摘要：Antioxidant activities of Freeze-Dried Hydrodistilled (FDH) extract of three herbs; clove, ( Syzygium aromaticum L.); caraway ( Carum carvil L.) and coriander ( Coriandum satvium L.) was evaluated in vitro by iron reduction; iron chelation and inhibition of lipid peroxidation methods. Also, total phenols content and the extraction yield was determined. Furthermore, simple model of butter oil was designed for evaluate the produced extracts as natural preservatives. Acid value, peroxide value and thiobarbit uric acid (TBA) test were determined for oxidation system of butter oil. Antioxidant activity of clove FDH extract was significantly higher than caraway and coriander extracts when evaluated in iron reduction; iron chelation and inhibition of lipid peroxidation methods. Based on acid value, peroxide value and thiobarbat uric acid test, different FDH extracts exhibited antioxidant effect specially at rate of 400 ppm from individual extracts with order of clove>coriander >caraway. Also, different correlation relationships were recorded in present study.
