الفهرس 
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Abstract
This work aims to study the antioxidant activity of natural products (onion peel, potato peel, marjoram, fennel, cinnamon, black seed and olive leaf) and its relationship to their content of total phenolic compounds. These natural products will also be used in meat products to prevent chemical and bacteriological spoilage factors and extend their storage life
The products were prepared in a pilot plant similar to commercial processing conditions. Combine all ingredients in the bowl of a stand mixer with a dough hook for 5 minutes. The extract of the corresponding plant part was added at the suggested concentrations, then mixed again for 5 minutes. The meatballs were formed by hand (and then underwent a two-stage cooking process. First, the meatballs were fried to seal the surface of the ball and give a distinctive brown appearance. They were then thoroughly cooked in a draft oven during 5 minutes to reach an internal temperature of 70°C in the center of the balls Meat. When the endpoint temperature was reached, the samples were immediately placed in a cooler (2-4°C) to reach a product temperature below 12°C. Three replicates were made for this experiment.
Natural extracts showed significant differences in antioxidant activity when they were calculated through the four different methods used. Black seeds, cinnamon, onion peel, potato peel, and marjoram showed strong activity due to their high phenolic content, and basil, olive leaves, and fennel extracts showed moderate percentages of antioxidant activity. On the other hand, Mixing some of these natural products extract in equal quantities [Mix-1 (black seeds, marjoram, onion peel and basil), Mix-2 (cinnamon, potato peel, fennel and olive leaves)] showed the highest antioxidant activities.