PREPARATION AND EVALUATION OF SOME HIGH ANTIOXIDANT FUNCTIONAL FOODS

Abstract

This study aimed to determine the optimal conditions for preparation different plant aqueous extracts with high potential antioxidant. Effect of the extracts on the rats organs had chronic CCL4 toxicity was investigated. The different used plants were green tea, rosemary and clove. Concentration and temperature of preparation were the determined conditions. The studied concentrations and temperatures were 0.25, 0.50, 0.75, 1.0 and 1.25 %; 40, 60, 80 and 100°C, respectively. DPPH• radical scavenging activity, Ferric Reducing Antioxidant Power (FRAP) and Reducing power (RP) used to determine the antioxidant and antiradical activity. Predicting individual DPPH• radical scavenging activity, FRAP and RP was assumed by quadratic or cubic polynomial models. The independent variables were green tea, rosemary and clove concentrations or temperature of preparation (X) to optimize the DPPH• radical scavenging activity, FRAP and RP (Y) used regression analysis.