ArticleBMC chemistry2024
Thermal decomposition characteristics of BHT and its peroxide (BHTOOH).
Article in BMC chemistry, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed.
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- Efficacy of butylated hydroxytoluene nanoparticles in enhancing the quality and preservation of stallion chilled semen.Veterinary research communications · 2025Article
- Effect of Polyphenols and Flavonoids of Red Sugar Apple (Annona squamosa L.) Peel Extracts on the Inhibition of Lipid Peroxidation in Pumpkin (Cucurbita argyrosperma) Seed Oil.Plant foods for human nutrition (Dordrecht, Netherlands) · 2025Article
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Authors and funding
8 authors.
Funding
Abstract
2,6-Di-tert-butyl-4-methylphenol (BHT) is an excellent antioxidant that is easily oxidized to 2,6-di-tert-butyl-4-hydroperoxyl-4-methyl-2,5-cyclohexadienone (BHTOOH). For the safety of BHT production and usage, it is meaningful to study the thermal stability and decomposition properties of BHT and BHTOOH. In this paper, the thermal decomposition properties of BHT and BHTOOH were compared by the mini closed pressure vessel test (MCPVT) and differential scanning calorimetry (DSC). Their kinetics of thermal decomposition were studied using thermogravimetric analysis (TGA). The thermal decomposition products of BHT and BHTOOH were analyzed by gas chromatography-mass spectrometry (GC-MS). The results show that there was no significant change in temperature pressure when BHT was warmed up under a nitrogen atmosphere, indicating that BHT was stable within 400 K. The thermal decomposition reaction of BHTOOH was rapid with an initial reaction temperature of 375.2 K. The initial exothermic temperature (T
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