Effect anti̇oxi̇dant properti̇es of some natural plant exract over oxi̇dati̇ve stabi̇li̇ty sunflower oi̇l

Oils, one of essentialnutrients, there are certain rates in almost all food composition. Themostimportant problem is the deterioration of foods containing fat and fatoxidation we call type. Hydroperoxides formed in the oxidation of fats, some carbon component smelly, malonicdialdehyde, alkenes, compounds such as alkanes, such as to affect the sensory and chemical quality of fat in the body, cancer, diabetes leads to heart diseases and tissue to negative situations such as damaged. In this study, instead of synthetic antioxidative capacity of these antioxidants with natural antioxidants was compared with synthetic antioxidants