Triacylglycerols Of Sunflower Oil Research Articles

Mechanism Controlling High‐Temperature Degradation of Sunflower Oil Triacylglycerols in the Absence of Oxygen

AbstractThe aim of the present study is to describe the mechanism controlling heat‐induced formation of sunflower oil triacylglycerol and fatty acid methyl ester oligomers. The unique combination of high‐performance size‐exclusion chromatography with hyphenated electrospray ionization mass spectrometry (MS), atmospheric pressure chemical ionization‐MS, and high‐temperature gas chromatography‐MS techniques allows differentiating between radical coupling species and Diels–Alder cycloadducts. Targeted analysis of thermally degraded sunflower oils confirms the exact structures of various acyclic oligomers accompanied by less‐abundant products of pericyclic transformations. A series of model experiments simulate the impact of dienophile nature on the course of Diels–Alder reactions. Thus, α‐tocopherylquinone, δ‐tocopherylquinone, and methyl‐(E)‐11‐oxoundec‐9‐enoate are synthesized as naturally occurring dienophiles bearing electron‐withdrawing groups. The geometry of poor dienophiles does not affect concerted cyclization, while the structure of electron deficient dienophiles can overcome low reactivity.Practical Application: In the absence of oxygen, heat‐induced degradation of polyunsaturated triacylglycerols proceed predominantly via a radical pathway, whereas concerted reactions represent minor mechanisms. Sunflower oil triacylglycerol molecules in the system without propagation stage can be effectively protected by natural and/or synthetic antioxidants. Application of chelates is also recommended. However, antioxidant‐derived quinones, such as α‐tocopherylquinone, can enter the Diels–Alder reaction even more easily than dienophiles without electron‐withdrawing groups. Unsaturated core aldehydes possess the same reactivity. Examination of the mechanism controlling high‐temperature degradation of triacylglycerols is especially important for processing engineers in edible oil refineries and food technologists. New perspective may help them to minimize undesirable changes in polyunsaturated species.

Antioxidant potency of gallic acid, methyl gallate and their combinations in sunflower oil triacylglycerols at high temperature

Lipid peroxidation and polar compounds formation in sunflower oil triacylglycerols at 120°C were investigated in the presence of gallic acid (GA), methyl gallate (MG), MG/GA combinations (75:25, 50:50, and 25:75), and tert-butylhydroquinone (TBHQ). Hydroperoxide-based kinetic parameters (IP, induction period, min; ki, rate constant during IP, meq/kgmin) of control sample (38.0; 2.0346) were considerably improved by TBHQ (201.1; 0.0267), followed by GA (163.8; 0.0837), MG (151.2; 0.0983), and the combinations (∼184.4; ∼0.0861) with an average synergy of 18.6%. Regarding the polar compounds inhibition, the best antioxidant performance (the ratio of IP to oxidized triacylglycerol monomers at IP, min/%; time reaching 10% of triacylglycerol dimers and polymers, min) in general belonged to MG/GA 75:25 (42.4; 263.0), GA (43.2; 249.9), MG (38.0; 237.5), and TBHQ (17.7; 214.4), respectively. The kinetic parameters based on the formation of polar compounds than hydroperoxides provided more reliable results to evaluate antioxidant potency at high temperature.

Protective effects of 4-methylcoumarins and related compounds as radical scavengers and chain-breaking antioxidants

The aim of this study is to determine, and to compare the protective effects of eight 4-methylcoumarins and four related compounds as radical scavengers and chain-breaking antioxidants. The main kinetic parameters of their radical scavenging activity (as % RSA, stoichiometry, n, and rate constants of reaction with DPPH radical, kRSA) and of chain breaking antioxidant activity (as antioxidant efficiency, PF and reactivity, ID), have been determined and discussed. The RSA study has been conducted at physiological temperature (37 °С) towards DPPH radical and the tested compounds are separated into three main groups: with strong activity (% RSA > 40%); with moderate activity (20% < % RSA > 40%) and with weak activity (% RSA < 20%). Chain-breaking antioxidant activities of the studied compounds have been evaluated during bulk phase lipid (triacylglycerols of sunflower oil, TGSO) autoxidation at 80 °C. All results obtained are compared with those for standard and known inhibitors of oxidation processes, e.g. caffeic and p-coumaric acids, α-tocopherol and butylated hydroxytoluene (BHT). On the basis of a comparative analysis with standard antioxidants, the differences in the radical scavenging and antioxidant abilities of the studied compounds have been discussed and reaction mechanisms proposed. All structures are optimized at UB3LYP/6-31 + G(d,p) level in gas phase and in acetone solution to study the solvation effects.

ДОСЛіДЖЕННЯ ОДЕРЖАННЯ АЗОТОПОХіДНИХ ЖИРНИХ КИСЛОТ З ВіДНОВЛЮВАЛЬНОї СИРОВИНИ

Alkylimidazolines of fatty acids are well adsorbed at the interface of the phases fluid-air or metal-solution, so they are often used in various industries as emulsifiers, dispersants, adsorption-active agents, etc. 2- alkylimidazolines and compounds on their basis have become widespread as corrosion inhibitors in the oil and gas industry. As Ukraine lacks raw materials - petroleum hydrocarbons, alkylimidazolines are not produced, so obtaining these substances from renewable sources of raw materials, namely from the triacylglycerols of sunflower oil is relevant. The main objective of the work is to study the kinetics of aminoamides - nitrogen-containing compounds, which are able to form a cyclic nitrogen oxygen-containing compound alkylimidazoline by amidation of triacylglycerols of sunflower oil with β - hydroxyethylethylenediamine. The authors used different experimental conditions: the ratio of reactants ranged from 1:1 to 1:3; the reaction temperature of 413 K to 453 K; and the reaction time up to 6 hours. As a result, we have obtained kinetic curves, the analysis of which allows us to study the kinetics of formation of aminoamide

Antioxidant activity and mechanism of action of some synthesised phenolic acid amides of aromatic amines

The antioxidative activities and mechanism of action were studied of eight synthesised cinnamoyl- and hydroxycinnamoyl amides of biogenic amines (caffeoyldopamine, cinnamoyldopamine, p-coumaroyldopamine, feruloyldopamine, sinapoyldopamine, caffeoylphenylethylamine, caffeoyltyramine, and caffeoyltryptamine) in a wide concentration range (2.5&amp;ndash;20 &amp;times; 10&lt;sup&gt;&amp;ndash;4&lt;/sup&gt;M) during autoxidation of triacylglycerols of sunflower oil. It was established that all amides exhibited excellent antioxidant activity, higher than or comparable with that of caffeic acid. The best activity was shown by caffeoyldopamine followed by cinnamoyldopamine and caffeoyltyramine. The analysis of the kinetic data obtained showed that the presence of hydroxyl groups in the amino part (derivatives of dopamine and tyramine) led to direct oxidation of the molecules during the process and stabilisation of the resulting radicals. In contrast, the amides without hydroxyl groups in the amino part participated in the side reaction with peroxides and the resulting radicals took part in one side reaction of the chain propagation as did caffeic acid. &amp;nbsp;

Frying Stability of Purified Mid‐Oleic Sunflower Oil Triacylglycerols with Added Pure Tocopherols and Tocopherol Mixtures

AbstractTo determine the effects of the addition of pure tocopherols to triacylglycerols, α, γ, and δ tocopherols were added singly and in various combinations to stripped mid‐oleic sunflower oil (SMOSUN). Tortilla chips were fried in the treated oils and then aged at ambient temperature to determine storage stability of the fried food. Frying oils were evaluated for total polar compounds (TPC) as an indicator of oil deterioration, and they were also analyzed for retention of tocopherols. To determine effects of tocopherols on fried‐food stability, chips were evaluated for hexanal as an indicator of oxidative stability and for odor characteristics by a trained, experienced analytical sensory panel. Oils extracted from the tortilla chips were also analyzed for residual tocopherols. TPC were highest in the SMOSUN control with no additives followed by the SMOSUN containing only α tocopherol. The SMOSUN oil containing γ tocopherol had the best fry life as indicated by the lowest TPC. Hexanal content and rancid odor intensity were highest in the chips fried in the SMOSUN control and in the SMOSUN containing only α tocopherol. The most stable tortilla chips were fried in SMOSUN containing all three (α, γ, and δ) tocopherols; however, the lowest hexanal levels were measured when γ and δ tocopherols were added at their highest concentrations.

Comparison of the antioxidative properties of caffeic and chlorogenic acids

The antioxidative properties of caffeic and chlorogenic acids during autoxidation of triacylglycerols of sunflower oil at 100 °C were compared. The effects of the two acids within the concentration range 2.8–56.5 × 10 −4 M (50–2000 ppm) were investigated. The stabilization factor ( F) as a measure of the effectiveness of the antioxidants and the oxidation rate ratio ( ORR) as a measure of their strength were determined. It was found that at concentration 2.8 × 10 −4 M, the effectiveness and the strength of the two acids were practically the same, while at higher concentrations caffeic acid appeared as a much more effective and stronger inhibitor. The analysis of the kinetic data obtained showed that chlorogenic acid and its radicals participated more readily in side reactions with the hydroperoxides and the lipid substrate than caffeic acid and its radicals did.

Synergistic antioxidant effect of α-tocopherol and myricetin on the autoxidation of triacylglycerols of sunflower oil

The synergistic antioxidant effect of different concentrations (50–250 ppm) of α-tocopherol and myricetin during autoxidation of triacylglycerols of sunflower oil (TGSO) at 100 °C was studied. The process was followed by monitoring the peroxide values and the formation of conjugated dienes. It was established that myricetin is a more effective and stronger antioxidant than α-tocopherol. All mixtures investigated exhibited a synergistic effect. The best synergistic effect was achieved with an equal molar ratio of α-tocopherol and myricetin, and at total concentration of the mixtures lower than 10 × 10 −4 M. The kinetic analysis of the results demonstrated that α-tocopherol regenerates myticetin during autoxidation of TGSO at 100 °C.

Influence of cholesterol on the kinetics of lipid autoxidation and on the antioxidative properties of α‐tocopherol and quercetin

The autoxidation kinetics of triacylglycerols of sunflower oil (TGSO) in the presence of 10% cholesterol (Chol) at 80, 90 and 100 °C has been studied. The process was followed by monitoring the peroxide value and the formation of conjugated dienes. Cholesterol has been found to exhibit a prooxidative effect. During the oxidation of the mixture (TGSO/Chol), cholesterol peroxides were not registered. It is supposed that the initial amount of cholesterol peroxides formed decomposes to free radicals and that these radicals accelerate TGSO oxidation. A kinetic analysis of the antioxidative behavior of α-tocopherol and quercetin (2.9x 10 -4 -17.8 x 10 -4 M) in both TGSO and TGSO/Chol at 100 °C was performed. It was found that the effectiveness, strength, and activity of α-tocopherol are greater in TGSO/Chol than in TGSO, while these parameters for quercetin are practically the same in both lipid systems. The differences in the mechanism of action of α-tocopherol and quercetin are discussed.

Antioxidant activity and mechanism of action of some phenolic acids at ambient and high temperatures

The antioxidative properties of syringic, 3,4-dihydroxybenzoic, sinapic and caffeic acids were studied in the concentration range 0.002–0.02% (0.9×10 −4–1.3×10 −3 M) during autoxidation of triacylglycerols of sunflower oil at 22 and at 90 °C. The stabilization factor (F) as a measure of effectiveness, the oxidation rate ratio (ORR) as a measure of strength, and the activity (A) which combines the above two factors were determined. The effectiveness of the phenolic acids increased in the following order: syringic acid <3,4-dihydroxybenzoic acid <sinapic acid <caffeic acid. The molecules of syringic, 3,4-dihydroxybenzoic and synapic acids at both temperatures, and the molecules of caffeic acid at 90 °C participated in one side reaction with hydroperoxides. The molecules of caffeic acid did not participate in side reactions at room temperature. The radicals of 3,4-dihydroxybenzoic, sinapic and caffeic acids participated in one reaction of chain propagation at both temperatures, whereas the radicals of syringic acid participated in more than one reaction of chain propagation. The complex kinetic parameter activities, A, for syringic and 3,4-dihydroxybenzoic acids, were practically the same at both temperatures, whereas sinapic and caffeic acids showed a greater activity at 90 °C than at ambient temperature.

Phenol antioxidant efficiency in various lipid substrates containing hydroxy compounds

The oxidation stability of triacylglycerols of sunflower oil (TGSO) at 80 ?C in the presence of 0.1 mM 2, 6-di-tert-butyl-4-methylphenol (BHT) was found to decrease in the presence of 40 mM lipid hydroxy compounds (R'OH), 1-tetradecanol (1-TD), 1-octadecanol (1-OD), and 1-monopalmitoylglycerol (1-MP). Taking into account the significant effect of these compounds on the chain initiation via an acceleration of the hydroperoxide decomposition, the relative protection activity of BHT was found to increase in the presence of R'OH in the sequence: (TGSO) < (TGSO+1-TD) < (TGSO+1-OD) < (TGSO+1-MP). This result was explained with the so-called “micellar effect”: the relatively higher concentration of polar species such as hydroperoxide, peroxyl radicals and BHT within and nearby the micro aggregates formed in the presence of R'OH, leads to an increase of the rate of chain termination compared to that in the bulk lipid. When free radicals are generated in the bulk oil via the decomposition of a special nonpolar initiator, azo-bis-isobutyronitrile, 1-OD and 1-MP do not affect the BHT antioxidant efficiency. The effect of the lipid medium (linoleate or oleate type) on the antioxi-dant activity of α-tocopherol (TOH), 1.3 mM, in the presence of 1-OD has been assessed on an example of oxidation of sunflower oil (SO) and lard (L) at 100 ?C. Inspite of their different oxidizability 1-OD caused the same relative decrease in the TOH efficiency during SO and L oxidation.

Anti‐oxidant activity and mechanism of action of trans‐resveratrol in different lipid systems

The anti‐oxidative properties of trans‐resveratrol were studied in the concentration range 0.02–0.20% (8.8 × 10−4–8.8 × 10−3 M) during autoxidation of pure triacylglycerols of lard (TGL) and of pure triacylglycerols of sunflower oil (TGSO), as well as of commercial sunflower oil at 100 °C. In sunflower oil trans‐resveratrol showed no anti‐oxidative activity. In pure lipid systems trans‐resveratrol considerably retarded the oxidation process, the effect being stronger in the less oxidizable substrate (TGL). The effectiveness (stabilization factor F), strength (oxidation rate ratio, ORR) and activity (A=F/ORR) of the different anti‐oxidant concentrations were determined. The activity A was found to increase dose dependency as follows: A=3750–15425 for TGL, A=79–207 for TGSO. The participation of trans‐resveratrol in the side reactions of inhibited oxidation was discussed.

Formation of triacylglycerol core aldehydes during rapid oxidation of corn and sunflower oils with tert-butyl hydroperoxide/Fe2+.

The lipid ester core aldehydes formed during a rapid oxidation (7.8 M tert-butyl hydroperoxide, 90 min at 37 degrees C) of the triacylglycerols of purified corn and sunflower oils were isolated as dinitrophenylhydrazones by preparative thin-layer chromatography and identified by reversed-phase high-performance liquid chromatography with on-line electrospray ionization mass spectrometry and by reference to standards. A total of 113 species of triacylglycerol core aldehydes were specifically identified, accounting for 32-53% of the 2,4-dinitrophenylhydrazine (DNPH)-reactive material of high molecular weight representing 25-33% of the total oxidation products. The major core aldehyde species (50-60% of total triacylglycerol core aldehydes) were the mono(9-oxo)nonanoyl- and mono(12-oxo)-9,10-epoxy dodecenoyl- or (12-oxo)-9-hydroxy-10,11-dodecenoyl-diacylglycerols. A significant proportion of the total (9-oxo)nonanoyl and epoxidized (12-oxo)-9,10-dodecenoyl core aldehydes was found in complex combinations with hydroperoxy or hydroxy fatty acyl groups (6-10% of total triacylglycerol core aldehydes). Identified were also di(9-oxo)nonanoylmonoacylglycerols (0.5% of total) and tri(9-oxo)nonanoylglycerols (trace). The identification of the oxoacylglycerols was consistent with the products anticipated from tert-butyl hydroperoxide oxidation of the major species of corn and sunflower oil triacylglycerols (mainly linoleoyl esters). However, the anticipated (13-oxo)-9,11-tridecadienoyl aldehyde-containing acylglycerols were absent because of further oxidation of the dienoic core aldehyde. A significant proportion of the unsaturated triacylglycerol core aldehydes contained tert-butyl groups linked to the unsaturated fatty chains via peroxide bridges (2-9%). The study demonstrates that rapid peroxidation with tert-butyl hydroperoxide constitutes an effective method for enriching natural oils and fats in triacylglycerol core aldehydes for biochemical and metabolic testing.

11‐selenadodecylglyceryl‐1‐ether in lipid autoxidation

AbstractThe effect of 11‐selenadodecylglyceryl‐1‐ether (11‐SeDGE) at concentrations of 5 × 10−4 and 1 × 10−2 M on the autoxidation of sunflower oil with a natural content of 0.06% tocopherols at 100°C and at room temperature in the dark and of pure triacylglycerols of sunflower oil (TGSO) at 100°C was studied. The process was followed by peroxide concentration (peroxide value) determination and by ultraviolet (UV) spectroscopy. It was found that 11‐SeDGE acted synergistically with the tocopherols in sunflower oil in a dose‐dependent manner to delay oxidation at 100°C. The results from the UV spectra indicated that 11‐SeDGE decomposed the initiators of the process, the hydroperoxides, into inactive products. During oxidation of pure TGSO (i.e, depleted of tocopherols) at 100°C, 11‐SeDGE retarded the process without a pronounced induction period. At room temperature, 11‐SeDGE showed a slight prooxidative effect on sunflower oil oxidation. Taking into account the established prooxidative effect of the two hydroxy groups in a molecule such as 11‐SeDGE, it was recommended to study the lipid autoxidation in the presence of selenium compounds that do not contain such prooxidative groups.

β‐Apo‐8′‐Carotenoic acid and its esters in sunflower oil oxidation

AbstractThe oxidation kinetics of sunflower oil (SO) and pure triacylglycerols of sunflower oil (TGSO) in the presence of different concentrations (0.0008–0.02%, 1.9–32.7×10−5 M) of β‐apo‐8′‐carotenoic acid (CA), ethyl β‐apo‐8′‐carotenoate (EC), and β‐apo‐8′‐carotenoylglycerol (CG) were studied. The process was performed at high (kinetic regime) and low (diffusion regime) oxygen concentrations at room temperature and at 100°C and in the dark and in daylight. CA, EC, and CG were not antioxidants in TGSO systems. However, the carotenoid derivatives, especially CA, increased the stability of tocopherol‐containing SO at room temperature and in daylight. The stabilization effect was more evident in a kinetic regime of oxidation. The synergism between the carotenoids and tocopherols was characterized by the increase of the stabilization factor F and activity A. F and A were highest for CA (F=1.2–5.5, A=2.4–78.6), followed by EC (F=1.2–3.5, A=1.7–14.6) and CG (F=1.1–2.1, A=1.6–5.5) in the kinetic regime for SO exposed to daylight at room temperature.

β-carotene in sunflower oil oxidation

The oxidation kinetics of sunflower oil (SO), as well as of pure triacylglycerols of sunflower oil (TGSO) in the presence of different concentrations (0.001-0.02 %) β-carotene was studied. The process was performed at high (kinetic regime) and low (diffusion regime) oxygen concentrations at room temperature in the dark and under daylight. The results from the oxidation of SO and TGSO at 100oC in the presence of β-carotene were also presented. It was established that in the antioxidant-free lipid system, the β-carotene did not give any antioxidative protection. It worked as a prooxidant during the oxidation at room temperature and at sufficiently high oxygen concentration, the effect being more pronounced in the dark than under daylight. β-carotene increased the stability of tocopherol-containing SO during its oxidation at room temperature and under daylight. This effect is more strongly expressed in a kinetic regime of oxidation. The synergism of β-carotene with the tocopherols was characterized by the stabilization factor F and the activity A. In the kinetic regime of oxidation F and A varied in the interval F=2.0-6.3, and A =2.7-21.0. In the diffusion regime F=1.3-1.5, and A=1.5-2.8.

Determination of the Positional-Species Composition of Plant Reserve Triacylglycerols by Partial Chemical Deacylation

To determine the positional-species composition (PSC) of the sunflower oil triacylglycerols (TAGs), these TAGs were separated in a native state by preparative TLC on alumina and subjected to a partial chemical deacylation with the Grignard reagent under anhydrous conditions. The rac-1,2-diacylglycerols (DAGs) formed in this reaction were identified by comparing their TLC mobilities with the respective standard separated from the products of enzymatic hydrolysis of lecithin. Subsequently, the DAGs as their borate complexes were isolated from the reaction mixture by preparative TLC on silica gel. The quantitative fatty acid composition of both the DAGs and the initial TAGs was determined by capillary GLC. The PSC of TAGs calculated from the data obtained using a computer program was consistent with the data on sunflower TAG composition reported by other researchers using an independent method. Thus, the technique developed here makes it possible to obtain reliable data on the concentration of all TAG positional species in the plant tissue.

Hydrocarbon and lipid oxidation in micro heterogeneous systems formed by surfactants or nanodispersed Al 2O 3, SiO 2 and TiO 2

The effect of surfactants and micro dispersed solid oxides on the kinetics and mechanism of hydrocarbon (ethylbenzene, limonene, β-carotene) and lipid (sunflower oil triacylglycerols) liquid phase oxidation by molecular oxygen have been studied. Ionic surfactants sodium dodecylsulphate (SDS) and cetyltrimetyl ammonium bromide (CTAB) were found to affect the rate and mechanism of hydroperoxide decay and consequently the rate of the ethylbenzene and limonene oxidation. In the case of β-carotene, which does not form hydroperoxides in the course of oxidation; the surfactants do not affect the β-carotene consumption rate. Anionic surfactant SDS is found to be a catalyst for the heterolytic decay of hydroperoxides. In the case of α-phenyl ethyl hydroperoxide, the decay reaction catalyzed by SDS yields phenol that is an acceptor of free radicals. So the ethylbenzene oxidation is completely inhibited in the presence of SDS. The same effect on the ethylbenzene oxidation and its hydroperoxide decay was found to be caused by nanodispersed Al 2O 3. Cationic surfactant CTAB as a catalyst causes the decomposition of ethylbenzene and limonene hydroperoxides via free radical formation that results in acceleration of hydrocarbon oxidation. Solid oxides SiO 2, TiO 2 non-ionic ethoxylated hydrocarbons, and sodium bis (2-ethylhexyl)sulfosuccinate (AOT) show a slight effect on the hydroperoxide decay and hydrocarbon oxidation rates. The effect of surfactants and cosurfactants on the inhibited oxidation of lipid and hydrocarbons is strongly dependent on the nature of antioxidant and surfactant used.

Antioxidative activity of phenolic acids on triacylglycerols and fatty acid methyl esters from olive oil

The autoxidation of kinetically pure triacylglycerols and methyl esters of olive oil (TGOO and MEOO) in the presence of four different concentrations of p-coumaric, ferulic and caffeic acids at 100 °C was studied. It was established that effectiveness and strength of the phenolic acids were greater in MEOO than in TGOO. In both lipid substates the molecules of phenolic acids participate in one side-reaction (with hydroperoxides). The rate constants of this reaction in TGOO and in MEOO are practically the same. The phenolic acids take part in chain initiation. The rate of this reaction for ferulic and caffeic acids has equal values in TGOO and in MEOO, whereas for p-coumaric acid it is twice as high in TGOO than in MEOO. The radicals of the phenolic acids participate in one reaction of chain propagation (with the lipid substrate) both in triacylglycerols and in methyl esters of olive oil. Comparison with the data published recently for sunflower oil triacylglycerols and methyl esters demonstrates the strong influence of the unsaturation type and degree of the lipid system on the kinetics and mechanism of the antioxidative action of the phenolic acids.

Effect of the phenol antioxidant type on the kinetics and mechanism of inhibited lipid oxidation in the presence of fatty alcohols

AbstractA kinetic analysis of inhibited lipid autoxidation in the presence of a phenol antioxidant and a hydroxy compound is proposed. It is based on studies of the dependence of the WROH/Winh ratio (between the inhibited oxidation rates in presence and absence of a hydroxy compound) on the hydroxy compound concentration. This analysis permits establishing the mechanism of action of the hydroxy compound in the presence of different types of phenol antioxidants during inhibited lipid oxidation. The kinetic analysis has been applied to the oxidation at 80°C of triacylglycerols of sunflower oil (TGSO) inhibited by 0.1 mM hydroquinone, butylated hydroxytoluene (BHT) or α‐tocopherol in the presence of different concentrations of 1‐tetradecanol (1‐TD) and 1‐octadecanol (1‐OD). A linear character of this dependence is established during hydroquinone‐inhibited oxidation of triacylglycerols of sunflower oil in presence of 1‐TD. In the case of α‐tocopherol this dependence is linear for both 1‐TD and 1‐OD. The equilibrium constant of interaction between the phenol antioxidant and the fatty alcohols is determined by the angle coefficient of the linear dependence. The hydroquinone‐inhibited autoxidation of TGSO in the presence of 1‐OD has shown a non‐linear character of the dependence under consideration. A kinetic model describing simultaneous participation of 1‐OD in reaction with both the phenol antioxidant and the lipid hydroperoxides is deduced. Studying the kinetics of BHT‐inhibited autoxidation of TGSO in the presence of 1‐OD, it has been shown that due to steric reasons there is no interaction between 1‐OD and BHT, 1‐OD participating in the process only by accelerating the decomposition of the lipid hydroperoxides.