Abstract
The antioxidative activity of methanol extracts of browning reaction products isolated from stored orange juice on the oxidation of linoleic acid was investigated at pH 8.0. The antioxidative activity was assessed by conjugated diene formation from peroxidation of linoleic acid at 40 o C. Quantitative changes in linoleic acid were also measured by reversed-phase HPLC. Browning reaction products were found to possess potent antioxidant activity as measured by peroxidation of linoleic acid
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