The forecasting formula for the calculation of antioxidative activity of phenolic compounds has been proposed. The curvilinear dependence between energy of bond C-O (aryl-hydroxyl) and activity of both: monoand poly-hydroxyphenols has been established.
A sample of smoke flavouring (SF) was examined for its inhibiting effect upon the autoxidation of lard. Two various stability tests and lard samples of two different quality grades were applied in the experiments. The obtained results confirmed earlier findings that SF exhibits a pronounced antioxidative activity. A functional description of the relation" ship between the pretective indices and the amount of added SF is proposed.