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Effects of antioxidants on the thermal decomposition of fat peroxidesin Vacuo

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Journal of the American Oil Chemists Society

Summary

1. The antioxidants, α-tocopherol, NDGA and hydroquinone, effected a marked acceleration on thein vacuo, thermal decomposition of fat peroxides. Their action, which appeared to be purely catalytic, increased progressively as their concentration was increased.

2. The synergists, citric and ascorbic acids, exerted no influence on the rate of decomposition of the fat peroxides. However these agents suppressed the catalytic effect of the antioxidants to varying degrees. Both citric and ascorbic acids exerted their greatest influence at relatively low levels.

3. The evidence lends support to the concept that the peroxide radical is the point of intervention by the antioxidant in the chain reaction of autoxidation.

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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
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  2. F. W. Quackenbush
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Additional information

Journal Paper No. 684 of the Purdue University Agricultural Experiment Station, Lafayette, Ind.

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Privett, O.S., Quackenbush, F.W. Effects of antioxidants on the thermal decomposition of fat peroxidesin Vacuo . J Am Oil Chem Soc 31, 281–283 (1954). https://doi.org/10.1007/BF02639156

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  • DOI: https://doi.org/10.1007/BF02639156

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