Antioxidant activity was tested by determining the peroxide
value (POV) during incubation of sunflower oil containing
purple carrots extract at 60 C for 7 days according to the
method of A.O.A.C., (2005). Ten grams of dried purple carrots
was exhaustively extracted with ethanol (100 ml). The extracts
200, 500, and 1000 ppm were mixed with 25 g of sunflower oil
in a flask against control 25 g of sunflower oil mixed with
200 ppm (BHT in a flask) as a control for each one and the
mixtures were placed in an oven at 60 C for 3 h daily, till
7 days. The peroxide value was determined daily.