mv openAccess
rights_invalid_str_mv © 2014 Institute of Food Technologists, published by Wiley
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv wiley
publisher.none.fl_str_mv wiley
dc.source.none.fl_str_mv reponame:Addi. Archivo Digital para la Docencia y la Investigación
instname:Universidad del País Vasco
instname_str Universidad del País Vasco
reponame_str Addi. Archivo Digital para la Docencia y la Investigación
collection Addi. Archivo Digital para la Docencia y la Investigación
repository.name.fl_str_mv
repository.mail.fl_str_mv
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