الفهرس 
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Abstract
This study evaluates a new formulation of sunflower oil with garlic and thyme powder on different levels as natural additives at a temperature of 250 °C. Garlic powder was added at 2%, 4% and 6% while thyme powder was at 0.5%, 1% and 1.5% during frying for 30, 60, 90 and 120 min. . Three quality parameters for acid, peroxide, and saponification values were evaluated in oil samples, and thus fatty acid compositions by gas chromatography. The samples included sunflower oil alone, and sunflower oil with garlic, and sunflower oil with thyme powder added. The antioxidant properties of garlic and thyme powder were examined using a DPPH scale. The results indicated that the highest proportion of garlic and thyme powder increased the unsaturated fatty acids and decreased the saturated fatty acids in sunflower oil. Mice were fed french fries in oil supplemented with garlic and thyme powder compared to the sample control group. Extra garlic and thyme lower LDL, total cholesterol, and triglycerides, while raising HDL. Liver and kidney function examination of rats showed that garlic and thyme powder reduced liver and kidney function compared to the control sample. Can recommend that garlic and thyme were better preserved in sunflower oil. Moreover, the oxidative degradation of oil samples during frying can be reduced by using garlic and thyme powder as it contains a safe and effective blend of natural antioxidants.