This study was conducted in order to optimize the extraction process of phenolic antioxidants in cocoa pods and to evaluate the effect of optimized extract and storage time on the oxidative stability of palm olein heated at 180 °C using response surface methodology (RSM). The optimization of the extraction process of cocoa pods antioxidants was done and the results showed that the total polyphenols of 153.51 mg GAE/g and scavenging activity of 100% were obtained under optimal conditions. Vanillic acid was the phenolic antioxidant detected in the optimized extract using HPLC‐DAD (diode array detector). Rancimat test showed this extract was efficient in delaying palm olein oxidation. To preserve quality of palm olein during heating at 180 °C, RSM concerning iodine value and thiobarbituric acid value proposes to supplement the oil with 2,000 ppm of cocoa pods extract during 1–7 days (03 hr heating cycle per day) of treatments. Practical applications To improve the oxidative stability and shelf‐life of vegetable oils, only few natural sources who are supposed to be safer than synthetic antioxidants have been authorized for industrial purpose (case of rosemary). Therefore, there is a strong rational to continue the search of new natural sources of antioxidants by screening plant materials. This study can be useful for the development of industrial extraction process of cocoa pods and its application as an ingredient to delay lipid oxidation in oils.

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Aims: Utilization of phytobiotics as growth promoter in broilers rearing is not efficiently applied by farmers. This study aimed to assess the relationship between performance, carcass traits and lipid profile of broilers (Cobb 500 strain) fed with different rations supplemented with or without plant powders using principal component analysis. Methodology: One hundred broilers aged twenty-one day were randomly allocated to 5

The properties of proteins from fresh fish (Cyprinus carpio) meat and its suitability for the preparation of fish sausage have been evaluated during 15 days of ice storage at ratio 1:1 (fish:ice). During this storage, the Total Volatile Base Nitrogen (TVBN), pH, calcium-activated adenosine triphosphatase (ATPase) activity, proximate chemical composition, the microbiological and sensorial analysis have been determined. During this storage, the fish flesh has been used for the preparation of sausage using 2.5% NaCl, the Dynamic Viscoelastic Behavior (DVB) and the Texture Profile Analysis (TPA) has been evaluated. The DVB of fish meat in the temperature range of 25°C to 90°C using controlled stress rheometer revealed ability to form strong gel network which, was further confirmed by frequency sweep test. The storage modulus G' decreases from 730 Kpa at 0 day to 212 Kpa at the 15 day of ice storage. The gel strength and texture profile analysis (TPA) of fish sausage prepared from C. carpio revealed elastic properties. Gel strength of the fish mince from ice stored fish reveals a gradually decreasing trend from 668.2 gm.cm at 0 day to 318.70 gm.cm at the end of the 15 day ice storage. Total Volatile Basic Nitrogen (TVBN) increased significantly (P<0.05) during ice storage. However, the myosin heavy chain concentration has been unaltered during the ice storage period. Significant (P<0.05) decreases in protein solubility, and Calcium activated ATPase activity has been observed by the end of storage. The ice storage stability of fish as judged by physical, chemical, microbiological and sensory parameters has been found to be 12 days.