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decision as to what method should be used depends on the matrix to be analysed.
The majority of them are for liquids i.e. oils and further method development may
be required to adapt them to be applicable for all matrices.

11.4 References

1 ‘AOAC Official Method 983.15. Phenolic antioxidants in oils, fats and butter oil, liquid
chromatographic method. IUPAC-AOAC Method’, AOAC Official Method of Analysis
(2000) 47.2.02 p 2.
2 ‘Liquid-chromatographic method for the determination of 9 phenolic antioxidants in
butter oil – collaborative study’, Page B D. Journal of AOAC International (1993) 76(4),
765–779.
3 ‘Effect of pH on the retention behavior of some preservatives-antioxidants in reverse-
phase high-performance liquid-chromatography’, Ivanovic D, Medenica M,
Nivaudguernet E, Guernet M. Chromatographia (1995) 40(11–12), 652–656.
4 ‘Separation and determination of phenolic antioxidants by HPLC with surfactant/n-
propanol mobile phases’, Aparicio A, San Andres M P, Vera S. HRC-Journal of High
Resolution Chromatography (2000) 23(4), 324–328.
5 ‘Liquid chromatographic determination of phenolic antioxidants in bakery products’,
Rafecas M, Guardiola F, Illera M, Codony R, Boatella J. Journal of Chromatography A
(1998) 822(2), 305–309.
6 ‘Determination of 9 phenolic antioxidants in foods by high-performance liquid-
chromatography’,Yamada M, Miyata M, Kato Y, Nakamura M, Nishijima M, Shibata
T, Ito Y. Journal of the Hygienic Society of Japan (1993) 34(6), 535–541.
7 ‘Microbore liquid-chromatography with electrochemical detection for the control of
phenolic antioxidants in drugs and foods’, Boussenadji R, Porthault M, Berthod A.
Journal of Pharmaceutical and Biomedical Analysis (1993) 11(1), 71–78.
8 ‘Direct injection of edible oils as microemulsions in a micellar mobile phase applied to
the liquid chromatographic determination of synthetic antioxidants’, Noguera-Orti J F,
Villanueva-Camanas R M, Ramis-Ramos G. Analytica Chimica Acta. (1999) 387(2),
127–134.
9 ‘Determination of synthetic antioxidants in dairy products and dietetic supplements by
micellar liquid chromatography with direct sample injection’, Noguera-Orti J F,
Villanueva-Camanas R M, Ramis-Ramos G. Chromatographia (2000) 51(1–2), 53–60.
10 ‘Mise au point de la recherché d’antioxydants a usage alimentaire et applications’,
Rustan I, Damiano M-A, Lesgards G. Ann. Fals. Exp. Chim. (1993) 86(919), 201–214.
[French]
11 ‘Simultaneous determination of antioxidants, preservatives and sweeteners permitted as
additives in food by micellar electrokinetic chromatography’, Boyce M C. Journal of
Chromatography A (1999) 847, 369–375.
12 ‘Comparison between capillary electrophoresis and high-performance liquid-chroma-
tography separation of food grade antioxidants’. Hall C A, Zhu A, Zeece M G. Journal
of Agricultural and Food Chemistry (1994) 42(4), 919–921.
13 ‘Simultanous stopped-flow determination of butylated hydroxyanisole and propyl
gallate using a T-format luminescence spectrometer’, Aguilar-Caballos M P, Gomez-
Hens A, Perez-Bendito D. Journal of Agricultural and Food Chemistry (2000) 48(2),
312–317.
14 ‘Simultaneous kinetic determination of butylated hydroxyanisole and propyl gallate by
coupling stopped-flow mixing technique and diode-array detection’, AguilarCaballos M
P, GomezHens A, PerezBendito D. Analytica Chimica Acta (1997) 354(1–3), 173–179.
15 ‘Voltammetric determination of butylated hydroxyanisole, butylated hydroxytoluene,