Compare extraction methods (microwave, ultrasonic and maceration) for the extraction of antioxidant compounds from the fruit of the oak

The oak trees are one of the most plentiful trees in Iran. Fruit of the oak tree traditionally been used in food and pharmaceutical applications. In this study Fruit of the oak bioactive compounds using two microwave extraction, ultrasonic and traditional maceration method antioxidant compounds extracted and under tests phenolic compounds, radical scavenging power, test rancimat and beta-carotene linoleic acid was placed. The results showed that the extract in all four assessment test Phenolic compounds, radical scavenging power, test rancimat and beta-carotene linoleic acid solvent, water-ethanol extract extracted by ultrasound and higher antioxidant activity is allocated. This extract all the tests of the synthetic antioxidant BHA at a concentration equal, not better performance and from this point of view was competitive with BHA. This study used the fruit extract for use in food and drug industry Sees fit. And use of this extract for use in the oil industry and other food industry recommends to increase sustainable food.