Phenols and aromatic amines as thermal stabilizers in polyolefin processing

Scavenging of C‐ and O‐centered free radicals is mandatory in processing stabilization of polypropylene. Phenolic antioxidants act principally as O‐radical scavengers only. Aromatic amines, N,N'‐disubstituted 1,4‐phenylenediamines (PD) and 4,4'disubstituted diphenylamines (DPA), scavenge both C‐ and O‐centered radicals and have consequently a broader activity spectrum. PD cannot be used, however, in polypropylene because of formation of strongly discoloring and staining sacrificial transformation products. Such products formed from DPA have even more discoloring properties. A good processing stability and acceptable extent of discoloration can be achieved by blends of phenols with 4,4'‐di‐tert.octyl DPA. The effect is considered as a beneficial cooperation between the two chain‐breaking antioxidants involving interactions with amine‐based transformation products.