“…Since lipid oxidation is a critical factor for food quality and prolonged shelf-life of edible oils, many studies have concentrated on the prevention of lipid oxidation by natural antioxidants (NA) (Baydar, Özkan, & Yasar, 2007;Ebrahimabadi, Djafari-Bidgoli, Mazoochi, Kashi, & Batooli, 2010;Rodríguez Vaquero, Tomassini Serravalle, Manca de Nadra, & Strasser de Saad, 2010). Recently, much effort has been made to prevent the lipid oxidation for sunflower oil in conjunction with some synthesized food additives (Guilleän, Cabo, Ibargoitia, & Ruiz, 2005;Iqbal, & Bhanger, 2007;Makhoul, Ghaddar, & Toufeili, 2006).…”