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One of the new methods for extracting natural antioxidants from plant tissues is ultrasound extraction. In this study, the method of extraction of bath ultrasound with ethanol-water solvent (50:50) and (80:20) at a temperature of 30 and 40 ° C and 10 and 20 minutes was used to extract the extract of the leaves of the zoo. Became The total phenolic and flavonoid compounds, DPPH and antioxidant potency in beta-carotene-linoleic acid model of each extract were measured by spectrophotometric method and antioxidant activity of the extracts by oxidative stability index (OSI). Based on the results, The extract (80-40-20) with the highest effective compounds had the highest phenolic compounds (193.3 ± 5.53 mg / g / g / g extract per gram of extract) and flavonoid (40.63 ± 2.36 mg / 40 mg quercetin in Gram of extract) and the highest amount in antioxidant assays (DPPH radical inhibition and beta-carotene-linoleic acid coloration assay) and the lowest I C50 showed the best antioxidant performance. In the Ransted test, treatment (20-2080) with a concentration of 200 ppm showed the highest oxidative stability of canola oil. Therefore, the most suitable treatment was to obtain the best treatment result (80-40 -20) was selected

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Gilan’s black tea is obtained via the fermentation of the fresh leaves of Camelia sinensis var. assamica. In this study, the effect of tea production process and brewing methods, microwave and conventional methods were studied on their phenolic and flavonoid content and antioxidant activity (DPPH radical scavenging assay, iron atom reducing power). The results showed that due to the fermentation process, the antioxidant properties and phenolic content of tea were changed and also the tea brewing method was effective on these properties and the highest phenolic and flavonoid contents and antioxidant activity were determined in the rolling step on the microwave brewing method. While the lowest phenolic and flavonoid contents were observed in the withering step on microwave brewing method and the lowest antioxidant activity was related to the tea treatment under conventional brewing. Therefore, the microwave method with high extraction capability and reduced the processing time can be an alternative to the conventional methods in the food industry.