Natural antioxidant from bamboo leaves for the processing stability of polypropylene

The antioxidant of bamboo leaves (AOB) was used firstly to stabilize polypropylene (PP). Thermogravimetric analysis, oxidation onset temperature and oxidation induction time tests were carried out to test the thermal and thermo-oxidative stability of samples. The melt flow rate and yellowness index were used to characterize the processing stability and color of samples. Field emission scanning electron microscopy was used to determine the distribution of additives. Results showed that AOB improved the thermo-oxidative stability and processing stability of PP. The efficacy of AOB was comparable with that of Irganox 1010 in protecting PP. However, due to the dark yellow color of AOB, the problem of the discoloration of the polymer matrix was not solved.