en تخصصي Special Original article Original article <div style="text-align: justify;"><span style="font-family:times new roman;"><strong>Background:</strong> The oxidation of unsaturated lipids by free radicals is one of the main causes of food deterioration. The major purpose of the present study was to determine </span><span style="font-family:times new roman;">effectiveness</span><span style="font-family:times new roman;"> of </span><span style="font-family:times new roman;">application</span><span style="font-family:times new roman;"> of honey in order to reduce oxidation in soybean oil.<br> <strong>Methods:</strong> Six groups were designed, including control (soybean oil emulsion without preservative), positive control (butylated hydroxyl toluene 200 ppm), and soybean oil treatment groups (containing 1, 2.5, 5, and 7.5% honey). Each group was sampled in order to measure peroxide value, thiobarbituric acid-reactive substances and total antioxidant&nbsp;</span><span style="font-family:times new roman;">capacity&nbsp; parameters</span><span style="font-family:times new roman;"> during 5 intervals (0, 1, 3, 5, and 7 days). Data were analyzed by ANOVA using SPSS statistical software.<br> <strong>Results:</strong> Total phenolic content and radical scavenging activity (IC50 in mg/ml) </span><span style="font-family:times new roman;">were&nbsp;</span><span style="font-family:times new roman;">estimated to be 74.8&plusmn;0.3 mg gallic acid equivalents/100 g and 23.4&plusmn;0.2 mg/ml, respectively. Totally, the soybean oil samples treated by 2.5 and 5% honey showed higher (<em>p</em><0.05) antioxidant capacity than control and other treatment groups.<br> <strong>Conclusion:</strong> The present study demonstrated </span><span style="font-family:times new roman;">considerable</span><span style="font-family:times new roman;"> antioxidant potency of honey in oil emulsion. Owing to economical reasons, it is recommended that 2.5% honey could be applied as an alternative for synthetic antioxidants in oil-rich foods.</span></div> Honey, Antioxidants, Soybean Oil, Food Preservation 79 84 http://jfqhc.ssu.ac.ir/browse.php?a_code=A-10-109-2&slc_lang=en&sid=1 P. Ardehali No Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran F. Asadi No Department of Biochemistry, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran A. Jebelli Javan jebellija@profs.semnan.ac.ir Yes Department of Food Hygiene, Faculty of Veterinary Medicine, Semnan University, Semnan, Iran M. Jahantigh No Department of Clinical Sciences, Faculty of Veterinary Medicine, University of Zabol, Zabol, Iran M. Aminzare No Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran