Author/Authors :
Sazegar, M. R. islamic azad university - Deptartment of Chemistry, تهران, ايران , Banakar, A. tarbiat modares university - Faculty of Agriculture - Department of Agriculture, تهران, ايران , Bahrami, N. islamic azad university - Department of Chemistry, تهران, ايران , Bahrami, A. islamic azad university - Department of Chemistry, تهران, ايران , Baghbani, M. islamic azad university - Department of Chemistry, تهران, ايران , Asrari, S. islamic azad university - Department of Chemistry, تهران, ايران
Abstract :
Antioxidants prevent the reaction of free radicals with biomolecules and can remain the nutritional values and physiological properties of foodstuffs. Chamomile (Matricaria chamomilla L.) is a valuable medicinal plant. This study shows the antioxidant effect of Chamomile extract. The antioxidant activity and stability was investigated with three methods, DPPH free radical scavenging system; determine ofthe peroxide and thiobarbituric acid numbers. The extract antioxidant activity was determined from 0.2 to 1 mg/ml concentrations in crude sunflower oil as a fat-containing food. The antioxidant effects were valuable and rose by increasing the extract concentrations.
Keywords :
Chamomile , Extract , Peroxide number , TBA number , Antioxidant , · fat , containing foods
