ABSTRACT: The commercial development of food products originated from the plants as sources of antioxidants to increase the health benefit and stabilize the food is of current interest. This study was aimed at obtaining dill extract using cold solvent method by three solvents, (methanol, acetone, and hexane) and examining the antioxidant potency and determining the oxidative stability of sunflower seed oil over storage time. Dill extracts were added to sunflower seed oil at 0.5, 0.3, 0.1, and 0.05% W/W concentrations. The antioxidant activities of the extracts were evaluated by measuring the peroxide value and the induction period employing Rancimat apparatus. The results showed that the sample containing methanolic extract of dill had the lowest peroxide value and the highest oxidative induction period or oxidative stability. The results also revealed that the antioxidant activity of the extracts is concentration dependent. Therefore, 0.5% methanolic extract of dill exhibited the greatest antioxidant activity and the stability was improved in sunflower seed oil. This study also indicated that the application of dill extract as a substitute to the current synthetic antioxidants in sunflower oil might be preferred.
Keywords:Antioxidants, Dill Extract, Oxidation, Phenolic Compound, Sunflower Seed oil.