Investigation of the relationship of medium parameters and antioxidant effectivity in the stabilization of various oils

The project is devoted to the investigation of the effect of natural, mostly hydrophilic, antioxidants of different nature and chemical structure on the stabilization of various oils such as lubricant oils, biofuels, edible oils, vegetable oils, cosmetic oils, fragrance oils, insulating oils, processing oils. With the use of modern instrumental methods (rapid small scale oxidation tests, UV/vis, electrochemical, structural investigations) and theoretical methods (quantum chemical calculations, statistical thermodynamics) the relevant systems of surfactant containing or surfactant-free microemulsions should be investigated. Ion-ion, ion-molecular, π-π, etc. interactions should be analyzed to predict the effectivity of natural antioxidants such as trans-ferulic, cinnamic, tannic, vanillic acids and other antioxidants extracted from plants and much less hazardous in comparison with widely used industrially antioxidants like BHA, BHT, HQ. The project is interdisciplinary by its environmentally relevant approach and combines different sectors such as food and feed chemistry, cosmetics and pharmaceutics.