Norconidendrin: A new antioxidant for fats and oils

Summary and Conclusions The preparation of norconidendrin from western hemlock sulfite waste liquor has been described. Norconidendrin has been shown to possess antioxidant activity in both hydrogenated and unhydrogenated cottonseed and peanut oils, in a peanut oil essentially free of natural antioxidants, and in lard. Its activity in these products is comparable with that of other polyphenolic antioxidants. Norconidendrin, as well as the other polyphenols tested, exhibited greater antioxidant activity in the particular peanut oils used than in several other vegetable oils and still greater activity in substrates which contained only small amounts of natural antioxidants. The effectiveness of norconidendrin was found to be appreciably enhanced by the addition of acid‐type synergists. It may be added either before or after deodorization with approximately equal effectiveness. When added before deodorization, it contributes no odor, color, or flavor to the finished oil. Practical applications of norconidendrin in preserving food products should be postponed until toxicity studies have been conducted.