Effects of coffee on the stability of accelerated aged poly(acrylonitryle‐butadiene‐styrene)

In food chemistry coffee is nowadays accepted as a rich source of compounds possessing antioxidant and radical scavenging activities. The aim of this work was to assess the influence of coffee on degradation properties of poly(acrylonitryle‐butadiene‐styrene) (ABS). Content of instant extract coffee powder varied from 0.1 to 0.5 wt %. The injection moulded samples were accelerated aged by means of heat treatment, UV‐Vis irradiation, and immersion in salt water. The influence of coffee on ABS properties were characterized by oxidation induction time (isothermal OIT), oxidation induction temperature (dynamic OIT), Fourier transform‐infrared spectroscopy (FT‐IR), UV‐Vis spectroscopy, differential scanning calorimetry (DSC), thermogravimetry (TG), and dynamic mechanical analysis (DMA). It was found that coffee effectively acted as an antioxidant, color, and structure stabilizer, maintaining mechanical properties close to the nonaged as compared with aged ABS.