Oxidation of synthetic phenolic antioxidants during water chlorination

The degradation of seven phenolic antioxidants and metabolites during chlorination was investigated. Under strong chlorination conditions (10 mg L(-1) chlorine, 24h), five of the target compounds were significantly degraded, while only BHT-Q (2,6-di-tert-butylcyclohexa-2,5-diene-1,4-dione) and BHT-CHO (3,5-di-tert-butyl-4-hydroxybenzaldehyde) were stable. The effect of the presence of bromide to the sample was only significant for BHA (butylated hydroxyanisole) resulting in increased disappearance rate as it is increased. Moreover, the disappearance kinetics were investigated at different concentrations of chlorine and pH of sample using a factorial experimental design. It was observed that the pH of the sample was a significant factor for BHT (butylated hydroxytoluene) and BHA, and chlorine concentration was significant for BHT, resulting in increased disappearance kinetics as they are increased. The degradation of these compounds has revealed two main processes: hydroxylation and oxidation of the aromatic system. The hydroxylated derivatives in some cases (e.g. from BHT-OH (2,6-di-tert-butyl-4-(hydroxymethyl)phenol) and BHT-COOH (3,5-di-tert-butyl-4-hydroxybenzoic acid)) are formed via the chlorinated and/or brominated intermediate. Moreover, the oxidation of the aromatic system leads to the quinone derivatives. The investigation of these by-products in real samples by solid-phase extraction-gas chromatography-mass spectrometry (SPE-GC-MS) showed that derivatives of BHT, BHT-OH and/or BHT-COOH occurred in wastewater and drinking water samples analysed.