Grasas y Aceites Vol. 55. Fasc. 4 (2004), INVESTIGACIÓN

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1 Grss y Aceites Vol. 55. Fsc. 4 (2004), INVESTIGACIÓN Antioxidnt ctivity of lcohol extrcts of chmomile flowers, nise seeds nd dill seeds in two vegetle oils nd two niml fts By Ahmed Qsem* nd Khlid Al-Ismil* *Deprtment of Nutrition nd Food Technology, Fculty of Agriculture, University of Jordn, Ammn, Jordn E-Mil: Khlis@ju.edu.jo RESUMEN Actividd ntioxidnte de extrctos lcohólicos de flores de cmomil, semills de nís y eneldo en dos ceites vegetles y dos grss nimles. Se investigó l ctividd ntioxidnte de extrctos lcohólicos de flores de cmomil (CFE), semills de nís (ASD) y eneldo (DSE) en ceites de míz y soj, seo y grs de mntequill nhidr (ABF), lmcendos 65 o C. El seguimiento de l oxidción se relizó medinte el índice de peróxidos. Además, se determinó el poder reductor de los mismos. L ctividd ntioxidnte de los extrctos lcohólicos de ests plnts (3 g k -1 ) resultó más eficz que l del BHA (0.2 g kg -1 ), en cmio, resultron menos eficces en el seo y ABF. El extrcto de mnznill resultó ser mejor ntioxidnte pr los ceites de míz y soj que los extrctos ASE y DSE, mos mostrron un ctividd similr. Sin emrgo, en el seo y l ABF todos los extrctos revelron un ctividd ntioxidnte precid. El poder reductor de estos extrctos mostró un comportmiento diferente. El CFE que fue el extrcto más ctivo como ntioxidnte presentó el menor poder reductor, demás, mientrs que los extrctos ASE y DSE presentron un ctividd ntioxidnte similr, el primero de ellos mostró un poder reductor inferior, indicndo que l ctividd ntioxidnte no se correlcion linelmente con el poder reductor de estos extrctos. PALABRAS-CLAVE: Antioxidnte - Aceite vegetl - Flor de cmomil - Grs niml - Oxidción de grss - Semill de nís - Semill de eneldo. SUMMARY Antioxidnt ctivity of lcohol extrcts of chmomile flowers, nise seeds nd dill seeds in two vegetle oils nd two niml fts. The ntioxidnt ctivity of lcohol extrcts of chmomile flowers (CFE), nise seeds (ASE) nd dill seeds (DSE) in corn oil, soyen oil, eef tllow nd nhydrous utter ft (ABF) ws investigted during storge t 65 o C. The extent of oxidtion ws followed y peroxide vlue (PV). In ddition, reducing power of these extrcts ws determined. Alcohol extrcts of these plnts t 3 g kg -1 were more effective s ntioxidnt thn BHA (0.2 g kg -1 ) in corn nd soyen oils, while they were less effective in eef tllow nd ABF. CFE ws more effective in retrding ft oxidtion in corn nd soyen oil thn ASE nd DSE, which oth showed similr ctivity. However, in eef tllow nd ABF ll extrcts showed similr ctivities. On the other hnd, the reducing power of these extrcts showed different ehvior. CFE, which ws the most ctive s ntioxidnt mong the extrcts showed the lowest reducing power. Furthermore, ASE nd DSE, which exhiited similr ntioxidnt ctivity, the former hs lower reducing ctivity thn the ltter, indicting tht the ntioxidnt ctivity didn t correlte linerly with the reducing power of these extrcts. KEY-WORDS: Animl ft - Anise seeds - Antioxidnt - Chmomile flowers - Dill seeds - Ft oxidtion - Vegetle oils. 1. INTRODUCTION Lipid oxidtion is chemicl chnge in foods, which depends on the level of oxygen, degree of unsturtion of ftty cids, energy (het/light) nd presence of metls. Lipid oxidtion products re responsile for the development of rncidity y the production of low moleculr weight compounds tht cuse undesirle flvors, thus ffecting qulity nd limiting the shelf-life of food products (Frnkel, 1985; Frnkel et l., 1987). In ddition, some of the oxidtion products of ft oxidtion products re relted to ging, hert diseses nd cncer (Mrx, 1987; Eriksson, 1987; Addis nd Wrner, 1991; Kuow, 1992; Esteruer, 1993). The ddition of ntioxidnts to food is effective in retrding ft oxidtion. The most commonly used ntioxidnts t the present time re BHA (utylted hydroxynisole) nd BHT (utylted hydroxytoluene). However, these ntioxidnts re elieved to possess crcinogenic ctivity (Imdi et l., 1983; Humn, 1990). This finding together with consumer preference to nturl products hs resulted in incresed work on nturl ntioxidnts. Studies on lipid oxidtion demonstrted tht the extrcts of numer of plnts hve potent ntioxidnt ctivity compred to BHA nd BHT. These include rosemry (Krin et l., 1992; Frnkel et l., 1996; Mrie-Eliseth et l. 1996) lvender (Economou et l., 1991), sge (Mrie-Eliseth et l. 1996, Yildirim et l., 2000), ginger (Jitoe et l., 1992), te (Co et l. 1996) nd oregno (Economou et l., 1991; Vekieri et l. 1993). Furthermore, ntioxidnts prepred from rosemry re eing mrketed commercilly (Quirin nd Gerrd, 1994).

2 346 Grss y Aceites In mny of Middle Est countries, mny of hers re used such s te, chmomile nd nise seeds s everges. In ddition, it hs een reported tht chmomile is used to tret teething symptoms in infnts nd to lly irritility nd nxiety (Bruenton, 1999) nd its cetone extrct showed ntioxidnt ctivity in rpeseeds oil stored t 40 o C for 70 dys. Anise is used to plite cough nd lozenges (Nicholson, 1981) nd its essentil oils exhiited ntioxidnts ctivity in utter stored t refrigertion temperture (Frg et l., 1989). Dill seeds nd nis seeds re lso used s spices. The present work ws conducted to evlute the ntioxidnt ctivity of lcohol extrcts of chmomile (Mtricri chmomill) flowers, nise seeds (Pimpinell nisum) nd dill seeds (Anethum grveolens) in some oils nd fts, nd compring such ctivity with tht of synthetic ntioxidnts. 2. MATERALS AND METHODS The selected plnts were purchsed from locl mrket. The txonomic identity of plnts ws confirmed y compring these plnts with those of known identity in the Herrium of the Deprtment of Biologicl Science, University of Jordn (Tle I) Preprtion of extrcts The lcohol extrcts of chmomile flowers, nis, dill seeds were prepred under reflux conditions for period of 2 hours. The extrcts were concentrted using rotry evportor. The yields of 50 g of the dried flower of chmomile, nise nd dill seeds were 12.2, 10.1nd 11.4 g, respectively. The lcohol extrcts were then dissolved in lcohol for the evlution of ntioxidnt ctivity Preprtion of nhydrous utter ft ABF ws prepred t lortory following the trditionl method (Amr, 1991): Durum whet ulgur grits (75 g kg -1 utter) were dded to the unslted cow s utter, prepred from soured milk nd otined from locl producer. The mixture ws then heted until cler utter liquid ws otined (out 30 min.), which indictes the doneness of the products. The temperture did not exceed 117 o C nd t which the ulgur strts to gther nd precipitte t the ottom of the continer. Anhydrous utter ft ws decnted nd filtered through piece of cheesecloth, filled in glss jrs nd left to solidify Preprtion of eef tllow Beef tllow purchsed from locl mrket ws mixed with out 400 ml of wter nd stem rendered in n utoclve t 120 (15 psig) for 30 min. The rendered ft ws strined to get rid of met pieces nd left to settle t room temperture. The lyer of the ft ws skimmed nd then decnted nd kept for the ccelerted oxidtion Evlution of the ntioxidnt ctivity. Clculted quntities of the extrcts of Chmomile flowers (CFE), nise seeds (ASE) nd dill seeds (DSE) were dded to eef tllow, nhydrous utter ft, corn nd soyen oils otined from commercil refining plnt nd contined no dditives. The mixtures were stirred for 30 min t 35 o C. Comprtive tretment ws conducted with utylted hydroxy toluene (BHA) t level of 0.2 g kg -1. Control smples contined no dditives were prepred under the sme condition. The smples were oxidized t 65 ± 2 o C, in drkness. Oxidtive stility ws evluted y nlyzing smples periodiclly for peroxide numer ccording to the AOAC, 1990, The percentge inhiition of oil oxidtion, 100%-[(PV increse of smple/pv increse of control) x 100%] ws used s mesure of the present ntioxidnt ctivity (Pin-Der, nd Gow-Chin, 1997). All nlysis were run in duplicte nd verged Reducing Power The reducing power of the lcohol extrcts ws determined following the method of Yildirim et l. (2003): One ml of ech extrct solutions ws mixed with 2.5 ml phosphte uffer (0.2 M, ph 6.6) nd 2.5 ml of potssium ferricynide (K 3 Fe (CN) 6; 10g l -1 ). The mixture ws incuted t 50 o C for 30 min. After tht, 2.5 ml of trichlorocetic cid (100g l -1 ) ws dded nd the mixture centrifuged t 1650x g for 10 min, 2.5 of the superntnt ws treted with 2.5 ml of wter nd 0.5 ml of FeCl3 (1 g l -1 ), nd then the Tle I Ethnootnicl dt of studied plnts Botnicl Nme Fmily Prt Used Mtricri ure (Loefi.) Schultz Bip. Compositte Flowers Pimpinell nisum L. Apicee Seeds Anethum grveolens L. Apicee Seeds

3 Vol. 55. Fsc. 4 (2004) 347 sornce ws mesured t 700 nm. Incresed sornce of the rection mixture indicted incresed reducing power Sttisticl nlysis Dt were nlyzed using the Sttisticl Anlysis System (1885) progrm. Significnt differences etween mens were determined y Duncn s multiple-rnge tests. 3. RESULTS AND DISCUSION 3.1. Dose effect reltionship The dt of corn oil oxidtion, mesured s peroxide vlue t 65 o C fter the ddition of the lcohol extrcts of chmomile flowers (CFE), dill seeds (DSE) nd nise seeds (ASE) re reported in Tles II-IV, respectively. The concentrtion of the dded extrcts vried from 0-3 g Kg -1. It is evident tht ll extrcts showed ntioxidnt ctivity, which incresed with incresing their concentrtion nd est results were found t 3 g Kg -1 of ll extrcts. Furthermore, this dose of the extrcts did not ffect the sensory properties of the oil. These results gree with mny workers who found tht the ntioxidnt ctivity of nturl extrcts ws concentrtion dependent (Economou et l., 1991; Pin-Der nd Gow-Chin, 1997; Guohu et l., 1996). It ppers lso tht the length of the induction period (the period during which the rte of oxidtion is slow) in corn oil upon the ddition of CFE t ll doses extended to 6 dys insted of 3 dys found for the control (Tle II). However, the ddition of DSE nd ASE did not ffect the length of this period when compred to tht of the control (Tles III & IV). It cn e oserved lso tht shifting to the propgtion stge of oxidtion ws fster in the control nd it ws concentrtion dependent in the other tretments, the higher the extrcts concentrtion, the lower the shifting to the Tle II The effect of chmomile extrct dose nd BHA (0.2 gkg -1 ) on peroxide vlue (meq O2Kg -1 ) in corn oil during storge t 65 o C BBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBB Dose of chmomile flower extrct (g kg -1 ) Storge time (dys) Control BHA 0 Nd, Nd Nd Nd Nd Nd c 1.9 d 1.8 d 1.9 d 1.7 d 1.8 d c 2.8 d 2.5 d 2.8 d 2.5 d 3.5 d c 15.2 d 6.2 de 5.1 e 5.1 e 15.0 d c 37.6 d 23.0 e 14.7 f 8.8 g 40.8 d c 63.8 d 38.8 e 26.7 f 14.4 g 70.5 d c d 77.6 e 49.5 f 27.9 g d Mens within row with the sme upper cse letters re not significntly different (P d 0.05). Tle III The effect of nise seeds extrct dose nd BHA (0.2 gkg -1 ) on peroxide vlue (meq O2Kg -1 ) in corn oil during storge t 65 o C. Dose of nise seeds extrct (g kg -1 ) Storge time (dys) Control BHA 0 Nd, Nd Nd Nd Nd Nd e 2.0 de 1.9 de 2.3 d 2.9 c 1.6 de c 15.9 d 7.1 e 5.5 ef 3.2 f 3.5 f c 37.6 d 23.0 e 13.9 f 6.1 g 15.0 f c 65.1 d 45.2 e 30.2 g 17.3 h 40.8 f c 96.0 d 63.3 ef 54.5 f 32.4 g 70.5 e c d e 74.6 f 58.9 g e Mens within row with the sme upper cse letters re not significntly different (P = 0.05).

4 348 Grss y Aceites Tle IV The effect of dill seeds extrct dose nd BHA (0.2 g kg -1 ) on peroxide vlue (meq O 2Kg -1 ) in corn oil during storge t 65 o C Dose of dill seeds extrct (g kg -1 ) Storge time (dys) Control BHA 0 Nd, Nd Nd Nd Nd Nd d 1.9 cd 1.9 cd 2.2 c 2.2 c 1.8 cd c 12.2 d 10.0 e 9.2 e 4.4 f 3.5 f c 27.9 e 34.5 d 18.0 f 10.5 h 15.0 g c 67.9 d 51.4 e 37.8 f 24.9 g 40.8 f c 91.9 d 76.4 e 61.9 f 42.6 f 70.5 ef c d e 82.0 f 67.9 f f Mens within row with the sme upper cse letters re not significntly different (P d 0.05). Tle V Peroxide vlue (meq O 2 Kg -1 ) of corn oil treted with 3 g kg -1 of the lcohol extrcts of chmomile flowers (CFE), nise seeds (ASE) nd dill seeds (DSE) extrcts nd BHA (0.2 g kg -1 ) Time (dys) Control, CFE ASE DSE BHA 0 ND Nd Nd ND ND c 1.5 d 1.7 d 1.8 d 1.8 d c 2.5 d 3.2 d 3.7 d 3.5 d c 5.1 e 6.1 e 6.9 e 15.0 d c 8.8 f 17.3 e 18.3 e 40.8 d c 15.4 f 32.4 e 35.1 e 70.5 d c 27.9 f 58.9 e 60.1 ce d Mens within row with the sme upper cse letters re not significntly different (P d 0.05). Tle VI Inhiitory effect of the lcohol extrcts (3 g kg -1 ) expressed s inhiition % on corn oil oxidtion. Time (dys) CFE, ASE DSE BHA c 0.0 c 0.0 c 0.0 c c 43.3 cd 40.0 d 40.0 d c 84.0 d 81.5 f 82.5 e c 87.1 d 85.0 e 67.8 f c 81.6 d 80.1 d 56.8 e c 77.9 d 76.0 d 51.8 de c 69.8 d 69.2 d 45.2 ce Mens within row with the sme upper cse letters re not significntly different (P d 0.05). propgtion stge. Tles II-IV lso show tht the ddition of the extrcts t doses of 2.5 nd 3 g Kg -1 were more effective in depressing the formtion of peroxides thn BHA. This result grees with those reported y Nwr (1996) tht BHA nd BHT show low ntioxidnt ctivity in vegetle oils. However, the ctivity of BHA nd the extrcts t dose of 2 g Kg -1 were comprle Corn Oil The progress of the oxidtive rncidity in corn oil smples treted with the three lcohol extrcts (3 g kg -1 ) nd BHA (0.2 g kg -1 ) mesured y PV during storge t 65 o C is shown in Tle V. It ppers tht the ddition of lcohol extrcts nd BHA to corn oil extended the length of the induction period of

5 Vol. 55. Fsc. 4 (2004) 349 oxidtion to 6 dys compred to 3 dys oserved in the control. Significnt differences etween the control nd the other tretments in their PV vlues strted to pper fter 3 dys of incution nd fter 6 dys mong these tretments. The dt in Tle V lso show tht the propgtion stge ws higher nd fster in the control followed y BHA nd then in other tretments. Among the other tretments, the smples treted with CFE showed slower propgtion stge thn ASE nd DSE. It is lso evident tht BHA ws significntly less effective s ntioxidnt thn the extrcts. CFE ws more effective in depressing the oxidtive rncidity of corn oil thn ASE nd DSA, which showed similr effectiveness. PV vlues of the smples treted with BHA, CFE, ASE nd DSA, fter 15 dys of storge were 107.1, 27.9, 58.9 nd 60.1 which represents 54.8, 14.3, 30.2 nd 30.8%, respectively of tht of the control (195.3 meq O 2 kg -1 ). Considering the mximum llowed level of 10 meq O 2 kg -1 oil set up y Jordnin Stndrds for refined vegetle oils, it cn e concluded tht the ddition of the CFE, ASE, DSE nd BHA to corn oil extended its keepility for 10, 8, 8 nd 6 dys, respectively compred to 3 dys oserved in the control or the smples treted with BHA. Tle VI reports the inhiition % of corn oil oxidtion throughout the storge period s result of the ddition of the extrcts or BHA to the oil. It cn e oserved tht the inhiition % of the oil in ll tretments incresed grdully to rech mximum vlue fter 10, 8, 6 nd 6 dys in the smples treted with CFE, ASE, DSE nd BHA with inhiition % of 90.5, 87.1, 85.0 nd 82.5 %, respectively. After tht, decrese in these vlues ws oserved throughout the rest of the storge period. It cn e oserved tht CFE ws the most effective nd BHA ws the lest in the inhiition of oxidtive rncidity of corn oil. Therefore, the ntioxidnt ctivities of these dditives were in the following order of decresing ctivity: CFE ASE = DSE BHA Soyen oil The dt in Tle VII show the development of PV vlues of the different soyen oil tretments during storge t 65 o C. Significnt differences strted to pper etween the control nd the other tretment fter 3 dys of incution. As ws noticed in cse of corn oil, the length of the induction period in the treted oil smples ws extended to 6 dys versus three dys found in the control, indicting the effectiveness of these extrcts in depressing the oxidtive rncidity of soyen oil during the storge period. As lso oserved in corn oil, BHA ws less effective s ntioxidnt thn the extrcts confirming Tle VII Peroxide vlue (meq O 2 Kg -1 ) of soyen oil treted with 3g kg -1 of the lcohol extrcts of chmomile flowers (CFE), nise seeds (ASE) nd dill seeds (DSE) extrcts nd BHA (0.2 g kg -1 ) Time (dys) Control, CFE ASE DSE BHA 0 ND ND ND ND ND c 2.7 c 2.4 c c 7.5 c 8.4 c d 14.4 c 16.4 c d 34.4 c 35.8 c d 66.4 c 67.4 c Mens within row with the sme upper cse letters re not significntly different (P 0.05). Time (dys) CFE, ASE DSE BHA c 0.0 c 0.0 c 0.0 c c 41.3 cd 47.8 c 37.0 d c 74.5 d 72.6 d 69.3 d c 82.7 d 80.3 e 69.3 f c 73.3 cd 72.2 c 61.0 d c 64.8 c 64.3 c 37.0 d Mens within row with the sme upper cse letters re not significntly different (P 0.05). Tle VIII Inhiitory effect of the lcohol extrcts (3 g kg -1 ) expressed s inhiition% on soyen oil oxidtion

6 350 Grss y Aceites the fct tht BHA hs low ntioxidnt ctivity in vegetle oils (Nwr, 1996). On the other hnd, CFE showed higher ntioxidnt ctivity thn ASE nd DSE, which showed similr ctivities. It lso ppers tht the ddition of CFE to soyen oil kept PV vlues elow the mximum llowed level of 10 meq O 2 kg -1 for 8, while the ddition of BHA nd the other two extrcts kept it elow this level for 6 dys when compred to 3 dys in the control. After 13 dys of storge, PV vlues in the smple treted with CFE, ASE, DSE nd BHA were 54.5, 66.4, 67.4 nd 119 meq O 2 kg -1, which represent 28.9, 35.2, 35.7 nd 63.1%, respectively of tht found in the control (188.7 meq O 2 kg -1 ). Tle VIII shows tht there were significnt differences in the inhiition % (P =0.05) of ft oxidtion in ll treted smples. The inhiition % reched mximum vlues for ll tretment fter 8 dys of incution followed y grdul decrese towrd the end of the incution period, which indictes tht the rte of oxidtive rncidity ecme less ffected y the extrcts or BHA. The mximum inhiition % oserved for CFE, ASE, DSE nd BHA were 88.4, 82.7, 80.3 nd 69.3%, respectively nd significnt differences (P 0.05) were found mong them. It lso ppers tht the extrcts were significntly more effective in the retrdtion of soyen oxidtion thn BHA. Furthermore, CFE seemed to e the most effective in retrding oil oxidtion. The oxidtive rncidity mesured in soyen ws higher thn tht found in corn oil, indicting tht the extrcts were less effective in the former. This my e ttriuted to the fct tht soyen oil hs higher degree of unsturtion thn corn oil, especilly in linolenic cid, which mkes it more susceptile for oxidtion (Nwr, 1996) Beef Tllow The development of the PV vlues in eef tllow during storge t 65 o C is reported in Tle IX. It is evident tht the level of the rte of ABF oxidtion is much lower thn tht oserved in vegetle oils. This mye due to the fct tht eef tllow contins high level of sturted ftty cids, which render it more resistnt to oxidtion. Significnt differences etween the control nd the other tretments in their PV vlues strted to pper fter 8 dys nd fter 13 dys etween the extrcts nd BHA tretments. It lso ppers tht throughout the storge period, PV vlues in ll tretments, except the control, did not Tle IX Peroxide vlue (meq O 2 Kg -1 ) of eef tllow treted with 3gkg -1 of the lcohol extrcts of chmomile flowers (CFE), nise seeds (ASE) nd dill seeds (DSE) extrcts nd BHA (0.2 gkg -1 ). Time (dys) Control, CFE ASE DSE BHA 0 ND ND ND ND ND c 0.6 d 0.8 d ND e c 0.8 de 1.0 d 1.0 d 0.5 e c 1.7 d 1.8 d 1.8 d 1.0 e c 2.9 d 3.1 d 3.1 d 1.0 e c 4.7 d 4.5 d 4.7 d 1.5 e Mens within row with the sme upper cse letters re not significntly different (P d 0.05). Tle X Inhiitory effect of the lcohol extrcts (3 g kg -1 ) expressed s inhiition% on eef tllow oxidtio Time (dys) CFE, ASE DSE BHA e 50.0 d 40.0 e c d 54.3 d 52.4 d 76.2 c d 50.0 d 48.6 d 71.4 c d 61.5 d 60.3 d 87.2 c d 73.3 d 73.4 d 91.5 c Mens within row with the sme upper cse letters re not significntly different (P 0.05).

7 Vol. 55. Fsc. 4 (2004) 351 Tle XI Peroxide vlue (meq O 2 Kg -1 ) of ABF treted with 3g kg -1 of the lcohol extrcts of chmomile flowers (CFE), nise seeds (ASE) nd dill seeds (DSE) extrcts nd BHA (0.2 g kg -1 ) Time (dys) Control, CFE ASE DSE BHA 0 ND ND ND ND ND c 0.7 d 0.7 d 0.8 d 0.5 d c 1.1 de 1.1 d 1.2 d 0.5 e c 1.9 d 2.1 d 2.3 d 1.3 e c 3.4 d 4.0 d 4.2 d 1.5 e c 5.5 d 5.3 d 5.4 d 2.1 e c 7.7 d 7.2 d 7.4 d 2.4 e Mens within row with the sme upper cse letters re not significntly different (P d 0.05). Tle XII Inhiitory effect of the lcohol extrcts (3 g kg -1 ) expressed s inhiition % on ABF oxidtion Time (dys) CFE ASE DSE BHA d 61.1 d 55.6 d 72.2 c d 52.1 d 47.8 d 78.3 c d 50.0 e 45.2 f 64.3 c d 49.4 de 46.8 e 76.6 c d 66.7 d 66.0 d 86.8 c d 77.9 d 77.2 d 92.6 c Mens within row with the sme upper cse letters re not significntly different (P d 0.05). exceed 5 meq O 2 kg -1, indicting tht the extrcts were efficient to extend the keepility of the products for t lest 28 dys compred to out 20 dys oserved in the control. BHA ws more effective in depressing the development of peroxides thn the extrcts. This result grees with those found y mny workers tht BHA nd mixtures of BHA/BHT were more effective s ntioxidnts in niml fts thn nturl ntioxidnts (Shhidi nd Wnsundr, 1992, Buck, 1991). On the other hnd, no significnt differences etween the extrcts in their PV vlues during the entire period of storge were oserved. The inhiition % of eef tllow oxidtion during storge is reported in Tle X. It cn e oserved tht inhiition % vried during the storge period. However, BHA showed higher inhiition % thn the extrcts, which showed comprle vlues Anhydrous Butter ft (ABF) The dt reported in Tle XI show the progress of ABF oxidtion during storge t 65 o C. As in the cse of eef tllow, peroxides were undetected t the onset of storge period, which indictes the good qulity of the products. Furthermore, the het tretment used during the preprtion of ABF hd little or no influence on PV. It is evident tht the ddition of the extrcts nd BHA exhiited significnt effect in depressing the progress of ABF oxidtion throughout storge period. Significnt differences etween the control nd the other tretment in their PV were oserved fter 3 dys of storge. After 24 dys of storge, only the PV vlue of the control ws ove the mximum llowed level (5 meq O 2 Kg -1 ) set up y the Jordnin Stndrds for ABF. Furthermore, PV vlues of the smples treted with CFA or BHA remined elow 5 meq O 2 kg -1 during the entire period of storge (28 dys), while they were less thn 7 meq O 2 kg -1 in the smples treted with DSE nd ASE. As oserved in the cse of eef tllow, BHA ws the most effective in depressing the oxidtive rncidity in ABF followed y CFE, while DSE nd ASE showed similr ctivities. Inhiition % of oxidtion of ABF y the extrcts nd BHA vried during the storge ut reched mximum vlues t the end of the experiment time (Tle XII). It ppers tht BHA ws the most effective in the inhiition of ABF oxidtion, while the extrcts showed similr ctivities. Although ABF contin higher level of sturted ftty cid thn tht in eef tllow, it showed higher level of oxidtive rncidity under the condition used in the present study. This might e due to the lower viscosity of ABF, which my result in reltively higher

8 352 Grss y Aceites Tle XIII Comprison of the reducing powers of vrious mounts of lcohol extrcts of chmomile flowers (CFE), nise seeds (ASE) nd dill seeds (DSE) Asornce (700 nm) Concentrtion ((mg ml -1 ) CFE ASE DSE e, c d e c d e c d Ascoric cid (0.5 mg ml -1 ) Mens within row with the sme upper cse letters re not significntly different (P d 0.05). rte of movement of ABF molecules to the surfce of the product resulting in higher level of oxidtion Reducing Power The reducing power of the lcohol extrcts is given in Tle XIII. The reducing power incresed s the mount of extrcts incresed. It is evident tht ASE ws the most effective nd CFE ws the lest one. It cn e oserved lso tht scoric id t 500 mgml -1 exhiited greter reducing power thn the extrcts t ll used concentrtions. It is well known tht scoric cid is reducing gent (Shimd et l., 1992). It ws interesting to find tht lthough CFE hd the highest ntioxidnt ctivity, it ws the lest effective in reducing power. This disgrees with the results of Mier et l. (1995) who reported tht the reducing cpcity of compound my serve s significnt indictor of its potentil ntioxidnt ctivity. However, these results gree with those of Yildirim et l. (2000) who found tht lthough the wter extrct of sge (Slvi triol L.) hd the lowest ntioxidnt ctivity mong lck te nd linden (Tili rgente Desf.ex Dc ) flowers, it ws the most effective in reducing power. This could e ttriuted to the vrious mechnisms tht could explin the ntioxidnt ctivity; mong these re prevention of chin initition, decomposition of peroxides, prevention of continul hydrogen strction nd rdicl scvenging (Yildirim et l., 2003; Diplock, 1997). Therefore, we ssume tht there is no liner reltionship etween totl ntioxidnt ctivity nd reducing power. 4. CONCLUSION It ws found tht the lcohol extrcts of chmomile flowers, nise seeds nd dill seeds t 3g kg -1 hve ntioxidnt ctivity which is higher thn BHA (0.2 g kg -1 ) in vegetle oils nd lower in eef tllow nd nhydrous utter ft. Chmomile flowers extrct t the used dose ws more effective s ntioxidnt thn Dill nd nise seeds extrcts in vegetle oils. However, they showed similr ctivities in niml fts. REFERENCES Addis, P.B., nd Wrner, G. J. (1991). The potentil helth spects of lipid oxidtion products in food in Free Rdicl nd Food Additives, p Tylor & Frncis (Ed), London. Amr, A. (1991). Effectiveness of synthetic nd potentil nturl ntioxidnts in improving the stility of sheep s nhydrous utter ft during long-term storge. J. Sci. Food Agric., 55, AOAC. (1990). Officil methods of nlysis, 15th edition. Assocition of Officil Anlyticl Chemists, Wshington, D. C. Bruneton, J. (1999). Phrmcognocy, phytochemistry nd medicl hers, 2nd Ed., Lvoisier Puliction Inc, Pris (Frnce). Buch, D. F. (1984). Food ntioxidnts Applictions nd uses in snck foods. Cerel Foods World, 29, Buck, D. (1991). Antioxidnts in food dditives user s guide hndook. P J. Smith (Ed.), Blckie, London (UK). Chng, S. S., Ostric-Mtijsevic, B., Hsieh, O. A., nd Hung, C. (1977). Nturl ntioxidnt from rosemry nd sge. J. Food Sci, 42, Co, G., Sofic, E., nd Prior, R. (1996). Antioxidnt cpcity of te nd common vegetles. J. Agric. Food Chem., 44, Eriksson, C. E. (1987). Oxidtion of lipids in food system in Autoxidtion of Unsturted Lipids, p H.W. S. Chn (Ed.), Acdemic Press Inc, London (UK). Diplock, A. T. (1997). Will the good firies plese prove to us tht vitmin E lessens humn degenertive disese? Free Rd. Res., 27, Esteruer, H. (1993). Cytotoxicity nd genotoxicity of lipid oxidtion products. Am. J. Clin. Nu.r., 57, 779S-786S Economou, K. D., Oreopoulou, V., nd Thomopoulos, C. D. (1991). Antioxidnt ctivity of some plnt extrcts of the fmily Lite. J. Am. Oil Chem. Soc., 68, Frg, R. S, Ali, M. N., nd Th, S. H. (1989). Use of some essentil oils s nturl preservtives for utter, J. Am. Oil Chem. Soc., 68, Frnkel, E. N. (1985). Chemistry of free rdicl nd singlet oxidtion of lipids. Prog. Lipid Res., 23, Frnkel, E. N., Nsh, A. M., nd Snyder, J. M. (1987). A methodology study to evlute qulity of soyens

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