Sarıçoban, C.Özcan, M.2020-03-262020-03-262004Sarıçoban, C., Özcan, M., (2004). Antioxidative Activity of Rosemary (Rosmarinus Officinalis l.) and Sage (Salvia Fruticosa l.) Essential Oils in Chicken Fat. Journal of Essential Oil-Bearing Plants, 7(1), 91-95. Doi: 10.1080/0972-060X.2004.106433710972-060Xhttps://dx.doi.org/10.1080/0972-060X.2004.10643371https://hdl.handle.net/20.500.12395/19331The antioxidant activites of sage and rosemary essentail oils were determined in chicken fat stored at 55°C in clear glass jars for 20 days, in respect of peroxide and free fatty acid values. Sage and rosemary oils at 0.5% levels exhibited antioxidant activity. However, 0.2 and 0.5% concentrations of sage oil was effective compared to rosemary oil (except for 0.5% level on 8 days of storage). All treatments were effective in respect of hidrolytic rancidity. both the oils were equally effective as that of butylated hydroxytoluen (BHT) in respect of hdrolytic rancidity. Findings illustrate that the antioxidant efficiency of the sage oil was superior to that of rosemary oil.en10.1080/0972-060X.2004.10643371info:eu-repo/semantics/closedAccessAntioxidative activityChicken fatEssential oilPeroxide and free fatty acid valueRosemarySageArticle719195Q2