Increasing the antioxidant capability via the synergistic effect of coupling diphenylamine with sterically hindered phenol

Higgins, C. L., Filip, S. V., Afsar, A. and Hayes, W. ORCID: https://orcid.org/0000-0003-0047-2991 (2019) Increasing the antioxidant capability via the synergistic effect of coupling diphenylamine with sterically hindered phenol. Tetrahedron, 75 (51). 130759. ISSN 0040-4020 doi: 10.1016/j.tet.2019.130759

Abstract/Summary

A series of novel diphenylamine-phenol antioxidants were synthesised that combined the two antioxidant types into a single molecule. These antioxidants were then functionalised with alkyl chains to aid their solubility in hydrocarbon media. As part of a structure-activity study, diphenylamine derivatives were also generated bearing carboxylic acid functionalities in either the ortho, meta or para position with respect to the secondary amine. Methyl or ethyl spacers were also incorporated between the carboxylic acid and the aromatic ring. The antioxidant ability of the diphenylamine-phenols was evaluated using Differential Scanning Calorimetry (DSC) and compared to commercially available antioxidants Irganox L135 and Irganox L57 both as individual components and when blended together. The diphenylamine-phenol antioxidant with an ethyl spacer between the diphenylamine and carboxylic acid in the meta position with respect to the secondary amine functionality showed an impressive oxidation induction time of ca. 24 minutes in direct comparison with the blend of Irganox L135 and Irganox L57 (ca. 16 minutes).

Item Type	Article
URI	https://reading-clone.eprints-hosting.org/id/eprint/87157
Item Type	Article
Refereed	Yes
Divisions	Interdisciplinary centres and themes > Chemical Analysis Facility (CAF) Life Sciences > School of Chemistry, Food and Pharmacy > Department of Chemistry
Publisher	Elsevier
Download/View statistics	View download statistics for this item