Journal of Applied Polymer Science · 2005 · 27 citations · 25 references
AgricultureChemistryFood ScienceFood AnalysisPolymer ChemistryPolymer EngineeringFood AntioxidantsPhenolic Compound AnalysisPhenolic StabilityAntioxidant PropertiesAntioxidant StabilityAntioxidant StabilizationOxidation Induction TimePhenolic Compound Antioxidant CapacityPolyethyleneProcess Efficiency MeasurementStabilization
Abstract α‐Tocopherol was compared with a commercial phenolic antioxidant (Irganox 1076) as a long‐term and process antioxidant in film‐blown and compression‐molded linear low‐density polyethylene. The antioxidant function of α‐tocopherol was high in the film‐blown material, especially in the processing, according to oxygen induction time measurements with differential scanning calorimetry. The residual content of α‐tocopherol after processing, determined with chromatographic techniques, was less than that of the commercial phenolic antioxidant in both the film‐blown and compression‐molded materials. The process stabilizing efficiency was nevertheless higher for the material containing α‐tocopherol. During the long‐term stabilization, the efficiency of α‐tocopherol was less than that of the commercial phenolic stabilizer Irganox 1076 in the thin films, according to chemiluminescence and infrared measurements. The long‐term efficiency in the compression‐molded samples stabilized with α‐tocopherol or Irganox 1076 was equally good because of the low loss of both α‐tocopherol and Irganox 1076 from the thicker films. © 2005 Wiley Periodicals, Inc. J Appl Polym Sci 98: 2427–2439, 2005
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