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Flavones and Flavone Derivatives as Antioxidants

Division of Dairy Industry, College of Agriculture, Davis, California

ABSTRACT

The demands of war lent encouragement to the search for acceptable inhibitors of oxidative deterioration of food fats. This impetus resulted in the discovery of many effective processes and chemical agents, most of which have been patented but few of which have been acted upon by the Food and Drug officials.

The literature dealing with antioxidants has been covered by several reviews (6, 8, 9, 22, 26, 36, 37) and the characteristics and limitations of antioxidants and synergists have been discussed by Mattill (32), Golumbic (14), and others.² A partial list of antioxidants has been prepared (2).

The resistance of dry milk fat to oxidation has been shown to be due in part to its content of reducing substances (11) as determined by the Emmerie-Engel reagent. This reagent was found to be non-specific for -tocopherol, a fact now universally recognized. It recently has been modified to determine the solubility in fats of several phenolic antioxidants (29).

¹ Present address: Fouad First University, Cairo, Egypt.

² B. F. Daubert and H. E. Longenecker (Food Technology, 1(1): 7-10, 1947) recently have given a comprehensive discussion of the role of antioxidants in flavor problems.