| Yazarlar (5) |
Ersin Demir
Türkiye |
|
Dr. Öğr. Üyesi Murat MISIR
Kırşehir Ahi Evran Üniversitesi, Türkiye |
|
İrem Dinçer
Türkiye |
|
Nida Aydoğdu Özdoğan
Afyonkarahisar Sağlık Bilimleri Üniversitesi, Türkiye |
|
Jamballi G. Manjunatha
|
| Özet |
| Tert-butyl hydroquinone (TBHQ) is a member of the synthetic phenolic antioxidant family that prevents the formation of free radicals and prevents radicals from damaging cells by trapping them. In addition, TBHQ is widely preferred as an additive in foods and vegetable oils because of its low cost and high chemical stability. TBHQ is not only a food preservative but is also frequently used as a stabilizer to prevent auto-polymerization in cosmetics, biodiesel, pharmaceuticals, coating products, and different application areas. TBHQ has been shown to cause diseases, such as DNA damage, carcinogenesis, and cell apoptosis, when administered at high doses. Excessive consumption of TBHQ causes adverse effects, such as stomach tumors, liver damage, and underdevelopment of the reproductive system. Different analytical methods have been used to detect TBHQ in food samples. The most important of these methods are traditional analytical methods such as chromatographic and spectrophotometric methods. However, these methods have basic shortcomings such as high analysis costs, long pre-processing, expensive equipment, need for many organic solvents, requiring expertise, and long detection times. In recent years, electrochemical sensors have attracted attention in the scientific world owing to their high sensitivity, fast analysis time, portability, low cost, and convenience of miniaturization. This review discusses electrochemical studies performed to date for the determination of TBHQ in food samples. The methods used in these studies have been evaluated in a wide range of aspects, such as the electrode, working range, detection limits, and analytical applications. |
| Anahtar Kelimeler |
| Antioxidant | Determination | Electrochemistry | Foods | Tert-butyl hydroquinone (TBHQ) |
| Makale Türü | Diğer (Teknik, not, yorum, vaka takdimi, editöre mektup, özet, kitap krıtiği, araştırma notu, bilirkişi raporu ve benzeri) |
| Makale Alt Türü | SCI, SSCI, AHCI, SCI-Exp dergilerinde yayımlanan teknik not, editöre mektup, tartışma, vaka takdimi ve özet türünden makale |
| Dergi Adı | JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION |
| Dergi ISSN | 2193-4126 Wos Dergi Scopus Dergi |
| Dergi Tarandığı Indeksler | SCI-Expanded |
| Makale Dili | Türkçe |
| Basım Tarihi | 01-2024 |
| Cilt No | 18 |
| Sayı | 6 |
| Sayfalar | 5014 / 5030 |
| Doi Numarası | 10.1007/s11694-024-02552-4 |
| Makale Linki | https://link.springer.com/article/10.1007/s11694-024-02552-4 |
| Atıf Sayıları | |
| WoS | 4 |
| SCOPUS | 5 |
| Google Scholar | 5 |
