Efficiency of curcumin, a natural antioxidant, in the processing stabilization of PE: Concentration effects

Kirschweng, Balázs; Tátraaljai, Dóra; Földes, Enikő; Pukánszky, Béla

Efficiency of curcumin, a natural antioxidant, in the processing stabilization of PE: Concentration effects

2015

Kirschweng, Balázs | Tátraaljai, Dóra | Földes, Enikő | Pukánszky, Béla

The stabilising efficiency of curcumin was studied in polyethylene during processing and under oxygen at high temperature. The effect of the natural antioxidant was investigated at concentrations of 0–1000 ppm in combination with a phosphonite secondary antioxidant (Sandostab P-EPQ) of 1000 and 2000 ppm, respectively. The polymer was homogenized with the additives then processed by six consecutive extrusions taking samples after each processing step. The samples were characterized by FT-IR spectroscopy, melt flow index, colour, and OIT measurements. Compared to the effect of pure phosphorous antioxidant, the melt stability of PE is increased already at 5 ppm curcumin content. The melt as well as the high temperature oxidative stability (OIT) of the polymer are controlled by both types of antioxidants. Curcumin hinders the oxidation of polyethylene and the formation of long chain branches during processing, which can be attributed to the fact that curcumin is not only a hydrogen donor but its unsaturated linear moiety can also scavenge alkyl and oxygen centred macroradicals. Curcumin discolours polyethylene already at small concentrations but the colour fades with increasing number of extrusions.

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