The properties and performance of Poly AOTM -79; a nonabsorbable, polymeric antioxidant intended for use in foods.

Abstract

Abstract and SummaryThe physical, chemical, and biological characteristics of Poly AO™‐79, a composition selected from a class of polymers prepared by the polycondensation of divinylbenzene and a blend of various sterically hindered phenols and hydroquinone, are discussed. Data are presented indicating that Poly AO™‐79 demonstrates excellent antioxidant activity in stabilizing vegetable oils when compared to monomeric food grade antioxidants [butylated hydroxytoluene (BHT), butylated hydroxyanisole (BHA), and tertiary butylhydroquinone (TBHQ)] as measured by the active oxygen method (AOM) and oxygen bomb test. Stability tests using thermogravimetric analysis indicate that the material is not depolymerized in the presence of air at temperatures up to 300 C while BHT, BHA, and TBHQ are completely volatilized at 150–170 C. Using14C‐radiolabeled antioxidants, the physical losses of Poly AO™‐79 from frying oil heated to 190 C is nil while 65% and 80% losses are incurred with BHA after 1 and 2 hr holding time, respectively. The physical carry‐through of Poly AO™‐79 onto potatoes from frying oil at 190 C is quantitative as compared to ca. 20% losses with BHA and TBHQ. Sensory panel tests reflect that the carry‐through of Poly AO™‐79 is in an active form as evidenced by the prolonged shelf‐life of chips fried in oil containing Poly AO™‐79 as compared to BHA and TBHQ. Rats and mice orally dosed with14C‐radiolabeled antioxidants indicate that Poly AO™‐79 is virtually not absorbed from the gastrointestinal tract (ca. 0.2–0.6%) while monomeric antioxidants are readily transported (80–100%). Acute oral and intraperitoneal toxicity tests indicate that Poly AO™‐79 is without effect at the highest dose tested (10 g/kg body weight).