Activity of flavonoids and β-carotene during the auto-oxidative deterioration of model food oil-in water emulsions

The antioxidant potential of quercetin increased with its concentration until a specific level. On the contrary, the antioxidant concentration within the same tested range (0.75-3 mmol kgr−1) did not impact the activity of catechin and β-carotene. Mixtures of β-carotene with flavonoids did not exert a tendency for increasing the activity of each individual compound.