Abstract
The article aimed to highlight the antioxidant potential of natural extracts obtained from Equisteum arvense in elastomer vulcanizatec made of natural rubber. Horsetail extracts were prepared using four solvent systems at different volume ratios: methanol–water (50/50 and 70/30) and ethanol–water (50/50 and 70/30), which were then lyophilized and added to the polymer matrix. A deep characterization of the obtained bio-additives was performed. The obtained vulcanizates were subjected to various aging processes: thermo-oxidative, ultraviolet and solar. Then, the resistance and susceptibility of vulcanizates to selected processes of accelerated, simulated degradation were determined based on the changes in the spatial structure (network nodes), material strength and physical properties (color). The research showed the presence of polyphenols in the extracts of horsetail, which resulted in their high anti-oxidative activity. Moreover, the extracts were able to absorb UV radiation. As a consequence, they were active additives that protected rubber vulcanizates against the damaging effects of the aging processes, securing their functional properties. Samples containing natural extracts were characterized by better stability of: mechanical strength parameters, the increase in cross-linking density and color changes after simulating aging processes in comparison with the control sample.
Highlights
Secondary metabolites present in huge amounts in higher plants are extremely valuable components of pharmaceuticals, agrochemicals, flavors, aromas, dyes, biopesticides and food additives [1]
The thermal decomposition of freeze-dried horsetail extracts indicated the presence of various secondary metabolites, especially phenolic acids and flavonoids
Phenolic acids and flavonoids have the ability to chelate metals, which may support the assumptions about the anti-aging properties of biomaterials
Summary
Secondary metabolites present in huge amounts in higher plants are extremely valuable components of pharmaceuticals, agrochemicals, flavors, aromas, dyes, biopesticides and food additives [1]. Research on phenolic acids and flavonoids proves their increased antioxidant activity. A characteristic feature of these compounds is mainly their ability to act as free radical scavengers and as metal chelators [5,6]. These kinds of compounds very likely bond with metal ions to form coordination compounds. The complexes are very stable and contribute to greater antioxidant activity
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