Skip to main content
SpringerLink
Log in

The relation of synergist to antioxidant in fats

  • Published:
Journal of the American Oil Chemists Society

Summary

Citric and ascorbic acids delayed substantially the rate of peroxide accumulation, during the induction period, of lard which contained pro-oxidant levels ofα-tocopherol or NDGA. While low levels (.025%) of both acids showed effective synergistic action withα-tocopherol, higher levels were proportionately less effective.

Tocopherol had a marked protective effect on ascorbic and phosphoric acids in autoxidizing lard.

Evidence indicates that ascorbic and citric acid function as synergists in natural fats and oils by inhibiting the antioxidant catalysis of peroxide decomposition. This concept is discussed in relation to current theories of the mechanism of synergist action.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

References

  1. Bolland, J. L., and Gee, G., Trans. Faraday Soc.,42, 236 (1946).

    Article  CAS  Google Scholar 

  2. Bolland, J. L., and ten Have, P., Trans. Faraday Soc.,43, 201 (1947)

    Article  CAS  Google Scholar 

  3. Calkins, V. P., J. Am. Chem. Soc.,69, 384 (1947).

    Article  CAS  Google Scholar 

  4. Calkins, V. P., and Mattill, H. A., J. Am. Chem. Soc.,66, 239 (1944).

    Article  CAS  Google Scholar 

  5. Farmer, E. H., Bloomfield, Sundralingam, A., and Sutton, D. A., Trans. Faraday Soc.,38, 348 (1942).

    Article  Google Scholar 

  6. Golumbic, C., Oil and Soap,19, 181 (1942).

    Article  CAS  Google Scholar 

  7. Golumbic, C., Oil and Soap,23, 184 (1946).

    Article  CAS  Google Scholar 

  8. Morell, S. A., Ind. Eng. Chem.,13, 793 (1941).

    Article  CAS  Google Scholar 

  9. Privett, O. S., and Quackenbush, F. W., “Studies on the Antioxygenic Properties of Wheat Germ Phosphatides,” manuscript in preparation.

  10. Privett, O. S., and Quackenbush, F. W., “Functions of Phosphoric Acid in the Autoxidation of Fat,” manuscript in preparation.

  11. Privett, O. S., and Quackenbush, F. W., “Effects of Antioxidants on the Thermal Decomposition of Fat Peroxidesin Vacuo,” manuscript in preparation.

  12. Biological Antioxidants, Trans. First Conference, p. 16 (1946). Publisher: Josiah Macy Jr. Foundation.

  13. Robertson, A., and Waters, W. A., Trans. Faraday Soc.,42, 201 (1946).

    Article  CAS  Google Scholar 

Download references

Author information

Author notes

  1. O. S. Privett

    Present address: Hormel Institute, University of Minnesota, Austin, Minn.

Authors and Affiliations

  1. Department of Biochemistry, Purdue University, Lafayette, Indiana

    O. S. Privett & F. W. Quackenbush

Authors
  1. O. S. Privett
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. F. W. Quackenbush
    View author publications

    You can also search for this author in PubMed Google Scholar

Additional information

Journal Paper No. 742 of the Purdue University Agricultural Experiment Station, Lafayette, Ind.

About this article

Cite this article

Privett, O.S., Quackenbush, F.W. The relation of synergist to antioxidant in fats. J Am Oil Chem Soc 31, 321–323 (1954). https://doi.org/10.1007/BF02632160

Download citation

  • Received:

  • Issue Date:

  • DOI: https://doi.org/10.1007/BF02632160

Keywords

Search

Navigation