GC investigation of post-irradiation oxidation phenomena on polypropylene

The paper summarizes the results of research on gas products of polypropylene (PP) radiolysis. Particular attention was paid to the phenomena of post-radiation degradation of PP. The protective effect of selected aromatic compounds was investigated. The research was carried out both from the point of view of obtaining radiation-resistant PP varieties and the possibility of accelerating biodegradation phenomena, e.g., PP/cellulose composition. The phenomena of post-radiation chain oxidation of PP were investigated by gas chromatography (GC). The GC in the system used (packed column, thermal conductivity detector, argon – carrier gas) enables the determination of H2, O2, CO, and CH4 in one measurement. The samples were irradiated with electron beams (EBs) accelerated in accelerators: Elektronika 10/10 with a power of 10 kW and energy of 10 MeV and LAE 13/9 with a power of 9 kW and energy up to 13 MeV. In the tests, PP without stabilizing additives (obtained directly from the production line) and non-stabilized styrene were used. Radiolytic efficiency of hydrogen evolution allowed us to estimate the number of originally formed free radicals. The maintenance of the secondary oxidation processes was the loss of oxygen and the formation of oxidation products (CO, CH4). Attention is paid to the protective effect of aromatic compounds (polystyrene (PS), polyethylene terephthalate (PET), anthracene, fluoranthene, acenaphthene, pyrene, naphthalene) both at the stage of hydrogen atom separation and the secondary oxidation process. The examples of post-radiation oxidation of PP irradiated in cryogenic conditions (–196°C) are presented. All used aromatic compounds showed a protective effect in PP radiolysis. We suppose that this phenomenon is responsible for the charge transfer along the polymer chain from the ionization spurs to the aromatic compound. The protective ranges of PS in PP radiolysis were estimated for the variously prepared PP/PS type compositions from 6 mers to 28 mers.

EFFECT OF ANTIOXIDANT PREPARATIONS OF DIFFERENT MECHANISMS OF ACTION ON THE LEVEL OF LIPID PEROXIDATION PRODUCTS IN THE ORGANISM OF PREGNANT SHEEP

Antioxidant drugs "E-selenium" and Catosal help to reduce LPO processes in the body of pregnant ewes. Were formed 3 groups of animals - analogs, three heads each (control and two experimental). Ewes of experimental group 1 were injected intramuscularly with the preparation "E-selenium" in a dose of 1 ml per head once a month for 2 months, starting from the third month of pregnancy. The animals of the second experimental group in the same periods were injected with the drug "Catosal" intramuscularly at a dose of 4 ml per head once a month for 2 months. The feeding of animals of all groups was the same, balanced in nutrients and corresponded to the norms of the Russian Academy of Agricultural Sciences. The experiment lasted 155 days. There was an increase in the production of DC in the 3rd month of pregnancy in the control group of animals in comparison with the experimental ones, in its so-called "peak", it was significantly higher than in the 1st month, in experimental group 1 by 9.8 %, with experimental group 2 by 9.71%, in control by 18.75 %. During this crucial period, the laying of fruits occurs in the body of ewes, which is reflected in the level of its own antioxidant system. A similar increase can be traced in the case of MDA, which is a secondary oxidation product and is often formed from diene conjugates. The difference in the control group in comparison with the experimental group 1 was 7.48 % and the experimental group 2 13.84 %. Starting from the 4th and 5th months of pregnancy, as the intensity of LPO processes increased, the concentration of DC and MDA production decreased in the experimental groups and especially in the experimental group 2.

Biochemical Properties Affecting the Nutritional Quality, Safety, and Aroma of Dry-Cured Products Manufactured from Meat of Rare Native Pig Breeds

The aim of study was to compare the biochemical properties affecting the nutritional quality, safety, and aroma of dry-cured products manufactured from valuable meat of rare native pig breeds: Pulawska (Pul) and Zlotnicka Spotted (ZS). The count of lactic acid bacteria (4.4 log cfu/g) and the release of palmitic (23.1% and 25.9%), oleic (44.1% and 42.2%), and linoleic acids (8.3% and 7.8%), as well as arginine (30.0 and 44.3 mg/kg), histidine (25.8 and 20.6 mg/kg), and lysine (26.8–22.9 mg/kg), shaped the final pH (5.3 and 5.4) in Pul and ZS products during the 4 week maturing, respectively. Lastly, Pul and ZS meat differed in the proportion of decanoic, lauric, stearic, arachidic, and conjugated linoleic acids. The high content of putrescine (23.7 mg/kg), cadaverine (54.3 mg/kg), and tyramine (57.2 mg/kg), as well as a twofold greater share of histamine (163.2 mg/kg) and tryptamine (9.1 mg/kg), indicated a more advanced decarboxylation of ZS meat. Volatile compounds differentiating Pul and ZS meat were primarily hexanal, 3-hydroxybutan-2-one, phenylacetalaldehyde, 2,3-dimethyl-2-cyclopenten-1-one, 2-cyclopenten-1-one, and 3-methyl- and 2-cyclopenten-1-one. Most marked volatile compounds were obtained as a result of microbial activity (acetic acid, 3-methylbutan-1-ol, ethanol, acetone, and 3-hydroxybutan-2-one), advanced lipid oxidation, and decomposition of secondary oxidation products (hexanal, phenylacetaldehyde, and 2-cyclopenten-1-one).

Green Tea Extract Enhances the Oxidative Stability of DHA-Rich Oil

Docosahexaenoic acid (DHA) is one of the most important omega-3 polyunsaturated fatty acids, with proven health-promoting properties. However, oils with a very high content in DHA (DHAO) are extremely susceptible to oxidation, which affects shelf stability and limits incorporation in food products. Green tea extracts (GTE) are potential candidates for the protection of these oils, but their use in such oils has not been previously reported. This study investigated the effect of GTE (160 ppm, 400 ppm, 1000 ppm) and α-tocopherol (80 ppm, 200 ppm, 500 ppm) on the oxidative stability of a DHAO over a 9-week storage at 30 °C. The oxidative status was monitored during storage by the measurement of peroxide value (PV) and p-anisidine value (p-AV). Changes in eicosapentaenoic acid (EPA) and DHA content, as well as in catechins and tocopherol contents, were also evaluated. The addition of GTE enhanced the oxidative stability of DHAO by reducing the formation of peroxides and secondary oxidation products, whereas α-tocopherol had no significant effect on the PV of oil during storage but led to a significantly higher p-AV. The EPA and DHA content of DHAO was stable in GTE-supplemented samples whereas a decrease was observed in the control and α-tocopherol-supplemented samples. GTE also delayed the degradation of tocopherols initially present in the oil, while catechins resulting from the addition of GTE decreased progressively during the storage period.

Impact of Tetrapeptide-FSEY on Oxidative and Physical Stability of Hazelnut Oil-In-Water Emulsion

This study investigates the antioxidant behaviors of a hazelnut tetrapeptide, FSEY (Phe-Ser-Glu-Tyr), in an oil-in-water emulsion. The emulsion was prepared with stripped hazelnut oil at a ratio of 10%. O/W emulsions, both with and without antioxidants (FSEY and TBHQ), were incubated at 37 °C. The chemical stabilities, including those of free radicals and primary and secondary oxidation productions, along with the physical stabilities, which include particle size, zeta-potential, color, pH, and ΔBS, were analyzed. Consequently, FSEY displayed excellent antioxidant behaviors in the test system by scavenging free lipid radicals. Both primary and secondary oxidation products were significantly lower in the FSEY groups. Furthermore, FSEY assisted in stabilizing the physical structure of the emulsion. This antioxidant could inhibit the increase in particle size, prevent the formation of creaming, and stabilize the original color and pH of the emulsion. Consequently, FSEY may be an effective antioxidant additive to use in emulsion systems.

Recovery of Iron from Mill Scale by Reduction with Carbon Monoxide

The mill scale is a waste from the iron and steel industry. Due to the high content of iron in the form of oxides, it is an attractive material for the recovery of metallic iron by reduction. The product of mill scale reduction is an iron with a very extended surface and a high affinity for oxygen. The smaller iron particles are, the easier it is for spontaneous rapid oxidation, which can be linked to pyrophoricity. This article presents results of experiments using the TG/DTA thermal analysis method aimed at verifying the possibility of recovering iron from the mill scale by a reduction with carbon monoxide at 850 °C, 950 °C, and 1050 °C, taking into account the phenomenon of secondary oxidation in contact with oxygen from air at temperatures of 300 °C, 350 °C, and 400 °C. Two forms of mill scale were used for tests, in the original state and after grinding to develop the surface.

Thiamine in Lipid Systems vs. the Antioxidant Activity of Epigallocatechin Gallate and Caffeine

The aim of this study was to determine correlations between the concentration of thiamine hydrochloride or thiamine pyrophosphate and the antioxidant activity of epigallocatechin gallate (EGCG) and caffeine, as well as thiamine stability. The study was conducted in model systems. Oxidation degree indices of soybean oil (peroxide value and anisidine value LAN) and concentrations of total thiamine were determined. To compare the dynamics of the changes in thiamine content during storage, half-life T1/2 was determined. There was a strong correlation between the stability of thiamine and the stability of the oil. Thiamine was particularly sensitive to secondary oxidation products. Higher losses of thiamine introduced in the form of thiamine pyrophosphate were found (4–6%). The addition of tea components increased fat stability and thus reduced thiamine losses. The dynamics of thiamine loss were found to be lower with EGCG than caffeine. The antioxidant activity of these components was significantly reduced when the content of thiamine (1.0–20.0 mg/100 g) was higher than the natural level in foods. In order to maintain thiamine stability and the high activity of the active tea ingredients, it is necessary to consider their simultaneous addition to the systems in concentrations that limit their interactions.