Evaluation of the stability of some antioxidants for fat-based foods
| Autor: | Bolesław Kowalski |
|---|---|
| Rok vydání: | 1991 |
| Předmět: |
Antioxidant
medicine.medical_treatment Thermal decomposition Calorimetry Pressure differential Condensed Matter Physics Thermogravimetry chemistry.chemical_compound Differential scanning calorimetry chemistry medicine Organic chemistry Physical and Theoretical Chemistry Instrumentation Propyl gallate |
| Zdroj: | Thermochimica Acta. 177:9-14 |
| ISSN: | 0040-6031 |
| DOI: | 10.1016/0040-6031(91)80080-3 |
| Popis: | This paper discusses the evaluation of the stabilities of 2-t-butyl-4-methoxyphenol, 2,6-di-t-butyl-4-methylphenol and propyl gallate, which are frequently incorporated as antioxidants in fat-based foods. The stability of an antioxidant depends upon its volatilization, thermal decomposition and oxidation. The results of investigations performed by differential scanning calorimetry, pressure differential scanning calorimetry and thermogravimetry have shown that the stabilities of the materials studied increase in the above-mentioned order of antioxidants. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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