Synergistic effect, of antioxidants

Figure 6. Synergistic effect of antioxidants (a) 0.32% (w/w) dipalmitoyl phosphatidylethanola-mine, (b) 0.02% (w/w) propyi gaiiate, and (c) is (a)+(b), evaluated in lard at 120PC, and the induction period was used to compare antioxidant activity [modified and redrawn from (44)].

Ability to use synergistic effect of antioxidants to enhance their activity. 

Parra DF, Matos JR. Some synergistic effects of antioxidants in natural rubber. / Therm Anal Calorim 2002 67(2) 287-294. 

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