Antioxidants are used to prevent oxidative changes and flavor development in oils and
fats. The aim of this study is to evaluate the antioxidant effect of adding thyme powder added
on sunflower oil during frying at different temperature intervals (250± 1
C). Thyme powders were
added to sunflower oil at ratio of 0.5%, 1% and 1.5%, and the frying period were estimated for 2 h
at 250 ± 1
C. The oil samples collected intervals were at 0.5, 1, 1.5, and 2 h and the potatoes were
fried in each time. The antioxidant activity of thyme powders was 93.05 %, estimated using DPPH
root scanning methods. The values of acid, peroxide and, the saponification, and the fatty acid content
were considered criteria for evaluating the effectiveness of thyme powder in improving the quality
of sunflower oil during frying. Our results confirmed that the adding thyme powder to sunflower
oil improved their chemical properties, leading to decrease the acid, peroxide, and saponification
values, and unsaturated fatty acids increased. Examination of serum function of rats fed with fried
potatoes in sunflower oil-added thyme powder decreased total cholesterol, low-density lipoprotein,
and triglycerides, while high-density lipoprotein increased. Moreover the results confirmed that
thyme powder reduces liver and kidney functions compared to the control sample. Therefore,