Abstract
The reduction of ferric ions by phenolic antioxidants was investigated by the Emmerie-Engel method. Diphenolic and triphenolic compounds reduced 2-2.5 and 5 molar equivalents of ferric ions, respectively. Monophenolic compounds reduced different amounts of ferric ions : BHT, 0.6 ; tocopherol, 2 ; BHA, 3 and sesamol, 4 molar equivalents. When two compounds were used in combination, the reducing potency was enhanced or decreased depending on the antioxidants used. The combination of BHA and BHT produced 1.5 times more ferrous ions than the calculated amount, and the combination of BHA and PG produced only 0.75 times the calculated amount of ferrous ions. In the combined use of BHA and BHT, BHT was more rapidly lost than it was in the reaction of BHT alone, probably due to some interaction of the two compounds.
