Studies on Food Adjuncts. III

Antioxidative Effect of Phenolic Compounds containing Sulfur for Fats and Oils

Abstract

Antioxidative effect of 16 kinds of sulfur-containing compounds of hydroquinone system, 3 kinds of the benzoquinone system, and 6 kinds of benzoquinone derivatives was tested with methyl oleate as the substrate. The compounds formed by the introduction of thiols, possessing active methylene or phenolic hydroxyl, into hydroquinone had the strongest effect. With alkylthiohydroquinones, those with alkyls of lower member were more effective than those of higher member. In monothio and dithio derivatives of hydroquinone, monothio derivatives had better effect. Benzoquinone derivatives were practically ineffective but the addition of phosphoric acid or ascorbic acid stearate as synergist increased the effect, although the synergist itself was entirely ineffective. These hydroquinone and benzoquinone derivatives all tended to be colored easily and were sparingly soluble in methyl oleate.