Comparison of Vitamin E, Irganox 1010 and Bht as Antioxidants On Release of Off-Flavor From Hdpe Bottles

Abstract

The effects of vitamin E, Irganox 1010, and BHT as antioxidants for reducing the release of off-flavor (both off-odor and off-taste) from blow- molded HDPE bottles were investigated. A sensory study was conducted and showed that bottles containing vitamin E had a lower odor intensity and a higher acceptability for storage of drinking water compared to bottles contain ing Irganox 1010 or BHT. Forty-seven volatile compounds were identified to release from the bottles using the purge-and-trap GC/MS analysis. Those vola tile compounds, ranging from C 6 to C18, belonged to the groups of n-alkane, 1- alkene, aldehyde, ketone, phenolic, olefin, and paraffin; among them aldehydes and ketones were the most important due to their very low odor thresholds. The bottles containing vitamin E were found to release the least amount of alde hydes and ketones compared to bottles containing Irganox 1010 or BHT. The acceptability of drinking water is correlated inversely to the intensity of odor and taste as well as to the aldehyde/ketone concentration. Therefore vitamin E, although used at about 20% the concentration of Irganox 1010 or BHT, is a superior antioxidant for reducing off-odor and off-taste from HDPE bottles.