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Stability of β‐carotene in isolated systems
Author(s) -
ARYA S. S.,
NATESAN V.,
PARIHAR D. B.,
VIJAYARAGHAVAN P. K.
Publication year - 1979
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1979.tb00903.x
Subject(s) - carotene , stearate , chemistry , degradation (telecommunications) , fatty acid methyl ester , food science , organic chemistry , catalysis , telecommunications , computer science , biodiesel
Summary The effects of water activity, antioxidants and fatty acid methyl esters on the stability of β‐carotene in isolated model systems has been investigated. The rate of β‐carotene degradation decreases with the increase in water activity. Both BHA and PG stabilized β‐carotene at all water activity levels. Methyl stearate and oleate enhanced the stability of β‐carotene. Methyl linoleate stabilized β‐carotene during initial stages of slow oxidation after which it exhibited a strong prooxidant effect.