dear Tolulope Okanlawon , The bleaching test of β-carotene is based on the loss of β-carotene's yellow color due to its reaction to radicals generated by acid oxidation linoleic as an example in an emulsion, this reaction is followed by spectrophotometery at 470 nm. However presence of an antioxidant could neutralize free radicals derived from acid linoleic acid and therefore prevent the oxidation and bleaching of β-carotene.

Thank you very much Hicham. I appreciate your prompt response. however do you have access to these publications.

1. T. Juntachote and E. Berghofer, “Antioxidative, properties and

stability of ethanolic extracts of Holy Basil and Galangal,” Food

Chemistry, vol. 92, pp. 193-202. Sept. 2005.

2. Miller, H.M., 1971, A simplified method for the evaluation of

antioxidants. J Am Oil Chem Soc, 45: 91.

Kindly send please if you do.

thanks again.

dear Tolulope Okanlawon here are the papers you asked for, good luck dear colleague.

best regards

Thank you so much Hicham Mechqoq. I really appreciate this. Thanks again.