Premium
A comparison of alkylated phenols as antioxidants for lard
Author(s) -
Miller G. J.,
Quackenbush F. W.
Publication year - 1957
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02640261
Subject(s) - phenols , alkylation , chemistry , potency , antioxidant , alkyl , organic chemistry , food science , biochemistry , in vitro , catalysis
Summary Tests with 24 substituted phenols showed that position was more important than the nature of the alkyl group in influencing antioxidant potency for lard. The most active compound tested was 2,6‐di‐ tert ‐butyl‐4‐methylphenol.