الفهرس 
IntroductionOnly 14 pages are availabe for public view
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Abstract
In Egypt butter oil is known as Samna or Maslee in Arab Countries, while it is know as Ghee in India. It is widely used for cooking purpose and in the confectionery industries. This product has a wide market and it is usually stored for several months at room temperature (Ibrahim and Fahmi, 1975). Up till now the majority of Samna production is seasonal and processed traditionally in villages by farmers’ wives. During the storage of Samna off flavours and some deterioration, were developed mainly rancidity, oxidative degradation which gives off-flavours as well it turned Samna into unsafe product. In food processing, lipid oxidation not only cause a loss in nutritional and gustative quality of foods, but also generates oxidized products such as free radical, which led to various undesirable chemical reactions may led to many fetal diseases. The major antioxidant commonly used in dietary fats and oils are phenols. They are either synthetic such as butylated hydroxy anisol (BHA); butylated hydroxy toulene (BHT); propyl gallate (PG) and tertiary butyl hydro quinone (TBHQ) or natural substances such as tocopherol (John de Vries, 1999). However, its safety has been questioned in the recant years, (Branen, 1975 and Willams et al., 1990). For this reason many studies have beesn carried out to find natural antioxidant sources (Gutfinger, 1981; Farag et al., 1990 and 1991; Duve white, 1991; Tsuda et al., 1993 and Eisa et al., 1998). Recently much attention has focused on the role and mechanism of several flavonids as inhibitors of oxidation processes (Van Acker et al., 1996 and Bors et al., 1990, 1997). The use of black cummin is very old, since fourteen hundred years, our prophet Mohamed – peace upon him, where- he said “black cummin is a medicine for every diseases except the death”. Nowdays, black cummin is widely used in the medicine field. (Persy and Metzinger, 1978) reported that, in Burmo an Maloy, the seeds of bl