Phenolic antioxidants storage

It is not only lipids but also essential oils which are sensitive to oxidative changes on storage. Sometimes stabilised by synthetic or natural antioxidants, they usually contain substances showing moderate antioxidant activity, but these may be lost by evaporation or oxidised by air oxygen unless more powerful phenolic antioxidants are added. 

Similarly, Tarozzi et al. (2004) assessed the impact of cultivation practices, commercial processing, and storage of fruits and vegetables on phenolic antioxidants. They investigated the influence of commercial cold-storage periods on antioxidant properties of apples grown by organic or... 

EFFECT OF POSTHARVEST STORAGE AND DIFFERENT TECHNOLOGICAL TREATMENTS OF FRUIT AND VEGETABLES ON PHENOLIC ANTIOXIDANTS... 

The standard approach to reducing scorch involves the addition of one or more antioxidants. Butylated hydroxytoluene (BFIT, see Appendix 1) has been the traditional foundation of the stabilization package. Phenolic antioxidants are used to protect the polyol firom oxidation during manufacture, minimize hydroperoxide formation during storage, and reduce scorch during PUR (poljoirethane) foam manufacture. The relatively high volatility of BHT can be a concern as it is easily volatilized out of... 

Discoloration during warehouse storage is also an important concern. This phenomenon, commonly known as gas fade, is a result of interaction between phenolic antioxidants and oxides of nitrogen generated by combustion of natural gas by warehouse equipm t (e.g. forklifts, heaters etc.J. The color bodies associated with gas fade are often related to the same general class of quinones formed during foam production. 

Various product forms may occur during storage (typical for fatty acid derivatives) or production. DSC has been used for detection of polymorphism of butylated hydroxyanisole (BHA) [91]. Similarly, DSC has allowed to detect various product forms of the hindered phenolic antioxidant octade-cyl 3-(3, 5 -di-f-butyl-4 -hydroxyphenyl) propionate (Anox PP 18), which caused handling problems during production [92]. The DSC method for purity determination as used for curatives, such as 2,2 -benzothiazyldisulfide (MBTS) [93], and for sulfur and accelerators [79], is also applicable to other additives, such as antioxidants and antiozonants. DSC and TGA have been used to establish the oxidation and weight loss characteristics of commercially available triaryl, trialkyl and alkyl-aryl phosphate esters, which are widely used as plasticisers and flame retardants in the polymer industry [94]. 

Synthetic phenolic antioxidants used in food products to prevent or delay lipid oxidation during processing and storage of fats, oils, and lipid-containing foods are propyl gallate (PG), tertiary butyl hydroquinone (TBHQ), butylated hydroxyanisole (BHA), and butylated hydroxytoluene (BHT) (Saad et ah, 2007). 

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