[Effect of fatty acids on the antibacterial activity of butylated hydroxytoluene (BHT)]

This study deals with the effect of the association of certain fatty acids with butylhydroxytoluene (BHT) on the antibacterial activity of this antioxidant. Evidence is drawn from the results as to an increase of the inhibitory effect of the antioxidant towards a few bacterial strains when it is associated with either lauric acid or palmitoleic acid.