Acta Scientiarum Polonorum Technologia Alimentaria

Abstract The experiment studied the synergetic effect of casein and its enzymatic hydrolysate in combination with ascorbic acid and β-carotene in slowing down the oxidation of linoleic acid in model oxidation systems. The obtained results indicate that the antioxidant efficiency of applied antioxidants depends on the type of the system in which the lipid oxidation occurs and from the mechanism of oxidation (autooxidation, photosensitization, oxidation by lipooxygenase). For the applied preparations the best antioxidant activities were obtained for emulsion system of linoleic acid in the reaction of the autooxidation, where the co-operation between antioxidants of different physical properties and mecha-nisms of the antioxidant action in various emulsion phases was possible.