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Key Documents

W218308

Sigma-Aldrich

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:
Molecular Weight:
180.24
FEMA Number:
2183
EC Number:
MDL number:
UNSPSC Code:
12164502
E Number:
E 320
NACRES:
NA.21

biological source

synthetic

Quality Level

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

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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Related Categories

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

Hazard Statements

Precautionary Statements

Hazard Classifications

Aquatic Chronic 2

Storage Class Code

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

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

Certificates of Analysis (COA)

Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.

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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)
Hip Seng Yim et al.
International journal of medicinal mushrooms, 13(3), 245-255 (2011-12-06)
The present study aims to assess the antioxidant activities (AOA) and total phenolic content (TPC) of water extracts of selected edible wild mushrooms: Pleurotus porrigens, Schizophyllum commune, Hygrocybe conica, and Lentinus ciliatus. The AOA were evaluated against DPPH radical and
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
Fang Li et al.
Molecular medicine reports, 6(3), 625-630 (2012-07-04)
Cerebrovascular injury is one of the three major causes of death and is the leading cause of adult disability. Despite the increasing progress in emergency treatment and early rehabilitation in patients with cerebrovascular injury, treatment options for neurological dysfunction that

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