NATURAL BUTYLATED HYDROXYTOLUENE (BHT): A REVIEW
Keywords:
antioxidant compounds, BHT, synthetic antioxidant replacement, halophyte plants, phytoplanktonAbstract
The 2,6-bis (1.1-dimethylethyl)-4-methylphenol (BHT), also known as butylhydroxytoluene, is a lipophilic (fat soluble) organic compound that is primarily used as an antioxidant food additive as well as in cosmetics, pharmaceuticals, jet fuels, rubber, petroleum products, and electrical transformer oil. BHT is prepared by the reaction of p-cresol (4- methylphenol) with isobutylene (2-methylpropene) catalyzed by sulfuric acid. Recently scientists have found out that BHT has carcinogenic effects on human foods and has been banned for such uses. A naturally occurring BHT was identified in the halophyte plant Mesembryanthemum crystallinum. It was also demonstrated that four freshwater phytoplankton, including a green alga (Botryococcus braunii) and three cyanobacteria [Cylindrospermopsis raciborskii, Microcystis aeruginosa and Oscillatoria sp.] were capable of producing BHT. The fact that BHT can be produced naturally in plant leaves or in Alga is very interesting and must be considered and explored for others species. The present paper was prepared to show the difference between natural and synthetic antioxidant and to focus research on the replacement of synthetic antioxidant by natural ones produced in nature like natural BHT.
References
Adams, P., Nelson, D.E., Yamada, S., Chmara, W., Jensen, R.G., Bohnert, H.J., Griffiths, H. (1998): Growth and development of Mesembryanthemum crystallinum (Aizoaceae). – The New Phytologist 138(2): 171-190.
Allen, R.D. (1995): Dissection of oxidative stress tolerance using transgenic plants. – Plant Physiology 107(4): 1049-1054.
Babu, B., Wu, J.T. (2008): Production of natural butylated hydroxytoluene as an antioxidant by freshwater phytoplankton 1. – Journal of Phycology 44(6): 1447-1454.
Bouftira, I., Abdelly, C., Sfar, S. (2007): Identification of a naturally occurring 2, 6-bis (1.1-dimethylethyl)-4-methylphenol from purple leaves of the halophyte plant Mesembryanthemum crystallinum. – African Journal of Biotechnology 6(9): 1136-1139.
Carr, A.C., Zhu, B.Z., Frei, B. (2000): Potential antiatherogenic mechanisms of ascorbate (vitamin C) and α-tocopherol (vitamin E). – Circulation Research 87(5): 349-354.
Croft, K.D. (1998): The chemistry and biological effects of flavonoids and phenolic acids a. – Annals of the New York Academy of Sciences 854(1): 435-442.
Cushman, J.C., Bohnert, H.J. (1999): Crassulacean acid metabolism: molecular genetics. – Annual Review of Plant Biology 50(1): 305-332.
de Azevedo Neto, A.D., Prisco, J.T., Enéas-Filho, J., de Abreu, C.E.B., Gomes-Filho, E. (2006): Effect of salt stress on antioxidative enzymes and lipid peroxidation in leaves and roots of salt-tolerant and salt-sensitive maize genotypes. – Environmental and Experimental Botany 56(1): 87-94.
Devlieghere, F., Vermeiren, L., Debevere, J. (2004): New preservation technologies: possibilities and limitations. – International Dairy Journal 14(4): 273-285.
Fiege, H., Voges, H.W., Hamamoto, T., Umemura, S., Iwata, T., Miki, H., Fujita, Y., Buysch, H.J., Garbe, D., Paulus, W. (2000): Phenol derivatives. – Ullmann's Encyclopedia of Industrial Chemistry 26: 521-582.
Gould, G.W. (1995): Biodeterioration of foods and an overview of preservation in the food and dairy industries. – International Biodeterioration & Biodegradation 36(3-4): 267-277.
Ibdah, M., Krins, A., Seidlitz, H.K., Heller, W., Strack, D., Vogt, T. (2002): Spectral dependence of flavonol and betacyanin accumulation in Mesembryanthemum crystallinum under enhanced ultraviolet radiation. – Plant, Cell & Environment 25(9): 1145-1154.
Ibtissem, B., Imen, M., Souad, S. (2010): Dosage of 2, 6-bis (1.1-dimethylethyl)-4-methylphenol (BHT) in the plant extract Mesembryanthemum crystallinum. – BioMed Research International 5p.
McGhie, T.K., Walton, M.C. (2007): The bioavailability and absorption of anthocyanins: towards a better understanding. – Molecular Nutrition & Food Research 51(6): 702-713.
Naidu, A.S. (2000): Natural Food Microbial Systems. – Routledge: Taylor and Francis Group 818p.
Park, P.J., Heo, S.J., Park, E.J., Kim, S.K., Byun, H.G., Jeon, B.T., Jeon, Y.J. (2005): Reactive oxygen scavenging effect of enzymatic extracts from Sargassum thunbergii. – Journal of Agricultural and Food Chemistry 53(17): 6666-6672.
Qiu-Fang, Z., Yuan-Yuan, L., Cai-Hong, P., Cong-Ming, L., Bao-Shan, W. (2005): NaCl enhances thylakoid-bound SOD activity in the leaves of C3 halophyte Suaeda salsa L. – Plant Science 168(2): 423-430.
Quintavalla, S., Vicini, L. (2002): Antimicrobial food packaging in meat industry. – Meat Science 62(3): 373-380.
Shahidi, F., Janitha, P.K., Wanasundara, P.D. (1992): Phenolic antioxidants. – Critical Reviews in Food Science & Nutrition 32(1): 67-103.
Sigaud-Kutner, T.C., Neto, A.M., Pinto, E., Colepicolo, P. (2005): Diel activities of antioxidant enzymes, photosynthetic pigments and malondialdehyde content in stationary-phase cells of Tetraselmis gracilis (Prasinophyceae). – Aquatic Botany 82(4): 239-249.
Sinha, R.P., Ambasht, N.K., Sinha, J.P., Häder, D.P. (2003): Wavelength-dependent induction of a mycosporine-like amino acid in a rice-field cyanobacterium, Nostoc commune: role of inhibitors and salt stress. – Photochemical & Photobiological Sciences 2(2): 171-176.
Urquiaga, I.N.E.S., Leighton, F. (2000): Plant polyphenol antioxidants and oxidative stress. – Biological Research 33(2): 55-64.
Venkatesh, R., Sood, D. (2011): A review of the physiological implications of antioxidants in food. Bachelor of Science Interactive Qualifying Project. – Worcester, Massachusetts, US: Worcester Polytechnic Institute 72p.
Winter, K., von Willert, D.J. (1972): NaCl-induzierter Crassulaceensäurestoffwechsel bei Mesembryanthemum crystallinum. – Zeitschrift für Pflanzenphysiologie 67(2): 166-170.
Downloads
Published
Issue
Section
License
Copyright (c) 2023 IBTISSEM BOUFTIRA
This work is licensed under a Creative Commons Attribution 4.0 International License.
