IMPROVEMENT THE STABILITY OF FRIED SUNFLOWER OIL BY USING DIFFERENT LEVELS OF POMPOSIA (SYZYYGIUM CUMINI)

Pompozia fruits ( Syzyygium Cumini) is rich sources of phenolic components. The aim of the current investigation was to evaluate the efficiency of pomposia extract as natural antioxidant compared with BHT as synthetic antioxidant .Total polyphenols of pomposia extract was 0.49 %. Concentrated extract of pomposia at levels 200, 400, 800 and 1200 mg kg-1 were mixed with sunflower oil. Sunflower oil samples were heated at 180 °C + 5 °C. Then frozen French fries potato were fried every 30 min. during a continuous period of 12 h. Oil samples were taken every 2, 4, 8 and 12 h. Some physical and chemical parameters were determined for fresh and fried samples. The results of the current study indicate that the natural polyphenolic compounds of pomposia extract at level 800 and 1200 ppm exhibited antioxidant effect similar to that of synthetic antioxidant BHT at level 200ppm.