مقارنة الفعل المضاد للتأكسد لمستخلصات بعض النباتات العطرية و دراسة فعاليتها في المايونيز

Abstract EN

Ethanolic extracts were prepared from four aromatic plants: rosemary, mint, wild thyme and garlic.

The total phenolics content of plant extracts were determined.

The antioxidant activity was compared with natural antioxidant (Vit C) through determination of the radical-scavenging ability of each plant extract by 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging assay and Ferric Reducing/ Antioxidant Power assay (FRAP).

Also, the effect of each extract on lipid oxidation was studied.

Mayonnaise samples were treated with different plant extracts and with the synthetic antioxidant (butylated hydroxyl anisole; BHA), the antioxidant activities of the treated samples were evaluated using chemical parameters like peroxide value, pH and free fatty acid value during storage.