Abstract
Phospholipids, phosphatidylcholine from egg yolk (PC) and dipalmitoylphosphatidylcholine, in a complex way affect the inhibitory action of phenol antioxidants (InH) during initiated oxidation of ethylbenzene. At the initial stages of the reaction, phospholipids decrease the efficiency of inhibition by InH. This effect was described satisfactorily with a kinetic scheme that includes the formation of the complex InH · PC, which is inactive in inhibition. The formation of this complex was confirmed spectrophotometrically. Prolongation of the inhibitory effect of the mixture of PC with 4-methoxyphenol compared to the effect of InH alone was found. The effect of PC on the efficiency of inhibition by InH also depends on the duration of the oxidation reaction.
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Translated fromIzvestiya Akademii Nauk. Seriya Khimicheskaya, No. 6, pp. 1053–1059, June, 1995.
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Burlakova, E.B., Mazaletskaya, L.I., Sheludchenko, N.I. et al. Inhibitory effect of the mixtures of phenol antioxidants and phosphatidylcholine. Russ Chem Bull 44, 1014–1020 (1995). https://doi.org/10.1007/BF00707045
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DOI: https://doi.org/10.1007/BF00707045