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Characteristics of Chemiluminescence during Oxidation of Organic Substances Inhibited by Vegetable Phenols

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Abstract

An increased intensity in the induction period was observed when the inhibition of the oxidation of hydrocarbons by vegetable phenols was studied by the method of chemiluminescence. It was shown that the additional emitters of chemiluminescence are o- or p-quinones formed in the reaction between phenoxy and peroxy radicals.

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Authors and Affiliations

  1. Donets'k National University, 17a Shchorsa Vul., 83055, Donets'k, Ukraine

    N. I. Belaya, T. A. Filippenko, A. N. Nikolaevskii, V. A. Pilipenko & O. Yu. Ovcharova

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  1. N. I. Belaya
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  2. T. A. Filippenko
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  3. A. N. Nikolaevskii
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  4. V. A. Pilipenko
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  5. O. Yu. Ovcharova
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Belaya, N.I., Filippenko, T.A., Nikolaevskii, A.N. et al. Characteristics of Chemiluminescence during Oxidation of Organic Substances Inhibited by Vegetable Phenols. Theoretical and Experimental Chemistry 39, 166–171 (2003). https://doi.org/10.1023/A:1024985007853

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  • DOI: https://doi.org/10.1023/A:1024985007853

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