Scientific Equipment from Edu-Chem Innovations

Evaluation of Anti-Oxidants (BHA & BHT) in Cereal and Packaging by Liquid Chromatography

INTRODUCTION:

The world of Analytical Chromatography involves the separation of the individual components in a Sample, then the measurement of their optical / spectral properties. In the realm of Organic Chemicals, there are VOLATILE Compounds (low boiling points, easily evaporated, like most Solvents) and NONVOLATILE Compounds (high BP/MP, usually solid materials, like many drug and plastic chemicals). There are many cases where the organic material is NOT Volatile or would decompose under the temperatures necessary to cause it to boil (evaporate). In such instances, the popular technique of High-Performance Liquid Chromatography is available.

PURPOSE:

To keep grain-based Cereals fresh, manufacturers of these types of products used to add Anti-Oxidants (Oxygen-blocking / absorbing materials) into the Cereal itself. These materials are typically based on substituted Phenol molecules (BHA = Butyl Hydroxy-Anisole; BHT = Butyl Hydroxy-Toluene). Concerns about the overall safety of the "chemicals" (particularly in children who were the primary consumers of cereals) prompted the cereals makers to do some research into better ways to protect their product from oxidation. It turned out that the Wax Paper lining that contained the Cereal inside of the cardboard box was the ideal "blocking" material, and they found out that adding the BHA & BHT directly to the Wax Paper served to protect the Cereal as well as if it was in the Cereal itself. While some Cereal producers may still add these "additives" to the Cereal, most add it to the packaging (as you can see from the ingredients listing on the label. By taking some of the Wax Paper lining and extracting it with some

Solvents, we can separate them and evaluate them on the HPLC. For extra credit, it would be interesting to see if there is any BHA or BHT remaining in the Cereal; we will be following the official AOAC (Association of Official Analytical Chemists) method for determining the content of Anti-Oxidants in Food Products with the HPLC system.

INSTRUMENTS NEEDED:

EDU-DLC10-HPLC w/ 254nm. UV Detector

& a mixed 70%:30% Methanol-Water Solvent INFO/Buy IT!

Computer operating Peak-Simple Software

INFO/Buy IT!

100 uL Syringe INFO/Buy IT!

SUPPLIES:

1. Vial of 100 PPM BHA Reference Text Box: FUN-SCI Kit
Includes all supplies INFO/Buy IT! STANDARD in Water-Solvent solution

2. Vial of 100 PPM BHT Reference STANDARD in Water-Solvent solution

3. 250 ml. Extracting Solvent(mixture of Alcohols and other solvents specific for Anti-Oxidants)

4. 100 ml. & 250 ml. Pyrex Beakers(for heating the Sample and solvent together)

5. Disposable Pipets and Beakers(for making dilutions)

6. "Hot-Plate" Mug Warmer(for preparing the Samples)

7. Scale or Balance with 1-Gram capability

SAMPLES:

· Test SAMPLE Extracts from several BRANDS (General Mills, Post, Kellogg, Quaker Oats, etc.) and TYPES of Cereals (Corn Flakes, Puffed Rice, Wheaties, Cheerios, etc.)

· Try different BRANDS of similar TYPES of Cereals (generic & namebrand Frosted Corn Flakes), or various TYPES of the same BRAND (Chex cereals - Corn, Wheat, Rice, Bran,Graham, Multi-Grain) to see if the type of Grain has a correlation to the type and amount of Anti-Oxidants used in the packaging. When testing your OWN Cereals, be sure to use a FRESHLY opened box to insure the highest level of Anti-Oxidant (which will eventually fade to nothing with enough exposure to Air).

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