Abstract
It has been established that the effect of lecithin on the oxidation of methyl oleate depends on the rate of the free radical initiation: lecithin does not affect the reaction rate at high rates of radical initiation (the initiated oxidation) and accelerates the oxidation at low rates (autooxidation), causing the reduction of the induction period. The inhibitory action of mixtures of lecithin and the natural antioxidant alpha-tocopherol depends on the concentrations of both alpha-tocopherol and lecithin at different rates of oxidation. The inhibitory efficiency of mixtures with low concentrations of alpha-tocopherol is close to additive. Increasing the initial concentration of alpha-tocopherol in mixtures causes a gain in the synergistic effect. The synergistic effect depends drastically on lecithin concentration at high concentrations of alpha-tocopherol. The mechanism of the synergistic effect for the mixtures of alpha-tocopherol and lecithin is discussed.
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