Abstract
ADDED fatty acids decrease the effectiveness of a number of antioxidants in marine and other oils and fats1. It has now been demonstrated that many oil-soluble basic substances may act as synergists. For example, a primary amine (octadecylamine, ODA), a secondary amine (proline), and a tertiary amine (triisooctylamine, TOA) provided unexpectedly great protection against oxidation to oils containing added 6-ethoxy-2,2,4-trimethyl-1,2-di-hydroquinoline (EMQ, ‘Santoquin’), whereas in the absence of the last-named they conferred only slight or no protection at the same levels (Table 1).
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OLCOTT, H., KUTA, E. Basic Substances as Synergists for Fat Antioxidants. Nature 183, 1812 (1959). https://doi.org/10.1038/1831812a0
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DOI: https://doi.org/10.1038/1831812a0
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