Application of experimental design for extraction of BHA and BHT from edible vegetable oil and their determination using HPLC

Application of experimental design for extraction of BHA and BHT from edible vegetable oil and their determination using HPLC

The optimal conditions of liquid–liquid extraction of two synthetic phenolic antioxidants, BHA and BHT were investigated in five Iranian edible vegetable oil samples using the central composite design. Stepwise multiple linear regression method was used for construction of different models based on...

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Main Authors: M.R. Hadjmohammadi, M. Ehsani, K. Kamel, P. Biparva
Format: Article
Language:English
Published: HBKU Press 2012-08-01
Series:QScience Connect
Online Access:http://www.qscience.com/doi/pdf/10.5339/connect.2012.7
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spelling doaj-cc68d46637ca460684c47e02396b39372020-11-24T21:13:51ZengHBKU PressQScience Connect2223-506X2012-08-012012110.5339/connect.2012.7Application of experimental design for extraction of BHA and BHT from edible vegetable oil and their determination using HPLCM.R. HadjmohammadiM. EhsaniK. KamelP. BiparvaThe optimal conditions of liquid–liquid extraction of two synthetic phenolic antioxidants, BHA and BHT were investigated in five Iranian edible vegetable oil samples using the central composite design. Stepwise multiple linear regression method was used for construction of different models based on the experimental data. Optimum conditions for BHA and BHT were achieved using 3 ml of ethanolic solution containing (0.25% v/v) of glacial acetic acid, three extractions and a mixing time of 10 minutes. http://www.qscience.com/doi/pdf/10.5339/connect.2012.7
collection DOAJ
language English
format Article
sources DOAJ
author M.R. Hadjmohammadi
M. Ehsani
K. Kamel
P. Biparva
spellingShingle M.R. Hadjmohammadi
M. Ehsani
K. Kamel
P. Biparva
Application of experimental design for extraction of BHA and BHT from edible vegetable oil and their determination using HPLC
QScience Connect
author_facet M.R. Hadjmohammadi
M. Ehsani
K. Kamel
P. Biparva
author_sort M.R. Hadjmohammadi
title Application of experimental design for extraction of BHA and BHT from edible vegetable oil and their determination using HPLC
title_short Application of experimental design for extraction of BHA and BHT from edible vegetable oil and their determination using HPLC
title_full Application of experimental design for extraction of BHA and BHT from edible vegetable oil and their determination using HPLC
title_fullStr Application of experimental design for extraction of BHA and BHT from edible vegetable oil and their determination using HPLC
title_full_unstemmed Application of experimental design for extraction of BHA and BHT from edible vegetable oil and their determination using HPLC
title_sort application of experimental design for extraction of bha and bht from edible vegetable oil and their determination using hplc
publisher HBKU Press
series QScience Connect
issn 2223-506X
publishDate 2012-08-01
description The optimal conditions of liquid–liquid extraction of two synthetic phenolic antioxidants, BHA and BHT were investigated in five Iranian edible vegetable oil samples using the central composite design. Stepwise multiple linear regression method was used for construction of different models based on the experimental data. Optimum conditions for BHA and BHT were achieved using 3 ml of ethanolic solution containing (0.25% v/v) of glacial acetic acid, three extractions and a mixing time of 10 minutes.
url http://www.qscience.com/doi/pdf/10.5339/connect.2012.7
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AT kkamel applicationofexperimentaldesignforextractionofbhaandbhtfromediblevegetableoilandtheirdeterminationusinghplc
AT pbiparva applicationofexperimentaldesignforextractionofbhaandbhtfromediblevegetableoilandtheirdeterminationusinghplc
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