Znanstveni radovi iz skupine a3:
1. V. Alibabić, E. Dizdarević, I. Mujić, M. Bajramović, Đ. Muslimović (2005): Caratteristiche della Castanea Sativa dall cantone di Una–Sana ed influsso dei modi di conservazione sui suoi valori nutrizionali. 4th Convegno del CASTAGNO 2005, Avelino Montela, Italija, 20-22. 10. 2005.
SAŽETAK: Castanea sativa come il tipo di albero, e foresta dei castagni come unitá particolare di vegetazione é elaborata nella letteratura mondiale nell grande numero dei lavori. Nell territorio della Bosnia ed Erzegovina ed in particolare nell territorio del Cantone di Una – Sana che si considera come uno dei piu ricchi territori della castanea sativa, esso albero non é abbastanza esplorato, benché si sa per la sua importanza molteplice. Lo scopo di questo lavoro é di stabilire la diffusione, le qualitá commerciali e nutritive della castagna e di diversi modi di conservazione nelle condizioni di laboratorio, di stabilire il metodo ottimale del deposito a scopo della piu lunga conservazione delle caratteristiche del prodotto della castanea sativa, come anche la possibilitá della applicazione dei mezzi antibicrobi al deposito.
Unitá forestale del Cantone ha la superficie di 1499,3 ettari, e la cultura piu rappresentata é castagno. Esplorando é stabilita alta parte dei prodotti sani nella minima rappresentanza di 95,93 %. La qualitá commerciale (la quota dei prodotti sani, la grandezza del prodotto corrisponde con le caratteristiche qualitative al castagno europeo. Con l'analisi é stabilito alto contenuto di carboidrati di 45,91 % e valore energetico di 757 kJ al 100grammi, che nel confronto con altre varietá mondiali inserisce questa castagna nelle varietá piu vicine alla castagna europea. La perdita della massa dei campioni depositati con il metodo di rinfresco é la massima, e depositati alla temperatura normale é la piu bassa. Secondo i risultati dell analisi microbiologica si puó concludere che la contaminazione dei prodotti castagni é minima nei campioni trattati con la miscela delle soluzioni di salvia e rosmarino e che il metodo di rinfresco é il piú fidabile nella soluzione del deposito e con il tale i prodotti si possono conservare piú a lungo.
2. I. Mujić, V. Alibabić, MN. Bajramović, R. Šahinović (2005): Honey as a marketing strategy on Una Sana Canton. 39th Apimondia International Apicultural Congress, 21.-25. kolovoza 2005. Dublin, Irska, str. 108-112.
SAŽETAK: Una-Sana Canton is located in the north-western part of Bosnia in an area of moderate climate with relatively cold winters and warm summers. The medium C and medium July temperatures are between?January temperatures are bellow 10 C. The total area of Canton is 4837 km2, out of which 47.9% of? and 22, 7?18, 7 area is covered with forest, 40,58% are cultivable fields, pastures and orchards. There are 358,000 inhabitants living there and over 40% of population depends of agriculture. The beekeeper consider native flora as a positive advantage that can provide the richest honey. The representative species Apis carnica produces 5 kinds of honey in value of 100 t/year. Technology of producing is very traditional. This study was conducted in order to determine the quality of honey, weaknesses of production and to design an action plan for sustaining the beekeeping and income. The biggest problem is with the health of bees and usage the chemical. There is no low and organization for management and honey production strategy planning. The results of the control laboratory analysis showed that all samples of honey met the quality criteria regulated in B&H regulations for honey.
3. Mujić I., Vidović S., Zeković Z., Lepojević Ž., Milošević S., Mujić A. Antioxidant activity of selected edible mushroom species against lipid peroxidation, The 5th International Medicinal Mushroom Conference, Proceedings, Nantong, China, 2009.
SAŽETAK: Mushrooms are considering as a good source of digestible proteins, essential amino acids, minerals and vitamins. Extracts of medical mushrooms are important part of traditional Chinese medicine. Today several purified compounds have been derived from medical mushrooms and they are in use as adjunct to cancer therapy. Free radicals are molecules with incomplete electron shells, which make them more chemically reactive than those with complete electron shells. Uncontrolled production of free radicals species can cause many diseases such are cancer, rheumatoid arthritis, arteriosclerosis, etc. Reactive oxygen species, especially ˙OH radical, can induce lipid peroxidation which can break down membrane integrity. In living systems lipid peroxidation is cause of oxidative modification of low-density lipoproteins (LDLs) what may play role in the development of arthrosclerosis. Such modification of LDLs can be inhibited by antioxidant compounds. Phenolic compounds were found to have antioxidative activity in the inhibition of LDL oxidation process. Objective of this work was to evaluate antioxidant properties of selected edible mushroom species Marasmius oreades, Armillaria mellea and Lycoperdon saccatum on lipid peroxidation process. Content of total phenolic and total flavonoid compounds has been determined. Highest total phenol content, 36.88 mg GAE/g (GAE-gallic acid equivalent), as well as extraction yield, 24.84 %, was determined for Lycoperdon saccatum mushroom. Two other investigated mushroom species have similar extraction yield and total phenol content, and it was some lower than that for Lycoperdon saccatum. The ability of mushroom extracts to remove or prevent lipid peroxidation was tested using Fenton reaction as producing system of OH˙ radical, major cause of lipid peroxidation process. EPR spin probing technique and membrane spin probe 7Doxyl Stearate were used to determinate membrane fluidity which correlates with increased lipid peroxidation. From the results of this study it can be concluded that all three investigated mushroom species acting protective on lipid peroxidation process.
4. Vidović S., Zeković Z., Mujić I., živković J., Radojković M. Antioxidant activity and content of antioxidant compounds in few wild edible mushrooms, International Conference on SCIENCE and TECHNIQUE in AGRI-FOOD Business, EFFoST, Eu ChemMs-FCD, ICoSTAF2008, 207-213, Szeged, Hungary, November, 2008.
SAŽETAK: Wild edible mushrooms have been used for many years in oriental Asian cultures as food and medicine. They are becoming more and more important for their nutritional values as well as pharmacological characteristics. Mushrooms investigated in this study were collected from Istra, Croatia, one of European region with high diversity of edible mushrooms.Antioxidant capacity of Sarcodon imbricatus, Russula aurata, Tuber melanosporum, Lyophyllum loricatum and Cantharellus lutescens extracts, obtained with 50% ethanol, were investigated. DPPH free radicalscavenging, reducing power, total phenolics and total flavonoids content was determinate. These antioxidant activities were compared to the properties of standard antioxidants such are ascorbic acid and butylated hidroxyanisole (BHA).DPPH free radical-scavenging activity was found to exhibit IC50 value for concentration of extract of 0.037, 0.093, 0.098 mg/ml for Sarcodon imbricatus, Russula aurata and Tuber melanosporum extracts, respectively, while for Lyophyllum loricatum and Cantharellus lutescens extracts this value was above 0.2 mg/ml of extract concentration.Total phenolic content of Sarcodon imbricatus, Russula aurata, Tuber melanosporum, Lyophyllum loricatum and Cantharellus lutescens extracts were 28.35, 12.66, 10.91, 7.65 and 3.44 mg/ml, while total flavonoid content were 5.56, 2.97, 0.83, 1.56, 0.687 mg/ml, respectively. Positive correlation has been found between total phenolic content and DPPH free radical-scavenging activity. Among these mushrooms extracts, the reducing power of Sarcodon imbricatus showed the best result (0.552 for concentration of extract of 1mg/ml) but it is still lower then reducing power value of ascorbic acid and BHA at the same concentration.
5. ZekovicV, Z.a , Lepojevic, Ž.a , Mujic, I. ; SFE of PMT mixture by supercritical CO2, (2006) CHISA 2006 - 17th International Congress of Chemical and Process Engineering, 5 p., EFFoST ( European Federation of Food Sience and Technology)
SAŽETAK: The aim of this paper is to investigate supercritical fluid extraction (SFE) by carbon dioxide (CO2) of one complex matrix, such is a mixture of propolis, mentha and thyme (PMT). In this way could be obtained an extract (PMT-C) contains all non-polar (lipophilic, essential oil compounds) pharmacologically active compounds of investigated matrix. After SFE-CO 2, the same material (without non-polar compounds) was extracted by "classical extraction" using 70% ethanol (extraction of polar substances from matrix) and dry extract (PMT-E) was obtained. For qualitative and quantitative analysis of PMT-C and PMT-E the GC-MS method was used. The antioxidant activity of obtained extracts was determined by ESR (Electron Spin Resonance) spectroscopy - Hydroxyl radical assays (Fenton reaction system).
6. V. Alibabic, I. Mujic, Z. Saric, M. Bektasevic, Preparation, Standardization and Sensory Evaluation of Soymilk and Soymilk-based Product under Laboratory Conditions;4th Central European Congress on Food 6th Croatian Congress of Food technologists and nutritionists, 15-17 May 2008, Cavtata, Croatia, Proceeding book, Vol.1, 433-440, IIR, EUCheMS – FCD, EFFOST ( ISBN 978-953-6207-87-9 )
SAŽETAK: Population of Una Sana region, B&H does not have nutritional habit of using soy-based products, but considering current world trends, we expect that the interest for them will increase. With the assistance of selected tasters and sensory evaluation, there have been attempts to examine the reactions of population to the appearance, taste and smell of soymilk, and to improve the products and make them more acceptable to the specific preferences of the population. Two methods and three sorts of soy bean (Ana, Alisa and Ravnica) were used for the production of soymilk. Testers’ reaction to the addition of sweeteners and flavours in various concentrations was examined. In order to determine the nutritional value of the selected soymilk, a physical-chemical analysis was performed. The most sensory acceptable plant soymilk was produced from Alisa sort with a method consisting of soaking soybean in water with addition of 0.5% NaHCO3 (15oC, 18hr) and immersing the soaked beans in hot water with addition of 0.5% NaHCO3 (90oC, 30min) before extraction. The flavoured soymilk beverages vanilla, raspberry, and strawberry were reviewed as highly acceptable, whereas the testers were indifferent towards the dairy type of soymilk: milk and butter beverages. Adding 0.1% of NaCl, 3% of sucrose, 5% of glucose syrup found it out that and optimal concentration of flavours produces a drink with sensory characteristics that meet the preferences of consumers from this region, and with a nutritional value that conforms to soymilk beverage standards.
7. Martinov, M., Adamovic, D., Veselinov, B., Matavuly, M., Bojic, S., Mujic, l.; Aktualni zadaci mehanizacije poljoprivrede. Zbornik radova, 35.međunarodnog simpozija iz područja mehanizacije poljoprivrede, Opatija, Croatia, 11-15 veljače 2008., 2008. 479-490. 16 ref. Accession Number 20083134065
SAŽETAK: Small and medium scale producers of medicinal plants in most cases perform it in batch dryers, which offers optimal investment/output rate. Disadvantages of this dryer are: higher drying energy and slower through-heating of upper layers, with the resulting increase of microbial count. It is also frequently followed by higher losses of essential oils. This paper presents results of investigation of chamomile and peppermint drying characteristics in batch dryer expressed by: essential oil losses, microbial count changes and specific drying energy. Following parameters were measured: fuel consumption change of material temperature and moisture content in levels10c m above grate and 10 cm below surface for three heights of fresh material layer, content of essential oils and microbial count. The drying regime was applied in three different phases and different material batch heights The following parameter were calculated: drying duration( related to the material mass) specific consumption of primary energy for drying temperature course in material layers, change of microbial count and reduction of essential oil content. The results showed that the essential oil losses are acceptable. Microbial count has increased in the upper layer during drying process while the temperature was below 45 degrees C for a long period. However, during the final drying phase in this layer, the temperature was also over 45 degrees C, and the final microbial count was at most the same for upper and lower levels. The energy input was higher for the lower layer of fresh material. Final results are instructions procedure for drying of chamomile and peppermint.
8. S. M. Sunaric, J. V. Zivkovic, N. V. Trutic, R. M. Pavlovic, G. M. Kocic G. M. Nikolic, I. Mujic, Evaluation of antioxidative capacity of pasteurized and UHT cow milk by using DPPH radical scavenging method. 48th Meeting of the Serbian Chemical Society, Novi Sad, Srbija, 17 i 18. april, 2010: 234-236, ISBN 978-86-7132-042-9, COBISS. SR-ID 174441996
SAŽETAK: Many antioxidants can be found in milk. Factors such as processing and packaging may have influence on the nutritive quality of milk products. In this paper the antioxidative activity of pasteurized and UHT cow milk were determined and compared. The milk samples had different fat content (1.6-3.5%). The 2,2-diphenyl-1-picrylhydrazyl (DPPH) spectrophotometric method for evaluation of total antioxidative capacity was used. To remove proteins, milk samples were prepared by addition of absolute ethanol. After centrifugation the obtained supernatant was analysed. The reduction of 60 µM DPPH methanol solution was followed by monitoring decrease of absorbance at 515 nm after 45 min. EC50 values were calculated for all milk samples and ranged from 2.98 ml milk/mg DPPH to 6.00 ml milk/mg DPPH. We found that antioxidative capacity increases with increase milk fat content both for pasteurized and UHT milk. For commercial milk samples our investigation shows that UHT milk has higher total antioxidative capacity than pasteurized milk with same fat content.
9. Ana Bucić-Kojić, Mirela Planinić, Srećko Tomas, Stela Jokić, Ibrahim Mujić, Mate Bilić, Darko Velić; Effect of Extraction Conditions on the Extractability of Phenolic Compounds from Lyophilised Fig Fruits (Ficus Carica L.). Knjiga sažetaka XXII. hrvatskog skupa kemičara i kemijskih inženjera. ISSN 1230-0322 2083-6007 (Online)
SAŽETAK: In this work the influence of ethanol/water solvent (50-80%, v/v) and the temperature of extraction (25 80 °C) on the extractability of total phenols, total flavonoids and total proanthocyanidins from different fig fruits was investigated. The best extraction conditions (80%, v/v ethanol/water, 80 °C) obtained in the experiments with lyophilized Ficus carica L. cv. Šaraguja were used while performing the extraction of phenolic compounds from other fig varieties (Bružetka bijela, Crnica, Bjelica and Termenjača). The antioxidant activity was measured in all fig fruit extracts as well. It has been shown that two examined process parameters (ethanol/water solvent and the temperature) have statistically significant influence on the extraction of phenolic compounds. The highest extraction yield of phenolic compounds was found in fig variety Crnica while the lowest one was found in fig variety Bjelica. According to the results obtained in this study, fig fruit extracts can be considered as a natural source of phenolic compounds with good antioxidant activity.
10. M. Martinov, D. Adamović, B. Veselinov, I. Mujić, S. Bojić: Fazno sušenje lekovitog bilja u šaržnoj sušari, Savremena poljoprivredna tehnika, vol 34, iss. 1-2, pp. 1-12/2008.
SAŽETAK: Mali i srednji proizvođači lekovitog i aromatičnog bilja u većini slučajeva koriste šaržne sušare, koje predstavljaju optimalni odnos investicija-efekti rada. Nedostaci ovih sušara su u većem utrošku energije u procesu sušenja i sporom zagrevanju viših slojeva materijala, što za posledicu ima porast broja mikroorganizama. Takođe, kao posledica teže kontrole temperature sušenja, javlja se i veći gubitak etarskog ulja. Postavljena je hipoteza da sušenjem u tri faze, sa različitim parametrima agensa za sušenje, može da se smanji specifična energija sušenja, da se utiče na smanjenje broja mikroorganizma i da se smanji gubitak sadržaja etarskog ulja. Eksperiment je sproveden za sušenje kamilice i pitome nane, kod nas najzastupljenijih biljnih vrsta lekovitog i aromatičnog bilja. Mereni su sledeći parametri: utrošak goriva, promena temperature i vlažnosti materijala u donjem i gornjem sloju u toku sušenja, sadržaj etarskog ulja i broj mikroorganizama. Sušenje je obavljeno u tri faze, za različite visine sloja svežeg materijala, a za pitomu nanu primenjeno je sušenje bez i sa prevrtanjem sloja nakon prve faze. Definisani su sledeći parametri: trajanje sušenja i uspešnost progrevanja sloja po visini, gubitak sadržaja etarskog ulja i broj mikroorganizama u slojevima sušenog materijala i specifična energija sušenja. Rezultati ispitivanja pokazali su da je sušenjem u tri faze postignuto progrevanje slojeva materijala po visini. Pokazalo se da povišena temperatura sušenja u prvoj fazi ne utiče na povećanje gubitaka etarskog ulja. Broj mikroorganizama na kraju sušenja bio je u prihvatljivim granicama, osim pri sušenju kamilice veće visine sloja. Specifična energija bila je na povoljnom nivou, u većini slučajeva ispod 7 MJ po kg isparene vode. Krajnji rezultat ispitivanja su smernice o načinu sušenja kamilice i pitome nane u šaržnim sušarama. U daljnjem radu treba dodatno da se proveri mogućnost sušenja kamilice sa još višim temperaturama agensa, kao i efekti prevrtanja sloja pitome nane.
11. Senka S. Vidović, Zoran Zeković, Ibrahim Mujić, Jelena Banić Simičić, Stela Jokic; Mineral components and trace elements in ethanolic and supercritical extract of some wild mushrooms, The 6th International Medicinal Mushroom Congress 2011 – in press
SAŽETAK: Mushrooms have been an important part of human diet for a thousand years. In recent years the consumption, of especially wild edible mushroom, is increasing greatly. There is also the significant interest in the use of mushrooms and/or their extracts as dietary supplements based on the theories that they enhance immune function and promote health because of significant content of various biologically active compounds. In comparison with vegetables mushrooms could be considerate as a good source of many important mineral elements. The aim of this work was to determine the content of some minerals and trace elements present in extracts obtained by 50% ethanol and supercritical carbon dioxide as extraction solvents. Ethanolic extracts were obtained using ultra sonic bath at extraction temperature of 45°C. Supercritical extracts were obtained using High Pressure Extraction Plant at extraction pressure of 300 bar and temperature of 40 °C. Three wild mushroom species Lactarius deterrimus, Boletus edulis and Collybia platyphlla, from Istra region in Croatia, were investigated. For determination of mineral elements Ca, K, Mg and Na and trace elements Fe, Zn and Se, extract samples were digested in concentrated HNO3 and quantified by inductive coupled plasma mass spectrometry (ICP-MS). Content of K, major mineral element, has been found as very high in all investigated ethanolic mushroom extracts, from 51.75 mg/g for B. edulis to 70.29 mg/g for C. Platyphlla. In all extracts obtained by supercritical carbon dioxide this content was lower than 0, 1 mg/g. Content of K was much higher in comparison to content of Na in all investigated ethanolic extracts, what is very important from nutritional point of view. In extract obtained by supercritical carbon dioxide this was not a case, as content of Na and Ka were very similar. Mg was a second major investigated mineral in B. edulis and L. deterrimus ethanolic extract and third mineral in C. Platyphlla ethanolic extract. In all supercritical extract this content was very low, as in the case of almost all investigated minerals, lower than 0, 05mg/g. Very important is a content of Zn as it is an essential trace element. This content was highest in the B. edulis ethanolic extract, 89.99µg/g. B. edulis was also found to be and the richest source of essential trace element Se. It content was determined as 62.76µg/g. From obtained results it could be concluded that ethanolic extracts of some wild mushrooms could be used as a source of differential minerals and trace elements. Extract obtained using supercritical carbon dioxide contain a low level of all investigated minerals. From investigated extract ethanolic extract of mushroom B. edulis is of importance as it is a source of essential Zn and Se.
12. Z. Sarić, I. Mujić, T. Dizdarević, V. Alibabić: Kravlje i sojino mlijeko – alternative ili različiti proizvodi, Prehrambena industrija - mleko i mlečni proizvodi, 2006, vol. 17, br. 1-2, str. 82-89
SAŽETAK: Danas na tržištu postoji širok raspon napitaka od kojih mnogi nose u svom imenu naziv "mlijeko". Vrlo često su oni označeni kao imitacije mlijeka. Prednost takvih proizvoda su sniženi troškovi i mogućnost velikog broja kombinacija sastojaka kao i smanjenja energetske vrijednosti. Vrlo često potrošači nisu u mogućnosti da prepoznaju razliku između ovih i mliječnih proizvoda. Sojino mlijeko se često nudi kao alternativa kravljem mlijeku, a da se nije napravilo ozbiljnije poređenje. U radu su prikazani proizvodnja i potrošnja, randman, hemijski sastav, energetska i hranjiva vrijednost, te senzorne osobine sojinog i kravljeg mlijeka u nastojanju da se odgovori na pitanje da li se radi o alternativama ili različitim proizvodima. Sojino mlijeko je visokovrijedni napitak koji ipak ne može biti zamjena kravljem mlijeku. Usljed "graškastog" okusa, neprihvatljivog za zapadne potrošače, te niskog sadržaja nekih minerala i vitamina ono mora biti obogaćeno aromama, te nekim mineralima i vitaminima, uglavnom kalcijumom i vitaminom B12. Kao takvo se pojavljuje na tržištu u bogatom asortimanu i predstavlja vrijedan osvježavajući i hranjiv napitak.
13. Ibrahim Mujić, Edina Šertovic, Stela Jokić, Zlatan Sarić, Vildana Alibabić, Senka Vidović, Jelena Živković: Isoflavone content and antioxidant properties of soybean Seeds, XIII Ružičkini dani (2010) – Book of Abstracts
SAŽETAK: The isoflavone content and antioxidant properties of five Croatian soybean seed cultivars from two locations were analysed. The content of total and individual isofavones was determined by high performance liquid chromatography. For determination of antioxidant properties scavenging capacity on DPPH_ radicals has been applied. The total phenolic content, oil and protein content in soybean cultivars were also determined. Significant differences in the content of individual isoflavones were observed within the soybean cultivars. The total phenolic content in soybean cultivars ranged from 87.2 to 216.3 mg GAE/100g of soybean. The total isoflavone content in soybean seeds ranged from 80.7 to 213.6 mg/100g of soybean. The most abundant isoflavone in soybean seeds was genistein. There was statistically significant difference (p < 0.05) among two locations in total and individual isoflavone contents. The highest contents of total isoflavones were found in cultivar ”os55-95”. Conversely, cultivars poor in isoflavones also showed low levels of DPPH-radical scavenging activity.
14. Ibrahim Mujić, Senka Vidović, Žika Lepojević, Marija Radojković, Stela Jokić, Iljena Božić: Analysis of Russula cyanoxantha mushroom extracts, XIII Ružičkini dani (2010) – Book of Abstracts
SAŽETAK: Russula cyanoxantha is one of the most common species of Russula in Europe. It is edible and delicious mushroom. Mushrooms are currently valued for biologically active substances as they contain many valuable compounds such as fatty acids, amino acids, proteins, carbohydrates, trace elements etc. Considering the growing interest for mushrooms, objectivity of this study was to investigate extracts obtained from R. cyanoxantha. Two different extracts were prepared. Extraction yield of extract obtained using 50% ethanol was 37.67%. In this extract content of total phenolic compounds was determined as 26.66 mg GAE/g of extract. Antioxidant activity of this extract was analyzed using two different methods, DPPH and reducing power. It was found that R. cyanoxantha ethanolic extract reach IC50 value at the extract concentration of 0.062 mg/ml. Also, it was confirmed the extract is capable of reducing iron (III) and thus, is capable of donating electrons. Extraction yield of extract obtained by supercritical carbon dioxide was 2.06 %. High pressure carbon dioxide fluid extraction has been documented as an effective method for preparing bioactive products from plant materials. As fatty acids are one of valuable mushrooms compounds the extract fatty acid profile was determined by GC/MS and GC/FID analysis. Most dominant fatty acid was essential linoleic with content of 41.61%.
15. Ibrahim Mujić, Marija Radojković, Senka Vidović, Zoran Zeković, Žika Lepojević: Antioxidant properties of various solvent extracts of mulberry leaves, XIII Ružičkini dani (2010) – Book of Abstracts
SAŽETAK: Mulberry (Morus nigra) is a fast-growing deciduous plant that grows under different climatic conditions. Reports indicate that mulberry leaves contain proteins, carbohydrates, calcium, iron, ascorbic acid, -carotene, vitamin B-1, folic acid and vitamin D. They have been shown to possess medicinal properties such as diuretic, hypoglycemic and hypotensive. However, it is only recently that the mechanism of their action has been related to their antioxidant activity. The antioxidant properties, total phenols and total flavonoids contents of methanol, ethanol, acetone and water extracts of mulberry leaves were examined. Drug-solvent extraction ratio was 1:10, 1:20 and 1:30 (m/v). The highest amount of total phenols (72.18 mg ECA/g of dry extract) and total flavonoids (12.26 mg EC/g of dry extract) were achieved for mulberry extracts obtained by 70% acetone, i.e. water. Antioxidative activities of dry extracts were tested using a standard DPPH procedure and reducing power assay method. Using the same method antioxidant activity of investigated extracts was compared to antioxidant activity of standard antioxidant compound Vitamin C and BHT. Extracts obtained by ratio drug: solvent of 1:20 (m/v) were approved the best antioxidative properties of all research.