Natural antioxidants for polypropylene stabilization

被引：123

作者：

Ambrogi, V. ^{[2
]}

Cerruti, P. ^{[1
]}

Carfagna, C. ^{[1
,2
]}

Malinconico, M. ^{[1
]}

Marturano, V. ^{[2
]}

Perrotti, M. ^{[2
]}

Persico, P. ^{[1
]}

机构：

[1] Inst Polymer Chem & Technol ICTP CNR, I-80078 Pozzuoli, NA, Italy

[2] Univ Naples Federico II, Dept Mat & Prod Engn, I-80125 Naples, Italy

来源：

POLYMER DEGRADATION AND STABILITY | 2011年 / 96卷 / 12期

关键词：

Polypropylene; Thermal oxidation; Natural additives; Carotenoids; Phenols; Long-term stability; MECHANICAL-PROPERTIES; THERMOOXIDATIVE DEGRADATION; POLY(VINYL CHLORIDE); BETA-CAROTENE; FILMS; CHEMILUMINESCENCE; PHOTOOXIDATION; CYCLODEXTRINS; STABILITY; OXIDATION;

D O I：

10.1016/j.polymdegradstab.2011.09.015

中图分类号：

O63 [高分子化学（高聚物）];

学科分类号：

070305 ; 080501 ; 081704 ;

摘要：

A study on the efficiency of bio-based compounds as stabilizers for polypropylene (PP) is reported. A water extract from French maritime pine bark (Pycnogenol (R)), a by-product containing polyphenols obtained from wine production, and a carotenoid-containing oleoresin from processing of tomatoes were used. Their stabilizing activity was compared with that of a commercial phenolic antioxidant. Thermogravimetric analysis and Oxidative Induction Time measurements performed on unaged samples, as well as infrared spectroscopy on samples aged at 70 degrees C, provided evidence for the effectiveness of the natural stabilizers. Mechanical characterization was carried out on aged films and injection moulded samples. Experimental results indicated that particularly grape extract could provide long-term stabilization to PP under conditions of oxidative degradation. Therefore, it could be used as efficient and high value-added additive for polypropylene. Pycnogenol (R) also showed antioxidant activity, however the achievement of a more homogeneous dispersion in the polymer matrix could improve the mechanical performance of aged samples. (C) 2011 Elsevier Ltd. All rights reserved.

引用

页码：2152 / 2158

页数：7

共 51 条

[1]

Anandhan S, 2011, KGK-KAUT GUMMI KUNST, V64, P44

[2] Degradation of lycopene, α-carotene, and β-carotene during lipid peroxidation [J].

Anguelova, T ;

Warthesen, J .

JOURNAL OF FOOD SCIENCE, 2000, 65 (01) :71-75

[3]

[Anonymous], ENCY FOOD SCI NUTR

[4] Total phenolic contents and antibacterial activities of grape (Vitis vinifera L.) extracts [J].

Baydar, NG ;

Özkan, G ;

Sagdiç, O .

FOOD CONTROL, 2004, 15 (05) :335-339

[5] The pharmacology of the antioxidant lipoic acid [J].

Biewenga, GP ;

Haenen, GRMM ;

Bast, A .

GENERAL PHARMACOLOGY, 1997, 29 (03) :315-331

[6] NEW APPROACH TO THE MEASUREMENT OF POLYMER PHOTOOXIDATION [J].

BIGGER, SW ;

DELATYCKI, O .

JOURNAL OF POLYMER SCIENCE PART A-POLYMER CHEMISTRY, 1987, 25 (12) :3311-3323

[7]

Billingham NC, 1981, DEV POLYM DEGRADATIO, P63

[8] Simultaneous FTIR emission spectroscopy and chemiluminescence of oxidizing polypropylene: Evidence for alternate chemiluminescence mechanisms [J].

Blakey, I ;

George, GA .

MACROMOLECULES, 2001, 34 (06) :1873-1880

[9]

BRITTON G, 2008, CAROTENOIDS NATURAL, V4, P322

[10] Characterization and thermal stability of poly(vinyl chloride) plasticized with epoxidized soybean oil for food packaging [J].

Bueno-Ferrer, C. ;

Garrigos, M. C. ;

Jimenez, A. .

POLYMER DEGRADATION AND STABILITY, 2010, 95 (11) :2207-2212

← 1 2 3 4 5 6 →