Basic Substances as Synergists for Fat Antioxidants

Olcott, Henry Steel; Kuta, E. J.

doi:10.1038/1831812a0

Cited by 25 publications

(22 citation statements)

References 3 publications

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“…These results confirm the previous observations of Thompson (1950) and Bickoff et al (1954). The addition to these of alkylamines gave no significant amount of added protection, in direct contrast to results obtained when some of these antioxidants and amines were used together in purified substrates (Olcott and Kuta, 1959;Olcott, 1962). The reasons for this failure are not clear.…”

supporting

confidence: 92%

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Amines as Potential Synergists for Ethoxyquin in Dehydrated Alfalfa

Veen

Olcott

1964

Poultry Science

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supporting

confidence: 92%

“…Since it had been demonstrated (Olcott and Kuta, 1959;Olcott, 1962) that alkylamines act as effective synergists for ethoxyquin in purified fat systems, it appeared of interest to determine whether alkylamines might also be useful as additives for dehydrated alfalfa.…”

mentioning

confidence: 99%

Amines as Potential Synergists for Ethoxyquin in Dehydrated Alfalfa

Veen

Olcott

1964

Poultry Science

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“…Proline was synergistic with the natural antioxidants in refined olive oil [87]. At 60°C samples, containing 0, 0.025 and 0.05% proline, had induction periods of 4, 12 and 23 days, respectively.…”

Section: Olive Oilmentioning

confidence: 95%

Stabilisation of edible oils with natural antioxidants

Yanishlieva¹,

Marinova²

2001

Eur. J. Lipid Sci. Technol.

258

128

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Natural antioxidants have recently gained increased interest because of the belief that natural food ingredients are better and safer than synthetic ones. The review presents the results on stabilisation of the main edible oils with different types of natural antioxidants. Sources of natural antioxidants are spices, herbs, teas, oils, seeds, cereals, cocoa shell, grains, fruits, vegetables, enzymes, proteins. Researchers concentrate on ascorbic acid, tocopherols and carotenoids as well as on plant extracts containing various individual antioxidants such as flavonoids (quercetin, kaemferol, myricetin), catechins or phenols (carnosol, rosmanol, rosamaridiphenol) and phenolic acids (carnosic acid, rosmarinic acid). Ascorbyl palmitate is regarded as a 'natural' antioxidant because it is hydrolysed in the body to ascorbic and palmitic acids. Among the herbs of the Lamiaceae family, rosemary has been more extensively studied and its extracts are the first marketed natural antioxidants. Oregano, which belongs to the same family, has gained the interest of many research groups as a potent antioxidant in lipid systems. The review concerns the following main topics: stabilisation of oil with individual natural antioxidants, interaction of antioxidants with synergists, stabilisation of oil with extracts or dry materials from different plant sources (e.g. herbs and spices), stabilisation at frying temperatures and in emulsions.

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“…Hindered‐phenol antioxidants (e.g., Irganox1010 and Irganox1076) are primary antioxidants that scavenge free radicals by donating a hydrogen atom. Secondary antioxidants, typically sulfur‐ or phosphorous‐based compounds, are peroxide decomposers and often used in combination with primary antioxidants to achieve synergistic performance . Besides the intrinsic activity of antioxidants, the permanence of antioxidants in the polymer matrix is another key factor that determines the effectiveness of antioxidants.…”

Section: Introductionmentioning

confidence: 99%

Synthesis and Properties of Polyethylene‐Bound Antioxidants

Zhang

et al. 2014

Macro Chemistry & Physics

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Four novel well‐defined polyethylene‐bound antioxidants (PE‐bound antioxidants) with distinct secondary structures are synthesized via transesterification reactions between methyl 3‐(3,5‐di‐tert‐butyl‐4‐hydroxyphenyl)propionate and hydroxyl‐terminated polyethylenes. The results of thermal gravimetric analysis under an air atmosphere demonstrate that the thermal stabilities of PE‐bound antioxidants are higher than that of commercial antioxidant Irganox1076 and are strongly related to their chemical structures. Particularly, the most thermally stable PE‐bound antioxidant is the one bearing both primary and secondary antioxidant moieties. The antioxidant activities of the PE‐bound antioxidants are evaluated in polypropylene by their melt flow index.

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Basic Substances as Synergists for Fat Antioxidants

Cited by 25 publications

References 3 publications

Amines as Potential Synergists for Ethoxyquin in Dehydrated Alfalfa

Amines as Potential Synergists for Ethoxyquin in Dehydrated Alfalfa

Stabilisation of edible oils with natural antioxidants

Synthesis and Properties of Polyethylene‐Bound Antioxidants

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