The properties and performance of poly AO™‐79; A nonabsorbable, polymeric antioxidant intended for use in foods

Abstract

AND SUMMARYThe physical, chemical, and biological characteristics of Poly AOTM-79, a composition selected from a class of polymers prepared by the polycondensation of divinylbenzene and a blend of various sterically hindered phenols and hydroquinone, are discussed. Data are presented indicating that Poly AOTM-79 demonstrates excellent antioxidant activity in stabilizing vegetable oils when compared to monomeric food grade antioxidants [butylated hydroxytoluene (BHT), butylated hydroxyanisole (BHA), and tertiary butylhydroquinone (TBHQ)] as measured by the active oxygen method (AOM) and oxygen bomb test. Stability tests using thermogravimetric analysis indicate that the material is not depolymerized in the presence of air at temperatures up to 300 C while BHT, BHA, and TBHQ are completely volatilized at 150-170 C. Using 14C_radiolabeled antioxidants, the physical losses of Poly AOTM-79 from frying oil heated to 190 C is nil while 65% and 80% losses are incurred with BHA after 1 and 2 hr holding time, respectively. The physical carry-through of Poly AOTM-79 onto potatoes from frying oil at 190 C is quantitative as compared to ca. 20% losses with BHA and TBHQ. Sensory panel tests reflect that the carry-through of Poly AoTM-79 is in an active form as evidenced by the prolonged shelf-life of chips fried in oil containing Poly AoTM-79 as compared to BHA and TBHQ. Rats and mice orally dosed with 14C-radiolabeled antioxidants indicate that Poly AOTM-79 is virtually not absorbed from the gastrointestinal tract (ca. 0.2-0.6%) while monomeric antioxidants are readily transported (80-100%). Acute oral and intraperitoneal toxicity tests indicate that Poly AOTM-79 is without effect at the highest dose tested (10 g/kg body weight).

Use of polyamide oxidative fluorescence test on lipid emulsions: contrast in relative effectiveness of antioxidants in bulk versus dispersed systems

“…Chemical characteristics of the oxidative fluorescence-producing reaction on polyamide powder have been discussed (Porter, 1983). Some of the evidence is superficially consistent with but not sufficient to establish the involvement of vapor and Sherwin, 1966 POLY cottonseed / soybean oil blend Furia and Bellanca, 1977 "Abbreviations correspond to the text and Figure 11.…”

Thermal decomposition of some phenolic antioxidants

“…Recently attention has been focused on the amount of phenolic antioxidants remaining unchanged or retained by the oil after deep-fat frying. This varied widely, i.e., 1-85 % of the original substrate, depending on the stability of the antioxidant, techniques employed, and frying conditions (Furia and Bellanca, 1977;Lin et al, 1981; Fritsch, 1981; Stevenson et al, 1984; Warner et al, 1986;Kim and Pratt, 1988).…”

Fate of antioxidants and antioxidant-derived products in deep-fat frying and cookie baking

“…In spite of the disappearance of the parent antioxidant, the use of antioxidants in frying oil does yield a food product with a longer shelf life than the identical product fried in antioxidant-free oil (Min and Schweizer, 1983; Augustin and Berry, 1984). In a study with radiocarbon-labeled 2-(1,1-dimethylethyl) -1,4benzenediol (TBHQ), Furia and Bellanca (1977) showed that the radiocarbon taken up by the potato was 80-85% of the expected level based upon the quantity of absorbed fat. Leventhal et al (1976) isolated and identified a stilbenequinone derivative of BHT from vegetable oils heated at 190 °C for 11 days.…”