Summary An oven incubation method for determining the relative effectiveness of antioxidants is described, which has yielded results with an over‐all average variation of 2.07%. The antioxidants were compared on an equivalent molar basis, and potencies are expressed as a “catechol index”. The catechol index of a given antioxidant is defined as the ratio of its antioxidant activity to that of an equivalent molar concentration of catechol. It provides a quantitative measure of the relative effectiveness of various antioxidants, which takes into consideration the concentration of antioxidant, the induction periods of the stabilized sample and control substrate, and, at least to some extent, the substrate used. Catechol indexes of 28 phenolic compounds are given and discussed, and several relationships between structure and antioxygenic activity are pointed out.

Enhanced antioxidant action was observed for the combination of sodium tripolyphosphate (STP) and lemon juice concentrate (LJC) in frozen meat products. The STP/LJC antioxidant was evaluated in beef products (patties, steak and meat loaf) and soy extended products which were cooked, then frozen. Storage trials of the precooked frozen meat products were conducted with unrestricted oxygen at -18°C. AU of the products were reheated from the frozen state with microwave ovens. The reheated cooked products made with STP/LJC antioxidant were statistically preferred to other antioxidant treatments and controls as judged by expert taste panels. The antioxidant activity was monitored by expert flavor panels and thiobarbituric acid number (TBA). The sodium tripolyphosphate and lemon juice concentrate have been made into a dry freeflowing food ingredient for use in the meat industry (U.S. Patent 3,875,313, April 1,1975).

No abstract

— Water was solubilized in orange oil, soybean oil, benzyl alcohol, n‐heptane, n‐hexane and cottonseed oil. Using dioctyl sodium sulfosuccinate, aqueous ascorbic acid was solubilized in orange oil, soybean oil, benzyl alcohol, n‐heptane and n‐hexane. Triglycerol monooleate and decaglycerol dioleate, or caprylic acid and ethoxylated stearic acid solubilized aqueous ascorbic acid in cottonseed oil. Solubilization applications are suggested.