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W218308

Butylated hydroxyanisole

99%, FCC, FG

Synonym(s):

2(3)-t-Butyl-4-hydroxyanisole, 2(3)-t-Butylhydroquinone monomethyl ether, BHA

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About This Item

Linear Formula:
(CH3)3CC6H3(OCH3)OH
CAS Number:
25013-16-5
Molecular Weight:
180.24
FEMA Number:
2183
UNSPSC Code:
12164502
NACRES:
NA.21
EC Number:
246-563-8
E Number:
E 320
MDL number:
MFCD01779059
Organoleptic:
mild
Grade:
FG, Fragrance grade, Halal, Kosher
Biological source:
synthetic
Agency:
follows IFRA guidelines
Food allergen:
no known allergens
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biological source

synthetic

Quality Level

300, 400

grade

FG, Fragrance grade, Halal, Kosher

agency

follows IFRA guidelines

reg. compliance

EU Regulation 1223/2009, EU Regulation 1333/2008 & 178/2002, FCC, FDA 21 CFR 117, FDA 21 CFR 172.515

vapor density

6.2 (vs air)

assay

99%

autoignition temp.

599 °F

mp

58-60 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

fragrance allergen

no known allergens

organoleptic

mild

SMILES string

O(C)c1cc(c(cc1)O)C(C)(C)C

InChI

1S/C11H16O2/c1-11(2,3)9-7-8(13-4)5-6-10(9)12/h5-7,12H,1-4H3

InChI key

MRBKEAMVRSLQPH-UHFFFAOYSA-N

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General description

Butylated hydroxyanisole is a volatile monohydric phenolic compound mainly used as an antioxidant and preservative in the food industry. It is used to preserve the flavor and color of oils due its ability to restrict the oxidation of short chain fatty acids.

Application


  • Inhibition of NADPH oxidase 2 enhances resistance to viral neuroinflammation by facilitating M1-polarization of macrophages at the extraneural tissues.: This study examines the potential neuroprotective effects of butylated hydroxyanisole (BHA) in modulating immune responses during viral infections of the nervous system, suggesting BHA′s utility in reducing neuroinflammation through macrophage modulation (Choi et al., 2024).

  • Highly Sensitive Electrochemical Determination of Butylated Hydroxyanisole in Food Samples Using Electrochemical-Pretreated Three-Dimensional Graphene Electrode Modified with Silica Nanochannel Film.: This study presents a novel method for detecting BHA in food products, emphasizing its role in food safety and quality control, and showcasing advanced material use for enhanced analytical performance (Huang et al., 2024).

  • Purification and identification of novel antioxidant peptides derived from Bombyx mori pupae hydrolysates.: While focusing on antioxidant peptides, this research also contextualizes the antioxidant market where BHA is prominently used, underscoring the ongoing search for natural and effective alternatives in food and pharmaceutical industries (Chukiatsiri et al., 2024).

pictograms

Environment
GHS09

hcodes

H411

Hazard Classifications

Aquatic Chronic 2

Storage Class

11 - Combustible Solids

wgk

WGK 2

flash_point_f

241.9 °F - Pensky-Martens closed cup

flash_point_c

116.6 °C - Pensky-Martens closed cup

ppe

Eyeshields, Gloves, type P3 (EN 143) respirator cartridges

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Certificates of Analysis (COA)

Lot/Batch Number
SHBS9450
SHBR4871
SHBR7184
SHBN2267
SHBN2287

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Burdock GA
Encyclopedia of Food and Color Additives, 1, 326-328 (1997)
Safety assessment of butylated hydroxyanisole and butylated hydroxytoluene as antioxidant food additives
Williams GM, et al.
Food And Chemical Toxicology, 37(9), 1027-1038 (1999)
Azman Abdullah et al.
Pharmacological reports : PR, 64(3), 680-697 (2012-07-21)
The transcription factor Nrf2 regulates expression of multiple cellular defence proteins through the antioxidant response element (ARE). Nrf2-deficient mice (Nrf2(-/-)) are highly susceptible to xenobiotic-mediated toxicity, but it is not known whether this reflects low basal expression or reduced inducibility
Safety aspects of food preservatives
Parke DV & Lewis DFV
Food Additives and Contaminants, 9(5), 561-577 (1992)
Mariola Kozłowska et al.
Journal of food science, 77(9), C994-C999 (2012-08-21)
The aim of this study was to establish the applicability of natural water-ethanol extracts of herbs and spices in increasing the oxidative stability of plant oils and in the production of novel food. Different concentrations (0, 100, 300, 500, and
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