Determination of synthetic phenolic antioxidants in food items using reversed-phase HPLC

A HPLC with gradient elution method for the determination of the synthetic phenolic antioxidants (SPAs) propyl gallate (PG), tertiary butyl hydroquinone (TBHQ), butylated hydroxyanisole (BHA), and butylated hydroxytoluene (BHT) in food items is described. A C18 column served as the stationary phase; the gradient elution was formed by acetonitrile and water:acetic acid (1%). The UV detector was set at 280 nm. Under the recommended conditions, separation of the four SPAs was achieved in less than 8 min. Analytical characteristics of the HPLC method such as limit of detection, linear range, and reproducibility were evaluated. Extraction parameters were optimized for the recoveries of the SPAs in different types of food items (cooking oil, margarine and butter, and cheese). Before the HPLC separation, the SPAs were extracted with methanol/acetonitrile (1:1, v/v) and were subjected to vortex/ultrasonic treatment. The extracts were next kept in a freezer (∼2 h) to precipitate co-extracted components. Recoveries of the SPAs when spiked to cooking oil, margarine, butter and cheese at 50 and 200 mg l−1 were in the ranges 93.3–108.3% for PG, 85.3–108.3% for TBHQ, 96.7–101.2% for BHA and 73.9–94.6% for BHT. The method was applied to the determination of SPAs in 38 food items (16 cooking oils, ten margarine, six butter and six cheese samples). The levels of SPAs in positive samples are all below the legal limits of Malaysia.