A comparison of alkylated phenols as antioxidants for lard

Miller, G. J.; Quackenbush, F. W.

doi:10.1007/bf02640261

Cited by 24 publications

(12 citation statements)

References 4 publications

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“…Gorden (1990) reported that substitution at the para position with an ethyl or n-butyl group rather than a methyl group improves the activity of the antioxidant; however, the presence of chain or branched alkyl groups in this position decreases the antioxidant activity. The stability of the phenoxyl radical is further increased by bulky groups in the 2 and 6 positions as in 2,6-di-t-butyl-4-methylphenol (BHT) (Miller & Quakenbush, 1957), since these substituents increase the steric hindrance in the region of the radical and thereby further reduce the rate of propagation reactions involving the antioxidant radical (Reactions 8,9,10 …”

Section: R Ro Roo Ahmentioning

confidence: 99%

Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects – A review

Shahidi

Ambigaipalan

2015

Journal of Functional Foods

2,167

1,342

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Available online A B S T R A C TThis review reports on the latest research results and applications of phenolic and polyphenolic compounds. Phenolic compounds, ubiquitous in plants, are an essential part of the human diet and are of considerable interest due to their antioxidant properties and potential beneficial health effects. These compounds range structurally from a simple phenolic molecule to complex high-molecular-weight polymers. There is increasing evidence that consumption of a variety of phenolic compounds present in foods may lower the risk of health disorders because of their antioxidant activity. When added to foods, antioxidants control rancidity development, retard the formation of toxic oxidation products, maintain nutritional quality, and extend the shelf-life of products. Due to safety concerns and limitation on the use of synthetic antioxidants, natural antioxidants obtained from edible materials, edible by-products and residual sources have been of increasing interest. This contribution summarizes both the synthetic and natural phenolic antioxidants, emphasizing their mode of action, health effects, degradation products and toxicology. In addition, sources of phenolic antioxidants are discussed in detail.

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Section: R Ro Roo Ahmentioning

confidence: 99%

Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects – A review

Shahidi

Ambigaipalan

2015

Journal of Functional Foods

2,167

1,342

View full text Add to dashboard Cite

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“…However, a decrease in the antioxidant activity was due to the presence of alkyl chain or branched alkyl groups on para position. When bulky groups are present at 2 and 6 positions, the stability of radicals of an aromatic ring is additionally increased as shown in butylated hydroxytoluene (BHT) (Miller & Quackenbush, 1957). The bulky groups contribute to the steric hindrance in the radical region, thus, reducing the rate of propagation reactions of free radicals.…”

Section: Hydrogen Atom Transfermentioning

confidence: 99%

Concept, mechanism, and applications of phenolic antioxidants in foods

2020

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In this review, the concept of phenolic antioxidants, mechanisms of action, and applications have been reviewed. Phenolic compounds (PCs) acts as an antioxidant by reacting with a variety of free radicals. The mechanism of antioxidant actions involved either by hydrogen atom transfer, transfer of a single electron, sequential proton loss electron transfer, and chelation of transition metals. In foods, the PCs act as antioxidants which are measured with several in vitro spectroscopic methods. The PCs have been found in milk and a wide range of dairy products with sole purposes of color, taste, storage stability, and quality enhancement. The role of PCs in three types of food additives, that is, antimicrobial, antioxidant, and flavoring agents have been critically reviewed. The literature revealed that PCs present in a variety of foods possess several health benefits such as antibacterial, antihyperlipidemic, anticancer, antioxidants, cardioprotective, neuroprotective, and antidiabetic properties. Practical applications Phenolic compounds are strong antioxidants and are safer than synthetic antioxidants. The wide occurrence in plant foods warranted continuous review applications. This review, therefore, presented an updated comprehensive overview of the concept, mechanism, and applications of phenolic antioxidants in foods.

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“…When the relative activities of monoalkyl derivatives of monohydric phenols (Type VII, Table III) in isotactic polypropylene were compared, substitution at the ortho position was more advantageous than at the para position. Further, in the series of dialkyl derivatives of monohydric phenols higher activity is displayed in glycerides of fatty acids (19) by antioxidants substituted in positions 2,6-i.e., in both posi tions ortho to the hydroxylic group. On the contrary, in gasoline (37) 2,4-dialkylphenols were more active; this points out the different impor tance of substitution in both ortho and para positions in different substrates.…”

Section: ) For 4-alkylpyrocatecholsmentioning

confidence: 99%

Dihydric Phenols as Antioxidants in Isotactic Polypropylene

Pospı́šil

Taimr

Kotulák

1968

Advances in Chemistry

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The activity of the 4-alkylpyrocatechols (Ia), 3-alkylpyrocatechols (Ib), 3,5-dialkylpyrocatechoh (Ic), 3,6-dialkylpyrocatechols (II), 4,5-dialkylpyrocatechols (III), 3,4,6-trialkylpyrocatechol (IV), and 4,5-and 4,6-dialkyl-2-alkoxyphenols (V and VI) was studied in isotactic polypropylene at 180 ± 0.1°C. The rehtive activities A r were correlated with substituent constants and redox potentials. In the Ia series the activity of 4-n-alkyl derivatives exceeded that of 4-tert-alkyl derivatives. The length of the main alkyl chain in Ia and Ib and the steric effects in the latter exerted a specific favorable influence. In agreement with these effects, 3-tertalkyl-5-methyl derivatives are the most active compounds in Series Ic; compounds with other combinations of alkyls are weaker antioxidants as are the isomeric substances II and III or compound IV. Etherification of one hydroxyl group exerts an unfavorable effect; influences of substitution in 2-alkoxyphenols (V and VI) are generally the same as in the pyrocatechols I-III. *ΊΓ*ο stabilize polypropylene against oxidation by atmospheric oxygen, A phenolic mononuclear and polynuclear antioxidants containing one hydroxyl group on the aromatic nucleus are used successfully. Thus far the behavior of antioxidants having the structure of polyhydric phenols has not been studied extensively for stabilizing polyolefins. We have systematically observed the properties of dihydric mononuclear phenols with the structure of pyrocatechol and hydroquinone in isotactic poly-169 Downloaded by MICHIGAN STATE UNIV on February 18, 2015 |

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A comparison of alkylated phenols as antioxidants for lard

Abstract: Summary Tests with 24 substituted phenols showed that position was more important than the nature of the alkyl group in influencing antioxidant potency for lard. The most active compound tested was 2,6‐di‐tert‐butyl‐4‐methylphenol.

Cited by 24 publications

References 4 publications

Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects – A review

Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects – A review

Concept, mechanism, and applications of phenolic antioxidants in foods

Dihydric Phenols as Antioxidants in Isotactic Polypropylene

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