“…The occurrence of this synergism between alkylamines and inhibitors of free radicals (66,97,167,251,294) provides further proof that, in autoxidations, alkyl amine-hydroperoxide reactions leading to the production of free radicals are comparatively unimportant (see Section II,D). For example, polyalkylene polyamines enhance the activity of phenolic antioxidants for the stabilization of edible fats and oils (68), whereas they rapidly decompose tertiary hydroperoxides to give free radicals (333). The difference in their behavior would seem to be due to the formation of a different type of hydroperoxide (i.e., nontertiary) in the fats and oils.…”