الخلاصة

Abstract: Phenolic compounds were extracted from the carrot plant (Daucus carota L), in two types of ethanol extraction using 98% ethanol for 24 hours at laboratory temperature and water extraction using distilled water for 30 minutes. Fulin-Ciocatea method was used to estimate the amount of phenols in the extract. The alcohol extract gave a higher phenol content of 58.29 mg / while the amount of flavonoids in the alcoholic extract was 26.63 mg / g. The water extract was 11.23 mg / g. The oil extract was superior to 88.3% antioxidant, but the water extract was 77.43%. The inhibitory effect of the added carrot extract concentrations 0.05, 0.10, 0.15%), oil to inhibit the oxidation of olive oil and corn oil as it exceeded the reduction of peroxide values during the reservoir periods (15, 30, 45, 60 days).