The mechanisms of action of natural and synthetic antioxidants in food systems including lipids, proteins and carbohydrates have been discussed. It is essentially important and may predict the antioxidants effectiveness in the processes of food storage. The main benefits of industrial antioxidant utilization were considered. The most attention was given to the antioxidants mixtures and most effective synergists.
(1980) Boldyrev, I. V.; Polumbryk, Oleg; Markovskii, Leonid; Cherkasov, V. M.
A number of 5-nitro-N,N-diphenylhydrazinopyrimidines were synthesized. Free radicals were obtaines by oxidation of these compounds with PbO2. The stabilities of 5-nitro-4-pyrimidinylhydrazyl radicals are close to the stability of the α,α-diphenyl--2,4-dinitrophenylhydrazyl radical. The structures of the compounds obtained were confirmed by the UV, IR, PMR and EPR spectra.
