Pomegranate extract for the processing stabilization of polyethylene

Active components with antioxidant activity were extracted from the powder of pomegranate peel and added to polyethylene at 1000 ppm. The stabilization effect extract was studied also in compounds containing a phosphorous secondary antioxidant. A commercial hindered phenolic without stabilizer used as reference. polymer processed multiple extrusions, its functional group content, processability, residual stability, color determined by Fourier-transform infrared (FTIR) spectroscopy, melt flow rate (MFR), oxidation induction time (OIT) measurements well determination yellowness index. (POM) has very strong effect, which is comparable or better than that hinders reactions unsaturated groups prevents formation long-chain branches. Similar antioxidant, it oxidation, thus preventing carbonyl groups. On other hand, does not offer sufficient stability stabilized cannot be long-term applications. discolors somewhat further limits application possibilities. contradiction excellent processing poor needs study explanation.