Journal of the American Oil Chemists Society · 1971 · 691 citations · 1 references
AgricultureBiochemistryFood ScienceAnalytical ChemistryFood AnalysisFood ChemistryColor AnalysisLipid OxidationLipid PeroxidationOxidative Damage To BiomoleculesVitamin AnalysisVitamin ChemistryAntioxidant Activity AssaysAntioxidant DegradationAntioxidants In LipidsDecolorizationEmulsionsLipid Peroxidation AssaysNatural Antioxidants
Abstract A procedure is described for rapid evaluation of antioxidants. Dilute aqueous emulsions of an antioxidant, carotene and lipid were prepared in spectrometer tubes. The oxidative destruction of carotene in the emulsion was observed directly with a colorimeter. The antioxidants were then evaluated according to their effect on the rate of carotene decolorization.
1