Abstract:

In this study, determination of antioxidant activity for anise and fennel suplied as packed unprocessed from three different regions and processed in three different brands, was carried out by spectrophotometric method. The antioxidant activity was determined by the method of metal chelating activity. To determine of antioxidant activity in anise and fennel, were used samples which obtained results infusion, decoction and extraction. According to analysis results, the highest and lowest values were obtained to be, unprocessed anise; % 89,2±0,5 (infusion), processed anise; % 22,5±6,7 (decoction), unprocessed fennel % 78,3±0,6 (decoction and infusion), processed fennel; % 32,9±2,3 (decoction) respectively.

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