STUDIES ON RANCIDITY OF BUTTERFAT. PART II. THE USE OF l-ASCORBYL ESTERS OF FATTY ACIDS AS ANTOXIDANTS

A method for the preparation of \(l\)-ascorbyl esters of fatty acids in good yield is described. The antoxidant activity of these esters have been tested with butterfat both by storage experiments and by Swift's stability test. The biological availability of these esters has also been tested by carrying oat assay with gunen-pigs. The loss of \(l\)-ascorbyl esters within the induction period has been determined.