The Evaluation of Synergistic Effects of Green Tea and Cinnamon on Antioxidant and Stability of Soybean Oil

The aim of the study was comparing antioxidant properties and types of interaction (synergism and antagonism) between green tea and cinnamon extracts. After preparing different extracts, their antioxidant properties were measured by three methods, DPPH, FRAP, and then the ability to prevent the oxidation of soybean oil was tested. BHT was used as positive control for comparison. In this study, phenolic content of the extracts was also determined. Green tea, Cinnamon extracts and BHT were preapared in 25, 50, 100, 150, 200 and 250 µg/ml. The extracts (Green tea: Cinnamon) combined in different ratios (1:1,2:1, 1:2, 1:3, 3:1, 2:2, 1:4 and 4:1). The results of free radical scavenging DPPH, FRAP showed that green tea extract significantly (P