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Thermal characterization of UHMWPE stabilized with natural antioxidants

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Abstract

This work presents a study of the thermal degradation of ultra-high molecular mass polyethylene (UHMWPE) stabilized with natural (α-tocopherol and carvacrol) and synthetic antioxidants. Thermogravimetric analysis in dynamic mode was used to determine the apparent activation energies of different samples. The stabilization of UHMWPE with low concentrations (around 0.3%) of α-tocopherol is enough to obtain an efficient thermal performance of the polymer. Carvacrol is also a good stabilizer for UHMWPE, but at higher concentration than in the case of α-tocopherol. The comparison of apparent activation energy between samples with natural and synthetic antioxidants in similar concentration shows that α-tocopherol is a better stabilizer in terms of their thermal performance.

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Authors and Affiliations

  1. Analytical Chemistry, Nutrition and Food Sciences Department, University of Alicante, Alicante, Spain, 03080, P.O. Box 99

    M. Peltzer & A. Jiménez

  2. Department of Science and Technology, University of Quilmes, Bernal, Argentina, R.S Peña 182

    J. R. Wagner

Authors
  1. M. Peltzer
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  2. J. R. Wagner
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  3. A. Jiménez
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Correspondence to M. Peltzer.

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Peltzer, M., Wagner, J.R. & Jiménez, A. Thermal characterization of UHMWPE stabilized with natural antioxidants. J Therm Anal Calorim 87, 493–497 (2007). https://doi.org/10.1007/s10973-006-7453-1

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  • DOI: https://doi.org/10.1007/s10973-006-7453-1

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