Trivedi MK, Branton A, Trivedi D, Nayak G, Singh R
The antioxidants play an important role in the preservation of foods and the management of oxidative stress related diseases by acting on reactive oxygen species and free radicals. However, their use in high temperature processed food and pharmaceuticals are limited due to its low thermal stability. The objective of the study was to use the biofield energy treatment on butylated hydroxytoluene (BHT) i.e. antioxidant and analyse its impact on the physical, thermal, and spectral properties of BHT. For the study, the sample was divided into two groups and termed as control and treated. The treated group was subjected to biofield energy treatment. The characterization of treated sample was done using X-ray diffraction (XRD), differential scanning calorimetry (DSC), thermogravimetric analysis (TGA), Fourier transform infrared (FT-IR) and UV-visible (UV-Vis) spectroscopy. The XRD results showed the alteration in lattice parameters, unit cell volume, and molecular weight along with 14.8% reduction in the crystallite size of treated sample as compared to the control. The DSC analysis showed an increase in the latent heat of fusion from 75.94 J/g (control) to 96.23 J/g in the treated BHT sample. The TGA analysis showed an increase in onset temperature of decomposition (130°C→136°C) and maximum thermal decomposition temperature (152.39°C→158.42°C) in the treated sample as compared to the control. Besides, the FT-IR analysis reported the shifting of aromatic C-H stretching peak towards higher frequency (3068→3150 cm-1) and C=C stretching towards lower frequency (1603→1575 cm-1) as compared to the control sample. Moreover, the UV spectrum also revealed the shifting of the peak at λmax 247 nm (control) to 223 nm in the treated sample. The overall results showed the impact of biofield energy treatment on physical, thermal and spectral properties of BHT sample.
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Journal of Food & Industrial Microbiology received 160 citations as per Google Scholar report
