Effect of Corn Oil and Casein on the Antimicrobial Activity of Phenolic Antioxidants

Authors

  • E. RICO-MUÑOZ,

    1. Authors Rico-Muñoz and Davidson are affiliated with the Dept. of Food Technology & Science, Univ. of Tennessee, P.O. Box 1071, Knoxville, TN 37901–1071.
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  • P. M. DAVIDSON

    1. Authors Rico-Muñoz and Davidson are affiliated with the Dept. of Food Technology & Science, Univ. of Tennessee, P.O. Box 1071, Knoxville, TN 37901–1071.
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  • Presented at the 42nd Annual Meeting of the Institute of Food Technologists, Las Vegas, NV, June, 1982.

ABSTRACT

Several inhibitory concentrations of butylated hydroxyanisole (BHA) and tertiary butylhydroquinone (TBHQ) were tested against five microorganisms in the presence of 0, 1.5, 3.0 and 4.5% (v/v) of a lipid, corn oil, or 0, 3, 6 and 9% (w/v) of a protein, casein. In all cases, casein depressed, but did not abolish, the antimicrobial activity of BHA. However, corn oil virtually eliminated the antimicrobial properties of lethal doses of BHA. In contrast, TBHQ was affected much less by the food components than BHA, retaining considerable antimicrobial activity in most cases except with Staphylococcus aureus.

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