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Abstract
This study was performed to investigate chemical and
technological characteristics of different extracts from some herbs
named Anise, Ma~oram. Peppermint and Sage The chemical and
physical analysis of the identified various components were carried
out by means of gas liquid chromatography analysis. The herb
extracts were added to purified sunflower oil to study their
antioxidative effect during storage up to 20 days at 60°C. The BHA
was added in concentration of 0.02 % for comparison.
The extracts of marjoram were more effect as
antioxidant than anise, peppermint and sage as reflected by the
best results in antioxidant activity tests. Moreover ethanol solvent
extracts of these herbs had the best results as indicated in their
tests.