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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.
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Arya et al. (1979) studied this question.
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