The conidendrols as inhibitors of oxidation and polymerization

Abstract

Summary and ConclusionsAlpha and beta conidendrol have been tested and intercompared with accepted stabilizers in the following applications: a) as antioxidants for the prevention of rancidification in fats, oils, and fat‐containing candies; b) as stabilizers against aging and resinification in GR‐S type polymers; and c) as additives for inhibiting the polymerization of vinyl type monomers. Accepted acceleration tests were employed in determining the relative efficiencies of the various stabilizers. Such tests do not necessarily yield quantitative information concerning stabilization performance under conditions of use. However experience has shown that any marked differences observed in these tests indicate proportional differences in normal use. On the basis of the data reported here it may be concluded that the conidendrols are approximately equal or superior to other stabilizers in current use in their respective fields. In addition, the conidendrols are produced from a raw material which is in abundant supply and offer the possibility of supplementing or replacing stabilizers derived from benzene or naphthalene.

The Naturally Occurring Lignans

“…The a-and /3-conidendrols, derived from conidendrin by demethylation, are being marketed in limited commercial production (4) as antioxidants. They are reported equal or superior to other stabilizers in current use for GR-S type polymers and as additives for inhibiting the polymerization of vinyl-type monomers (210). They are also effective for food oils (91), although more effective for stabilizing lard than cottonseed oils (230).…”

Elastomers

“…In accelerated aging tests a-and /3-conidendrols were found to be equal or superior to phenyl-^-naphthylamine and other stabilizers (114).…”