Stabilization of carotene with nordihydroguaiaretic acid and other antioxidants

Summary Relative values for the carotene-stabilizing effects in edible oil solutions of a number of antioxidants, alone and in various combinations, have been determined and are presented. One of the more promising for this purpose is nordihydroguaiaretic acid. When this antioxidant is used together with phospholipid or citric acid, its effectiveness is enhanced. Addition of alpha-tocopherol to oils containing only traces of this antioxidant causes a significant increase in carotene stability, and its sparing effect on carotenein vivo (8) would further add to the desirability of its use in such oil solutions of carotene. In refined cottonseed oil, carotene destruction occurred concurrently with the accumulation of peroxides. In the more saturated oils, carotene destruction occurred before much peroxide was detected in the oils. Bureau of Agricultural and Industrial Chemistry, Agricultural Research Administration, U. S. Department of Agriculture.