Mohamadi S., Kiarostami Kh., Nazem Bokaii Z.
Volume 20, Issue 4;
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
One of the major changes that occur during food processing and storage is oxidation of oils and fats. PG, TBHQ, BHT and BHA are synthetic antioxidant that main synthetic antioxidants that use in industry. Today it became clear that the undesirable effects of synthetic antioxidants. Therefore, the search for a replacement synthetic antioxidants has led to reviews of various antioxidant herbal sources is effortless. In this study, phenolic compound, rosmarinic acid and their antioxidant activity by DPPH method was measured. Finally, their antioxidant effect studied on stability of soybean oil with Ransimat device. The results showed that extracts was rich of phenolic compound and rosmarinic acid and showed that the extracts could be caused stability of soybean oil and Can be replaced for synthetic antioxidant.
Oxidative Stability, Mellissa officinalis L., Salvia officinalis L., rosmarinic acid