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Physicochemical and Spectroscopic Characterization of Biofield Treated Butylated Hydroxytoluene
Food & Industrial Microbiology (2015)
  • Dahryn Trivedi
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.
  • Trivedi Effect,
  • The Trivedi Effect,
  • Mahendra Kumar Trivedi,
  • Mahendra Trivedi,
  • Biofield,
  • Biofield Treatment,
  • Butylated Hydroxytoluene,
  • Use of Bht as An Antioxidants,
  • Spectral Properties of Bht,
  • Thermogravimetric Analysis of Bht,
  • Physicochemical Properties of Bht,
  • X-Ray Diffraction of Bht,
  • XRD Study/Analysis of Bht,
  • Crystallite Size/Nature of Bht,
  • DSC Study/Analysis of Bht,
  • FT-IR Spectra /Spectroscopy of Bht,
  • Lattice Parameter of Bht,
  • UV-Vis Spectroscopic Analysis of Bht,
  • X-Ray Powder Diffractogram of Bht,
  • TGA/DSC Thermograms of Bht,
  • Vibration Modes in Butylated Hydroxytoluene,
  • UV-Vis Spectra of Butylated Hydroxytoluene /Bht,
  • Monohydric Phenol Derivative,
  • Used in Food and Pharmaceutical Industries
Publication Date
October 9, 2015
Citation Information
Trivedi MK, Branton A, Trivedi D, Nayak G, Singh R, et al. (2015) Physicochemical and Spectroscopic Characterization of Biofield Treated Butylated Hydroxytoluene. J Food Ind Microbiol 1: 101. doi:10.4172/jfim.1000101
Creative Commons license
Creative Commons License
This work is licensed under a Creative Commons CC_BY-NC-SA International License.