Citrus peels Exposure to air for 4 h Under nitrogen gas for 4h
Retained % Degradation % Retained % Degradation %
Sour orange (Control) 90.36 9.44 99.88 0.02
Sour orange (α-tocopherol) 99.10 0.80 100 0.00
Sour orange (BHT) 98.87 0.13 100 0.00
Grape fruit (Control) 88.83 11.17 99.84 0.06
Grape fruit (α-tocopherol) 93.22 6.68 100 0.00
Grape fruit (BHT) 93.11 6.79 100 0.00
Table 5: Effect of oxygen on the stability of carotenoids extracted from Sour orange and Grape fruit.