Thermostability of Synthetic Antioxidants

Advantages and Disadvantages of Natural Antioxidants in Comparison with Synthetic Antioxidants

Effect of synthetic antioxidants on storage stability of Khoa

443 Khoa is a popular indigenous semi-solid milk product which is prepared by thermal evaporation of milk to 65-70% solids in an open pan. The food value of khoa is very high as it contains fairly large quantities of protein, fat, lactose and bone-forming minerals, especially calcium. It is usually used for direct consumption or as a base material for sweets preparation in the Indo-Pak subconti...

Achieving the Balance between ROS and Antioxidants: When to Use the Synthetic Antioxidants

Free radical damage is linked to formation of many degenerative diseases, including cancer, cardiovascular disease, cataracts, and aging. Excessive reactive oxygen species (ROS) formation can induce oxidative stress, leading to cell damage that can culminate in cell death. Therefore, cells have antioxidant networks to scavenge excessively produced ROS. The balance between the production and sca...

Improving synthetic hindered phenol antioxidants: learning from vitamin E

The eciency of various commercial hindered phenol antioxidants was studied using di€erential scanning calorimetry (DSC) to determine the oxidation induction time (OIT) of antioxidant solutions in squalane. It was observed that a-tocopherol has an exceptionally high antioxidant activity. In fact, after normalisation for the molecular weight and functionality of each antioxidant, a-tocopherol wa...

The Thermostability of Staphylococcus Toxins *

Attempts to resolve the question of the identity or non-identity of the so-called staphylococcus toxins have made use of tests of thermostability, without, however, leading to any general agreement as to the heat-resistance of any of the particular toxic fractions. Nor have these tests revealed the essential nature of the substances concerned in the different manifestations of toxic action. The...