Additives advanced antioxidants

The time to reach a certain PV may be used as an index of oxidative stability for food lipids. The effects of antioxidants and food processing on fats are often monitored in this way. Thus, a longer time period to reach a certain PV is generally indicative of a better antioxidant activity for the additive under examination. However, a low PV represents either early or advanced oxidation the breakdown of peroxides to secondary oxidation products will result in a decrease in PVs during the storage period. For determination in foodstuff, a major disadvantage to the classical iodometric PV assay is that a 5-g test portion is required it is sometimes difficult to obtain sufficient quantities of lipid from foods low in fat. Despite its drawbacks, PV determination is one of the most common tests employed to monitor lipid oxidation. 

Occasionally, one additive will interfere with the effectiveness of another. Therefore suppliers should ideally provide laboratory or case-history evidence of the durabUity of the precise grade proposed for future use, with all the ingredients, and not simply rely on data from earlier grades. In practice this is a counsel of perfection, because users cannot reasonably expect the latest advances in resins, Ught stabilizers, antioxidants, fillers, and so on and also 20 years test data ... 

Despite the promising results presented by other antioxidants, the main oxidation stabilizers of choice are sterically hindered phenols, among which Vitamin E and Irganox (1010, 1035, 1076) stand out. These antioxidants have been shown to be more effective in radiative processes [80, 81]. Also, advances on the mechanisms of stabilization in polymer processing have shown that vitamin E is more efficient compared to other commercial additives [82,83]. Tocopherol compounds were proposed as stabilizers for polyolefins in the 1980s [84] and currently, they are the best alternative for the oxidative stabilization of highly cross-linked UHMWPEs. 

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