Antioxidants Classification and Applications in Lubricants

Soleimani, Majid; Dehabadi, Leila; Wilson, Lee D.; Tabil, Lope G.

doi:10.5772/intechopen.72621

Cited by 33 publications

(36 citation statements)

References 41 publications

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“…This specific engine oil formulation contains alkylated diphenyl amines (aminic AO) and sterically hindered phenols (phenolic AO). The synergic effect between those two compounds is well known and described in [26], [27] and [28]. Figure 2 b) displays the average of the two compounds as "total antioxidant content".…”

Section: Tribometrical Characterizationmentioning

confidence: 89%

Production of Used Engine Oils with Defined Degree of Degradation in a Large-scale Device

Agocs

Budnyk

Besser

et al. 2020

Acta Tech. Jaurinensis

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Lubricant degradation by additive depletion, contamination and build-up of degradation products deteriorates lubrication performance. It can be expected that engine oil degradation also has an impact on performance parameters. Engine development tends to higher power density, lower engine oil viscosity to optimize fuel efficiency, which heavily stress engine oils and thus demand increased oil performance. Correlations between engine oil degradation, friction and wear during an engine oil’s lifetime are a valuable asset in engine development towards performance, longevity and cost reduction. Here, physical-chemical and tribological properties of engine oils collected from passenger cars were determined. The results revealed the deterioration of friction (loss of fuel efficiency) and wear (increasing loss of material) depending on mileage. Defined used engine oils were produced by artificial alteration in a large-scale device and showed a very good correlation with the field samples.

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Section: Tribometrical Characterizationmentioning

confidence: 89%

Production of Used Engine Oils with Defined Degree of Degradation in a Large-scale Device

Agocs

Budnyk

Besser

et al. 2020

Acta Tech. Jaurinensis

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“…Since the p value of all samples was less than 0.05 (P < 0.05), there is a significant difference between the viscosity of SFO and VCO samples. This phenomenon may be addressed to the content of antioxidants having the capacity of controlling oxidation which consequently preventing oil from breakdown and thickening (increasing viscosity) (Soleimani et al, 2018).…”

Section: Discussionmentioning

confidence: 99%

Development of spicy flavored virgin coconut oil by incorporating a mixture of spices oleoresins

Perera

Ranaweera

Marapana

et al. 2020

OCL

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Lipid oxidation is a major cause of deterioration in the quality of cooking oils. Degradation of unsaturated fatty acids in oils directly leads to changes in nutritional value, flavor, and storage properties. Oleoresins of ginger, garlic, nutmeg, pepper, cloves, and cinnamon were extracted and incorporated into virgin coconut oil (VCO) to overcome adverse effects of lipid oxidation and changes occurrence on physicochemical properties, thermal stability, shelf life, antioxidant activity, total phenolics and sensory evaluation were conducted against same properties of VCO. Lipid oxidation was assessed in terms of free fatty acid (FFA) value and peroxide value (PV). For the comparison purpose, another oil sample was prepared by incorporating vitamin E too. Results revealed that both PV and FFA of VCO and spicy flavored oil (SFO) samples after one-week storage period were 1.93 ± 0.01 and 1.62 ± 0.02 mEq/kg and 0.36 ± 0.01 and 0.24 ± 0.01 (%) respectively. Saponification value (SV), iodine value (IV), smoke point, flashpoint, viscosity, and the specific gravity of SFO were increased and there was no significant difference in moisture content and insoluble impurities in SFO and VCO. The highest phenolic content and DPPH free radical scavenging activity were found in SFO. The thermal stability of SFO was better than VCO. Both oleoresins and vitamin E incorporated samples showed the same pattern of increment of FFA and PV during storage; however, those increments were slower than VCO. SFO was highly accepted by the sensory panelists in terms of color, aroma, taste, texture, and overall acceptability.

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“…The synergistic antioxidant effect was also found in the presence of iron [24], quercetin 3-β -glucoside [25], and some herbs [26]. However, interaction among antioxidants in addition to other additives can also lead to antagonistic effect [27]. Becker, Ntouma, and Skibsted [21] evaluated α-T, astaxanthin, quercetin, and rutin for their synergistic antioxidant effects.…”

Section: Introductionmentioning

confidence: 95%

Investigating the Synergetic Effect of Various Natural Antioxidants to Inhibit 2-amino-1-methyl-6-phenylimidazo [4,5-b] Pyridine (PhIP) Formation in Model Systems

Al-bashabsheh¹,

Karim²,

Smith³

2020

JFNR

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Natural antioxidants have many biological functions and serve as antioxidant and anti-inflammatory agents. Although the antioxidant effects of many spices and flavonoid compounds on 2-amino-1-methyl-6phenylimidazo [4, 5-b] pyridine (PhIP) formation have been evaluated, research related to the synergistic antioxidant effect of various spices and flavonoids on PhIP formation is not well studied. In addition, at least some research shows a combination of compounds inhibits HCAs more strongly than a single antioxidant. Therefore, in this study, binary combinations of two antioxidant spices like piperine and capsaicin and two flavonoid compounds like genistin and catechin were investigated using a chemical model system that contained glucose, creatinine, and phenylalanine in 90:10 diethylene glycol/water (v/v) and heat-treated at 180°C for 1 hour to test the formation of PhIP. The PhIP contents were assessed using high-performance liquid chromatography (HPLC). All ratios of mixed spices and corresponding flavonoid compounds were as follows: 1:0.25, 1:0.5, and 1:1. The synergistic effect was assessed by identifying the reduction percentage of PhIP formation. All investigated combinations significantly (p< 0.05) reduced PhIP formation. The combination of piperine and genistin had the highest synergistic effect for all combinations. While the combination of catechin and capsaicin had the lowest synergistic effect. Knowing the antioxidants with the best synergistic effects could be useful in developing dietary antioxidants, leading to lower HCA formation.

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Antioxidants Classification and Applications in Lubricants

Cited by 33 publications

References 41 publications

Production of Used Engine Oils with Defined Degree of Degradation in a Large-scale Device

Production of Used Engine Oils with Defined Degree of Degradation in a Large-scale Device

Development of spicy flavored virgin coconut oil by incorporating a mixture of spices oleoresins

Investigating the Synergetic Effect of Various Natural Antioxidants to Inhibit 2-amino-1-methyl-6-phenylimidazo [4,5-b] Pyridine (PhIP) Formation in Model Systems

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