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A rapid method for evaluation of antioxidants
Author(s) -
Marco Gino J.
Publication year - 1968
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02668958
Subject(s) - linoleic acid , antioxidant , carotene , ergosterol , chemistry , vitamin , vitamin e , vitamin c , food science , ascorbic acid , chromatography , biochemistry , fatty acid
A rapid, sensitive method for evaluating antioxidants is described. The antioxidant comparisons are based on minimizing β‐carotene loss in an emulsified, aqueous, coupled oxidation of linoleic acid and β‐carotene. The effects of linoleic acid levels were observed. Attempts to replace β‐carotene with vitamin A or linoleic acid with ergosterol gave undesired results. The quantitative applications of the method are discussed.