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Abstract 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.
Gino J. Marco (Sun,) studied this question.
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