تأثير مستخلصات بعض المصادر النباتية في الثباتية التأكسدية للمايونيز

Abstract EN

The effect of added plant extracts of grap seeds , Myrtus fruits ,and waste of ( black seeds , sesame seed , flax seeds and olive fruits ) waste that extracted by mathanolic solvent 80% which added to mayonnaise with concentration 400, 600 and 800 ppm that compared with synthetic antioxidant BHT (200ppm) .

Oxidative stability for extracted mathanolic plant and synthetic antioxidant BHT and control treatment masured by oli that separated from mayonnaise after stored of 45C° for 4 months was measured by peroxide value , ρ-insidin value and totex value ,all treatments showed oxidative stability ,statistical analysis results were shown that the grape seeds extract treatment was significantly ( p< 0.05) superior than other extract treatment.