1967 年 16 巻 7 号 p. 423-425
Cupric oleate and various kinds of hydroxycarboxylic acid, or dicarboxylic acid, were added to olive oil and were kept at 50°C for 96 hours. Antioxidation effect for the oil was observed for citric, malic and tartaric acids.
Concurrent use of these hydroxycarboxylic acids with antioxidant gives far greater antioxidation effect than solitary use of the antioxidant.
Titration curves also proved that such acid as lactic and glycolic acids having weak metal blocking ability tended less in the chelate formation, and that the acid which has strong metal blocking power such as citric, malic, tartaric and oxalic acids was strong in the chelate formation tendency.