摘要：The purpose of this work is the comparative study between the antioxidant activity of the methanolic extracts of Rosemary (Rosmarinus officinalis L.) and beta-carotene. Rosemary extracts provide a major source of natural antioxidants used commercially in foods. Beta-carotene is also a powerful antioxidant, and has been shown to help guard against cancer and heart disease. We used the volumetric method(tiosulphatometria) for determination the peroxide value not only at soft thermic treatment (60 °C) but also at some advanced (microwave) for various periods of time. Totally, antioxidant efficiency decreased with increasing temperature.
关键词：natural antioxidants; methanolic extracts; Rosmarinus officinalis L.; beta-carotene; peroxide value
