M.A. Thesis:

Antioxidant Effect of yellow mignonette (Reseda lutea) on the Soya Oil Stability During Storage

Oxidation is a dangerous process in system dietary. there are methods to prevent oxidation of oils, one of them is the additional of synthetic antioxidants however, since synthetic antioxidant has undesirable effects, such as the effects of mutagenesis and carcinogenesis in the human body, investigation the sources of natural antioxidants seems necessary to replace the synthetic protein. In this study, the athanolic extract of Reseda lutea was extracted. Then, the amount of phenolic compounds and the inhibitory power of free radicals of the extracts were measured in 100,200,400,800 ppm concentrations with folin and DPPH tests. Increasing the concentration of extract from 100 ppm to 800 ppm relative to the control sample due to increased phenolic compounds and inhibitory activity of free radicals and consequently antioxidant compounds the extract increases.in the next step , concentration of 800 ppm of extract and 200 ppm BHT to refined soya oil without antioxidant was added and inhibitory activity of free radicals by measuring the proxide index , index TBA, acidindex was investigation of ingenral , the results showed that the concentration of Reseda lutea extract in soya oil at a constant maintenance time, the amount of phenolic compounds and the inhibitory activity of free radicals In oil increased while the proxide index ,index TBA acidindex decreased on the other hand at a constants concentration, increasing the amount of oil maintenance time from one to three days the proxide index , index TBA, acide index increased but the length of the induction period was decreased. Thus, Reseda lutea can be introduced at 800 ppm in soya oil as a suitable source for natural antioxidants occurring.

Keywords: natural antioxidants, Reseda lutea, soya oil oxidation stability