الفهرس 
Aim of Research
Sensory evaluation methodsOnly 14 pages are availabe for public view
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Abstract
Antioxidants and antimicrobials are used as food additives to prevent the oxidative deterioration of fats and oils as well as retard the microbial growth in processed food. Since some synthetic antioxidants had toxigenic, mutagenic, and carcinogenic effects, there is a great interest in the use of new natural antioxidants and antimicrobials in food. In this study, antioxidants, and antimicrobials of guava leaves, pomegranate peels, and turmeric powder were extracted by water, ethanol 70%, and ethyl acetate. The extracts were characterized through the determination of yield extract, total phenolics, total flavonoids, antioxidant activity, antioxidant stability, phenolic, and flavonoid fractions, as well as antimicrobial activity. The solvents which have high antioxidant and antimicrobial effects were selected to improve the shelf-life quality of meatballs during cold storage at 5°C for 16 days and cupcakes during storage at room temperature (25 °C) for 28 days.