An investigation on antioxidant effect of garlic aqueous extract on uncooked hamburger

Today¡ plenty of research works have been carried out to replace or reduce the chemical substances with the natural compound in the food productions. Attempts have been also given on using the antioxidants originated from the herbal plants. Prohibited the use of chemical preservatives in hamburgers. This study was aimed to assess the antioxidant effect of garlic extract in hamburger. Garlic extract was used at 1¡2 and 3 ml per a 100 gr hamburger sample.The samples were then kept at 4 ° and -18° for up to 2 and 13 weeks¡ respectively. Thiobarbituric acid value was then measured as an oxidation index. The obtained results showed that garlic extract at 2 and 3 ml per 100 gr i n raw hamburger.h amburger could be used as a proper antioxidant causing inhibition of oxidation natural antioxidant that can lead to increased a s a h amburgero f garlic in meat and A queous extract health and prevent product spoilage .