Vegetal polyphenols as antioxidants in polymers

Flavonoids, such as quercetin, kaempferol, apigenin, myricetin, luteolin, are a group of polyphenolic compounds, wich naturally exist (e. g. in plants of Apiaceae family) and serve as antioxidants in vegetables. The inhibition in the oxidation of paraffin occurred in air due to four different plant extracts (parsley, dill, celery and lovage) was investigated using the isothermal chemiluminescence method. All samples showed marked antioxidant activity at the concentration of 0.25 % w/w. the results suggested that radical trapping effects of flavonoids differ according to their structure.