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Subject - Organic Chemistry

Antioxidants are organic compounds that inhibit or slow down oxidation reactions in substances to be protected.

Effective antioxidants are, for example, phenols with sterically hindering (bulky) substituents, such as 2,6-di-tert-butyl-4-methylphenol, hydroquinone, catechol, and aromatic amines. Tocopherol, 2,6-di-tert-butyl-4-methylphenol, ascorbic acid, lactic-, tartaric-, and citric acid are used as antioxidants in food.

Subject - Macromolecular Chemistry

In macromolecular chemistry, antioxidants are mainly used for the protection against aging (degradation). They prevent oxidation reactions by capturing radikals generated during autoxidation with oxygen thereby inhibiting destruction of the material caused by chain degradation or further polymerization. There is a distinction between coloring and non-coloring antioxidants.