Phenolics antioxidative properties

The use of stabilisers (antioxidants) may, however, have adverse effects in that they inhibit cross-linking of the rubber. The influence of phenolic antioxidants on polystyrene-SBR alloys blended in an internal mixer at 180°C has been studied. It was found that alloys containing 1% of certain phenolic antioxidants were gel-deficient in the rubber phase.The gel-deficient blends were blotchy in appearance, and had lower flow rates compared with the normal materials, and mouldings were somewhat brittle. Substantial improvements in the impact properties were achieved when the antioxidant was added later in the mixing cycle after the rubber had reached a moderate degree of cross-linking. 

Pospisil, J. Transformations of Phenolic Antioxidants and the Role of Their Products in the Long-Term Properties of Polyolefins. Vol. 36, pp. 69 — 133. 

Therefore depending upon the conditions used to simulate either in vitro or in vivo oxidation, catechins or other phenolic compounds display differences in their antioxidant properties. Catechins also limited the consumption of a-tocopherol, allowing it to act as a scavenger within cell membranes whilst the catechins scavenged aqueous peroxyl radicals near the membrane surface (Pietta and Simonetti, 1998). 

Among the plant phenols, the flavonoids and the anthocyanidins, belonging to the 1,3-diphenylpropans, have been studied in most detail, mainly because of their potential health benefits. With more than 4,000 different flavonoids known, systematic studies of the effects of variation in molecular structure on physico-chemical properties of importance for antioxidative effects have also been possible (Jovanovic et al, 1994 Seeram and Nair, 2002). Flavonoids were originally found not to behave as efficiently as the classic phenolic antioxidants like a-tocopherol and synthetic phenolic antioxidants in donating... 

Chaovanalikit A and Wrolstad RE. 2004. Total anthocyanins and total phenolics of fresh and processed cherries and their antioxidant properties. J Food Sci 69 FCT67-FCT72. 

Revilla E and Ryan JM. 2000. Analysis of several phenolic compounds with potential antioxidant properties in grape extracts and wines by high-performance liquid chromatography—photodiode array detection without sample preparation. J Chromatogr 881(1-2) 461 169. 

This method is also used to measure ex vivo low-density lipoprotein (LDL) oxidation. LDL is isolated fresh from blood samples, oxidation is initiated by Cu(II) or AAPH, and peroxidation of the lipid components is followed at 234 nm for conjugated dienes (Prior and others 2005). In this specific case the procedure can be used to assess the interaction of certain antioxidant compounds, such as vitamin E, carotenoids, and retinyl stearate, exerting a protective effect on LDL (Esterbauer and others 1989). Hence, Viana and others (1996) studied the in vitro antioxidative effects of an extract rich in flavonoids. Similarly, Pearson and others (1999) assessed the ability of compounds in apple juices and extracts from fresh apple to protect LDL. Wang and Goodman (1999) examined the antioxidant properties of 26 common dietary phenolic agents in an ex vivo LDL oxidation model. Salleh and others (2002) screened 12 edible plant extracts rich in polyphenols for their potential to inhibit oxidation of LDL in vitro. Gongalves and others (2004) observed that phenolic extracts from cherry inhibited LDL oxidation in vitro in a dose-dependent manner. Yildirin and others (2007) demonstrated that grapes inhibited oxidation of human LDL at a level comparable to wine. Coinu and others (2007) studied the antioxidant properties of extracts obtained from artichoke leaves and outer bracts measured on human oxidized LDL. Milde and others (2007) showed that many phenolics, as well as carotenoids, enhance resistance to LDL oxidation. 

Jo and others (2006) applied this assay to determine the antioxidant properties of methanolic extracts from Japanese apricot in chicken breast meat. Likewise, Pearson and others (1998) assessed two types of Japanese green tea from Japan and two of their active compounds, catechin and epicatechin, for their relative abilities to inhibit the oxidation of LDL. Also, Pearson and others (1999) assessed the ability of compounds in apple juices and extracts from fresh apple to protect LDL. Heinonen and others (1998b) observed that berry phenolics inhibited hexanal formation in oxidized human LDL. 

Hamauzu Y, Yasui H, Inno T, Kume C and Omanyuda M. 2005. Phenolic profile, antioxidant property, and anti-influenza viral activity of Chinese quince (Pseudocydonia sinensis Schneid.), quince (Cydonia oblonga Mill.), and apple (Malus domestica Mill.) fruits. J Agric Food Chem 53(4) 928-... 

Wang W and Goodman MT. 1999. Antioxidant properties of dietary phenolic agents in a human LDL-oxidation ex vivo model interaction of protein binding activity. Nutr Res 19(2) 191-202. 

Zhou K and Yu L. 2006. Total phenolic contents and antioxidant properties of commonly consumed vegetables grown in Colorado. LWT Food Sci Technol 39(10) 1155—1162. 

Some steroid molecules (estrone, estradiol, and estriol) have phenolic hydroxyl in the ring A (Figure 29.12) and therefore, are able to react as free radical scavengers. In 1987, Japanese authors [264,265] showed that all these compounds inhibited iron adriamycin- or iron ADP-ascorbate-dependent phospholipid and liposomal lipid peroxidation. Later on, most attention was drawn to the study of antioxidative properties of estradiol-17(3 (estrogen E2) it has been proposed that E2 antioxidant activity may contribute to cardioprotection observed after estrogen therapy in postmenopausal women. The necessity for the phenolic hydroxyl has been shown by studying the effects of several estrogens on LDL oxidation. It was found [266]... 

Polymer stabilization is another area in which the peroxide-decomposing and chain-breaking antioxidant properties of diorganotellurides has found utUity. Alone or in combination with phenol and phosphate antioxidants, electron-rich dialkylamino-substirnted diaryltellurides and alkylaryltellurides provided greatly enhanced polymer stability for a thermoplastic elastomer and for polypropylene. The effects were unique to the tellurides, with selenides not providing similar protective effects. ... 

Rice-Evans, C.A., Miller, N.J., and Paganga, G., Antioxidant properties of phenolic compounds, Trends Plant Set, 2, 152, 1997. 

Picerno, P. et al., Phenolic constituents and antioxidant properties of Xanthosoma violaceum leaves, J. Agric. Food Chem., 51, 6423, 2003. 

H. S. Olcott (University of California, Berkeley, Calif.) We have studied the effects of aliphatic amines on the autoxidation of a fish oil and squalene in air at moderate temperatures. There was little protection unless phenolic-type inhibitors were also added, in which case secondary amines were more effective than primary or secondary amines. However, at 70 °C. trioctylamine alone protected the fish oil, whereas at lower temperatures it did not (2). Further study revealed that peroxides react with trioctylamine to yield some dioctylhydroxylamine which has antioxidant properties (1). These and other observations (3) indicate that... 

Types of Latex Compounds. For comparison with dry-rubber compounds, some examples of various latex compounds and the physical properties of their vulcanizates are given in Table 23. Recipes of natural rubber latex compounds, including one without antioxidant, and data on tensile strength and elongation of sheets made from those, both before and after accelerated aging, are also listed. The effects of curing ingredients, accelerator, and antioxidant are also listed. Table 24 also includes similar data for an SBR latex compound. A phenolic antioxidant was used in all cases. 

There are numerous synthetic and natural compounds called antioxidants which regulate or block oxidative reactions by quenching free radicals or by preventing free-radical formation. Vitamins A, C, and E and the mineral selenium are common antioxidants occurring naturally in foods (104,105). A broad range of flavonoid or phenolic compounds have been found to be functional antioxidants in numerous test systems (106—108). The antioxidant properties of tea flavonoids have been characterized using models of chemical and biological oxidation reactions. 

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