Studies on the antioxidants: XI. oxidation products of concomitantly used butylated hydroxyanisole and butylated hydroxytoluene

The effects of antioxidants used concomitantly were studied for their contribution to the autoxidation process and for the function-al mechanism of the antioxidating process. In this study, an equal mixture of butylated hydroxyanisole (BHA) and butylated hydroxy-toluene (BHT) in benzene was irradiated with ultraviolet rays and the chemical structures and antioxidant activities of the resulting oxides were derived. The chemical changes of the substrates and oxides were followed quantitatively by gas chromatography. The resulting oxide was confirmed to be 3,3′,5′-tri-tert-butyl-5-methoxy-2,4′-dihydroxydiphenyl methane, which was a dehydrogenated dimer of BHA and BHT. The stability study on this compound by AOM showed its strong activity as an antioxidant on lard and soybean oil.     

Studies on the antioxidants XVII: Photooxidation products of concomitantly used butylated hydroxyanisole and propyl gallate

The effects of antioxidants were studied with a veiw to pursuing the fate of antioxidant molecules during the antioxidation processes. In this study, with the same view, an equal mixture of butylated hydroxyanisole (BHA) and propyl gallate (PG) in ethanol was irradiated with ultraviolet rays and the chemical structure and antioxidative activities of the resulting oxides were examined. The resulting oxides were identified as 2,3,7,8-tetrahydroxy [1] benzopyrano [5,4,3-cde] [1] benzopyran-5,10-dione (ellagic acid), which was formed from PG by coupling of dehydrogenated molecules of OH group and by dealcoholization, and propyl 3,4-dihydroxy-5-(2′-hydroxy-5′-methoxy-3′-tert-butylphenoxy)benzoate and propyl 3,5-dihydroxy-4-(2′-hydroxy-5′-methoxy-3′-tert-butylphenoxy) benzoate, both of which were dimers, one formed from a BHA/PG mixture by separation of hydrogen in aromatic hydrogen and the other from PG by dehydrogenation of OH group. All of the resulting oxides showed antioxidative activity on lard, soybean oil, and methyl oleate in the stability testing by the active oxygen method (AOM).     

枞酸氧化反应及其抗氧剂的研究

采用紫外分光光度分析方法研究了枞酸在聚乙烯膜上的氧化反应,考察了MBP,FMH,DBH,DSB3,DSB65种抗氧剂对枞酸氧化反应的影响,提出了用抗氧化值AO考核抗氧剂的抗氧化能力。实验结果表明,枞酸氧化反应动力学在初期阶段呈表观一级,后期受氧化膜影响不呈表观一级。当反应温度为35,40,45,50,55℃时,5种抗氧剂都表现出不同程度的抗氧化能力,其中MBP,DBH,DSB6抗氧剂的抗氧化能力显著,在35℃下其抗氧化值AO分别是109.92,50.93,209.84。     

The influence of antioxidants on the oxidation stability of biodiesel

Oxidation stability of bodiesel is an important issue because FA derivatives are more sensitive to oxidative degradation than mineral fuel. Therefore, in the most recent European Specifications for biodiesel, a minimum value of 6 h for the induction period at 110°C, measured with a Rancimat instrument, is specified. To guarantee this value at the filling station, the use of additional antioxidants will be necessary. In this paper we show the influence of different synthetic and natural antioxidants on the oxidation stability, using the specified test method. Biodiesel produced from rapeseed oil, sunflower oil, used frying oil, and beef tallow, both undistilled and distilled, was investigated. The four synthetic antioxidants pyrogallol (PY), propylgallate (PG), TBHQ, and BHA produced the greatest enhancement of the induction period. These four compounds and the widely used BHT were selected for further studies at concentrations from 100 to 1000 mg/kg. The induction periods of methyl esters from rapeseed, oil, used frying oil, and tallow could be improved significantly with PY, PG, and TBHQ, whereas BHT was not very effective. A good correlation was found between the improvement of the oxidation stability and the FA composition.     

Fat oxidation at lwo oxygen pressure: II. Kinetic studies on linoleic acid oxidation in emulsions in the presence of antioxidants

Earlier reported kinetic studies on the dependence of lipid oxidation on oxygen pressure in emulsions were continued by studying this relationship in the presence of antioxidants. The substances tested represented two types of antioxidants, phenolic inhibitors (α-tocopherol, BHA, PG) and amino acid-retarders (glycine, alanine, histidine, tryptophane). The inhibiting effect of the first mentioned group, i.e., the formation of an induction period was, in general, not dependent on oxygen pressure, while the retardation caused by amino acids was stronger at low oxygen pressure than in air. The effect of lowering oxygen pressure was practically the same, when phenolic inhibitors were added as without such addition. It was, however, enhanced by the addition of amino acid-retarders. When representatives of these two types of antioxidants were added in combination, their synergistic effect was considerably enhanced at low oxygen pressure.     

Thermal oxidation of mono-unsaturated short chain fatty acids: I. ethyl 3-hexenoate

Ethyl 3-hexenoate was oxidized for 6 hr at 150 C. The “mor volatile” fraction was swept out of the oxidizing flask and into a cold trap. The “less volatile” products remaining in the oxidizing flask were isolated by direct injection onto a preparative-scale gas chromatographic column followed by trapping in glass capillary tubes. The decomposition products were identified by gas chromatography, mass spectrometry, infrared spectrophotometry, and chemical derivatization. The major products included epoxy esters, unsaturated keto- and hydroxy-esters, and dehydrodimers. Aldehydes, short chain esters, and ketones were produced less abundantly. No aldehyde esters were detected.     

Analyses of lipids and oxidation products by partition chromatography. Dimeric and polymeric products

A liquid-partition chromatographic method was developed to determine dimers in fats. Silicie acid treated with 20% methanol in benzene served as the immobile phase. A mixture of 2% methanol in benzene was the mobile solvent. Chromatographic separation of free fatty acids from oxidized-deodorized oils gave three well-isolated fractions composed of unoxidized acids, dimeric or polymeric fatty acids, and polar fraction (ethyl ether eluate). Recovery of acidic materials from the column was essentially quantitative (96–100%), reproducibility was good, and the standard error of regression was ±0.26. A linear relationship exists between the dimer content of deodorized soybean oil and the peroxide value of the oil before deodorization. An increase of 1% in dimer concentration corresponds to an increase in peroxide value of approximately 40. Dimer content of different vegetable oils varied from 1 to 3%. The chromatographic method can be used to estimate the degree of oxidation that an oil has received before deodorization and to follow various phases of fat oxidation, polymerization, and processing. Presented at spring meeting, American Oil Chemists' Society, Dallas, Tex., April 4–6, 1960. This is a laboratory of the Northern Utilization Research and Development Division, Agricultural Research Service, U.S. Department of Agriculture.     

Studies of the fluorescent products of lipid oxidation in aqueous emulsion with glycine and on the surface of silica gel

The formation of fluorescent products in the reaction of methyl linoleate hydroperoxide with glycine in aqueous emulsions correlated directly with the decrease in diene conjugation and the increase in thiobarbituric acid (TBA) reactive substances. These correlations also were reflected in the course of the oxidation of methyl linoleate in aqueous emulsions with glycine and indicated that glycine reacted with products of peroxide decomposition as opposed to intermediates of autoxidation in hydroperoxide formation. Thin layer chromatography (TLC) and selective solvent extraction demonstrated that the products of the reaction contained many substances with a fluorescent spectrum similar to those of lipofuscin pigments. When methyl esters of polyunsaturated fatty acids or other polyunsaturated lipids underwent oxidation adsorbed on silica gel particles, products with similar fluorescent spectral properties were formed illustrating that fluorescent substances were formed in a variety of reactions associated with the oxidation of unsaturated lipids.     

Studies of the activation process over Pd perovskite-type oxides used for catalytic oxidation of toluene

Calcined and reduced catalysts Pd/LaBO₃ (B = Co, Fe, Mn, Ni) were used for the total oxidation of toluene. Easiness of toluene destruction was found to follow the sequence based on the T₅₀ values (temperature at which 50% of toluene is converted): Pd/LaFeO₃ > Pd/LaMnO_3+δ > Pd/LaCoO₃ > Pd/LaNiO₃. In order to investigate the activation process (calcination and reduction) in detail, the reducibility of the samples was evaluated by H₂-TPR on the calcined catalysts. Additionally, characterization of the Pd/LaBO₃ (B = Co, Fe) surface was carried out by X-ray photoelectron spectroscopy (XPS) at each stage of the global process, namely after calcination, reduction and under catalytic reaction at either 150 or 200 °C for Pd/LaFeO₃ and either 200 or 250 °C for LaCoO₃. The different results showed that palladium oxidized entities were totally reduced after pre-reduction at 200 °C for 2 h (2 L/h, 1 °C/min). As LaFeO₃ was unaffected by such a treatment, for the other perovskites, the cations B are partially reduced as B³⁺ (B = Mn) or B²⁺ even to B⁰ (B = Co, Ni). In the reactive stream (0.1% toluene in air), Pd⁰ reoxidized partially, more rapidly over Co than Fe based catalysts, to give a Pd²⁺/Pd⁴⁺ and Pd⁰/Pd²⁺/Pd⁴⁺ surface redox states, respectively. Noticeably, reduced cobalt species are progressively oxidized on stream into Co³⁺ in a distorted environment. By contrast, only the lines characteristic of the initial perovskite lattice were detected by XRD studies on the used catalysts. The higher activity performance of Pd/LaFeO₃ for the total oxidation of toluene was attributed here to a low temperature of calcination and to a remarkable high stability of the perovskite lattice whatever the nature of the stream which allowed to keep a same palladium dispersion at the different stages of the process and to resist to the oxidizing experimental conditions. On the contrary, phase transformations for the other perovskite lattices along the process were believed to increase the palladium particle size responsible of a lower activity.     

Effectiveness of antioxidants in preventing oxidation of palm oil enriched with heme iron: A model for iron fortification in baked products

Bakery products such as biscuits, cookies, and pastries represent a good medium for iron fortification in food products, since they are consumed by a large proportion of the population at risk of developing iron deficiency anemia, mainly children. The drawback, however, is that iron fortification can promote oxidation. To assess the extent of this, palm oil added with heme iron and different antioxidants was used as a model for evaluating the oxidative stability of some bakery products, such as baked goods containing chocolate. The palm oil samples were heated at 220°C for 10 min to mimic the conditions found during a typical baking processing. The selected antioxidants were a free radical scavenger (tocopherol extract (TE), 0 and 500 mg/kg), an oxygen scavenger (ascorbyl palmitate (AP), 0 and 500 mg/kg), and a chelating agent (citric acid (CA), 0 and 300 mg/kg). These antioxidants were combined using a factorial design and were compared to a control sample, which was not supplemented with antioxidants. Primary (peroxide value and lipid hydroperoxide content) and secondary oxidation parameters (p‐anisidine value, p‐AnV) were monitored over a period of 200 days in storage at room temperature. The combination of AP and CA was the most effective treatment in delaying the onset of oxidation. TE was not effective in preventing oxidation. The p‐AnV did not increase during the storage period, indicating that this oxidation marker was not suitable for monitoring oxidation in this model.     

Electrocatalytic oxidation of sucrose: analysis of the reaction products

The analysis of sucronic acids produced by the electrocatalytic oxidation of sucrose is described. The main reaction products, l-monocarboxylic and 6-monocarboxylic acids of sucrose, were identified by means of gas and liquid chromatography, mass spectrometry, NMR and i.r. spectroscopy, and acid hydrolysis. The quantitative analysis of reaction products other than the sucronic acids was realized by ionic chromatography (Dionex), whereas that of the sucronic acids was carried out using their acid hydrolysis products.     

Ethylene adduct of conjugated octadecadienoic acids: I. Peracid oxidation products

8-(4-n-Hexylcyclohex-2-enyl)octanoic acid obtained by the addition of ethylene totrans,trans-9,11-octadecadienoic acid was treated with 28% hydrogen peroxide in acetic or formic acid to give the hydroxyacetoxy or-formoxy derivative. Saponification of the hydroxyacetoxy derivative yielded two crystalline glycols. The hydroxyformoxy fatty acid was converted in one step either to the glycol ester, methyl 8-(4-n-hexyl-2,3-dihydroxycyclohexyl)octanoate, by reaction with anhydrous hydrochloric acid in methanol or to the acetone derivative of the glycol ester by treatment with dimethoxypropane and anhydrous hydrochloric acid in methanol. Epoxidation of the C₂₀ cyclohexene fatty methyl ester gave the oxirane derivative. A ring opening reaction of the diol acid with periodic acid yielded 9,12-diformylstearic acid. Presented in part at the AOCS-AACC Meeting, Washington, D.C., April 1968. No. Utiliz. Res. Dev. Div., ARS, USDA.     

Studies on the enzymatic synthesis of lipophilic derivatives of natural antioxidants

The esterification of some natural antioxidants such as cinnamic acid derivatives and ascorbic acid in non-aqueous media, catalyzed by immobilized lipases from Candida antarctica and Rhizomucor miehei, was investigated. The alcohol chain length affected the rate of esterification of cinnamic acids by both lipases. Higher reaction rates were observed when the esterification was carried out with medium- or long-chain alcohols. The rate also depended on aromatic acid structure. The reactivity of the carboxylic function of the cinnamic acids was affected by electron-donating substituents in the aromatic ring. Higher yields were observed for the esterification of p-hydroxyphenylacetic acid (97%) catalyzed by C. antarctica lipase and for the esterification of cinnamic acid (59%) catalyzed by R. miehei lipase. Candida antarctica lipase was more suitable for producing ascorbic acid fatty esters, catalyzing with a relatively high yield (up to 65% within 24 h) the regioselective esterification of ascorbic acid with various fatty acids in 2-methyl-2-propanol. The reaction rate and yield depended on the fatty acid chain length and on the molar ratio of reactants. All ascorbic acid fatty esters produced by this procedure exhibited a significant antioxidant activity in a micellar substrate composed of linoleic acid.     

Effectiveness of antioxidants on lipid oxidation and lipid hydrolysis of cod liver oil

The capacity of the natural antioxidant from barley husks to retard oxidation of PUFA in cod liver oil (Gadus morhua) was investigated and compared to synthetic antioxidants. The results confirm the efficacy of a natural antioxidant derived from barley husks to slow down the progress of lipid hydrolysis and increase oxidative stability in cod liver oil. The rates of lipid hydrolysis and lipid oxidation were slowed down with increasing concentration of natural antioxidant used. Using 100 mg of the natural antioxidant was more effective than some synthetic antioxidants (BHA 200 mg and BHT 200 mg) against primary and secondary oxidation. The use of propyl gallate (PG) as an antioxidant (200 mg/kg in cod liver oil) was the most effective antioxidant employed in reducing the production of primary and delaying secondary oxidation products. The formation of free fatty acids (FFA) was significantly lower in samples with natural antioxidant (BE200 and BE100) than in the control samples. BHA and BHT were the most effective antioxidants employed to delay the lipid hydrolysis. Practical applications: The use of barley husks, which are residues of the brewing process, was optimized to obtain a crude antioxidant extract. Natural extracts of phenolic compounds with high antioxidant activity were obtained after prehydrolysis and delignification of barley husks. The raw extracts show more than two‐fold antioxidant capacity compared to BHT in terms of EC50. The results demonstrate the efficacy of a natural antioxidant derived from barley husks. The extract could be used in fatty foods (such as butter, oil, etc.) to prevent rancidity.     

Kinetics of the vapour phase oxidation of ethyl alcohol on vanadium pentoxide catalyst

The kinetics of V₂O₅-catalysed vapour phase oxidation of ethyl alcohol were studied with the help of a differential fixed-bed flow reactor. The partial pressures of alcohol, oxygen and water were varied in the ranges: 6–10 × 10^–3 atm, 1–10 % × 10^–1 atm, and 0–169 × 10^–3 atm respectively in the temperature range 228–264 °C. The rate equation: deduced by the assumptions of the steady-state redox mechanism, was found to conform to the experimental results. The energies of activation for the partial reactions, namely reduction and oxidation of the catalyst, were found to be 18.9 and 11.8 kcal/mol. The influence of different products was also studied in detail.     

Studies of tetrazoles as rubber chemicals. I. Preparation and characterization of reactive antioxidants based on tetrazoles

The novel reactive antioxidants based on tetrazoles that are stable at room temperature and convertible into the highly reactive nitrileimines by pyrolysis were prepared and the reactivity for carbon–carbon double bonds was evaluated. Antioxidants, i.e., 2-substituted phenyl-5-(3′,5′-di-tert-butyl-4′-hydroxyphenyl)tetrazoles (PHPT) were prepared with the reaction of p-toluenesulfonylhydrazone of 3,5-di-tert-butyl-4-hydroxybenzaldehyde and substituted phenyl diazonium chloride in a mixed solvent of pyridine, ethanol, and water at ?10°C to ?20°C in 31-61% yields. To evaluate the reactivities of PHPT for carbon–carbon double bonds, m-chloro-substituted PHPT was pyrolyzed in an excess of styrene at 160–170°C for 0.5 h to give the 1-(3′-chlorophenyl)-3-(3″,5″-di-tert-butyl-4″-hydroxyphenyl)-5-phenyl-2-pyridazoline in a 44.1% yield by 1,3-dipolar addition reaction of the nitrileimine formed from the m-chloro-substituted PHPT. The thermogravimetric analysis of a mixture of proton isomer of PHPT and liquid polybutadiene showed that PHPT attached to liquid polybutadiene with an accompanying evolution of nitrogen.