Synthesis, characterisation, and performance evaluation of tri-armed phenolic antioxidants
摘要:
In this study, a series of core units (glycerol, triethanolamine and triisopropanolamine derivatives) were investigated for their use in tri-armed phenolic antioxidants. The antioxidant ability of these tri-armed phenolic compounds featuring different core units were then evaluated in a hydrocarbon lubricant using differential scanning calorimetry (DSC) and compared to the commercially available antioxidants Irganox L135 and Irganox L57. An impressive oxidation induction time of ca. 9-12 min was observed for the glycerol based antioxidants when compared to the commercial antioxidants (ca. 4-6 min), whereas in contrast in the case of triethanolamine and triisopropanolamine derived antioxidants, a solubilising unit was incorporated in order to provide appropriate solubility within the hydrocarbon medium and revealed an excellent oxidation induction time of ca. 11-12 min. (C) 2020 Elsevier Ltd. All rights reserved.
Synthesis, characterisation, and performance evaluation of tri-armed phenolic antioxidants
作者:Clare L. Higgins、Sorin V. Filip、Ashfaq Afsar、Wayne Hayes
DOI:10.1016/j.tetlet.2020.152127
日期:2020.7
In this study, a series of core units (glycerol, triethanolamine and triisopropanolamine derivatives) were investigated for their use in tri-armed phenolic antioxidants. The antioxidant ability of these tri-armed phenolic compounds featuring different core units were then evaluated in a hydrocarbon lubricant using differential scanning calorimetry (DSC) and compared to the commercially available antioxidants Irganox L135 and Irganox L57. An impressive oxidation induction time of ca. 9-12 min was observed for the glycerol based antioxidants when compared to the commercial antioxidants (ca. 4-6 min), whereas in contrast in the case of triethanolamine and triisopropanolamine derived antioxidants, a solubilising unit was incorporated in order to provide appropriate solubility within the hydrocarbon medium and revealed an excellent oxidation induction time of ca. 11-12 min. (C) 2020 Elsevier Ltd. All rights reserved.