Antioxidant Properties of Phenothiazine Derivatives in 1,4-Dioxane Oxidation: Kinetic Study and Reaction’s Mechanism
نویسندگان
1 Institute of Chemistry and Protection in Emergency Situations, Ufa University of Science and Technology, Ufa
2 Ufa University of Science and Technology, 32,450076, Z. Validi St., Ufa, Republic of Bashkortostan
3 2Institute of Petrochemistry and Catalysis, Ufa Federal Research Centre of the Russian Academy of Sciences, Ufa, pr. Oktyabrya 141, Republic of Bashkortostan, Russia,
4 2Institute of Petrochemistry and Catalysis, Ufa Federal Research Centre of the Russian Academy of Sciences, Ufa, pr. Oktyabrya 141, Republic of Bashkortostan, Russia,
5 2Institute of Petrochemistry and Catalysis, Ufa Federal Research Centre of the Russian Academy of Sciences, Ufa, pr. Oktyabrya 141, Republic of Bashkortostan, Russia,
6 Institute of Chemistry and Protection in Emergency Situations, Ufa University of Science and Technology, Ufa
7 Institute of Chemistry and Protection in Emergency Situations, Ufa University of Science and Technology, Ufa
doi
10.22036/pcr.2025.511684.2652چکیده
A number of biologically active derivatives of phenothiazines have been studied as antioxidants in a model reaction of radical-chain oxidation of 1,4-dioxane. By measuring the rate of oxygen consumption during the oxidation of the substrate in the presence of four representatives of phenothiazines, it has been established that these compounds possess antioxidant properties. The values of the chain-breaking rate constants of oxidation on phenothiazine molecules were determined, quantitatively reflecting the effectiveness of inhibition. The inhibition capacity values found were f ≤ 2. The mechanism of action of the studied phenothiazines as antioxidants has been established, which includes, in addition to the known stages of dioxane oxidation, stages of chain-breaking on the antioxidant molecule. It was also found that a distinctive feature of the mechanism is the participation of antioxidant radicals in the continuation of the chain stage, what can lead to a decrease in the antioxidant activity of the studied compounds.
