Evaluation Of Some Natural Antioxidants And Their Effect On The Quality Of Some Food

Abstract

In the last 15-20 years, special attention has been given to the use of natural antioxidants because of the worldwide trend to avoid or minimize the use of synthetic food additives. The interest in natural antioxidants continues to grow because they are presumed to be safe.

Furthermore, evidence is accumulating that natural antioxidants m food may have clear benefits because they have anticarcinogenic effects and inhibit biologically harmful oxidation in the body.

Therefore, this work aimed to:

I. Extraction of antioxidant substances from different plant materials using several solvents. 2. Study the effect of different solvents on the yield, antioxidant activity (AA), antioxidant index (AI) and protection factor (PF). 3. Fractionation and identification of antioxidant compounds of plant material extracts. 4. The stability of antioxidative .Plant material extracts was studied

using Schaal test and Rancimat method.

5. Evaluation of physical and.chemical characteristics of sunflower oil supplemented with antioxidant plant material extracts during deep­ fat frying preformance.