IntroductionThe use of biologically

Introduction
The use of biologically active compounds from various plants as functional ingredients in food, beverage and cosmetic applications is gaining interest, mainly for providing naturally derived ingredients. These bioactive compounds commonly found in plants have been shown to have possible health benefits with anticarcinogenic, antihypertensive, antimutagenic, antimicrobial and antioxidant activities (Yen et al., 2002 and John and Shahidi, 2010). The search for safe and effective naturally occurring antioxidants is now focused on edible plants, especially spices and herbs. Crude extracts of plant materials rich in phenolics are of importance in the food industry because they retard oxidative degradation of lipids and thereby improve the quality and nutritional value of food. Natural antioxidants present in plants are being used because of their safety and synthetic antioxidants are being gradually reduced from many food applications. In addition to imparting characteristic flavors, many herbs and spices prolong the storage life of foods by preventing rancidity through their antioxidant activity or through bacteriostatic or bactericidal activity (Beuchat & Golden, 1989).

Lemon grass (Cymbopogon citratus) is a widely used herb in tropical countries, especially in Southeast Asia and Africa. In India it is grown in several states and the oil from the plant is used in cosmetics, detergents/soap and beverages. Lemon grass leaves are used as a flavoring ingredient in herbal teas, soups, stews and curries. Star-anise (Illicium verum) is a commonly used spice native to southern China and northern Vietnam. The essential oil of star anise is used as a flavoring agent in confectionary. Star anise is an ingredient of the traditional five-spice powder of Chinese cooking and is also used in different Indian curry powders. It is the industrial source of shikimic acid, a primary ingredient used to prepare the anti-flu drug (Tamiflu), which mitigates the severity of the influenza virus ( Ohira, Torii, Aida, Watanabe, & Smith, 2009). The aim of the present study was to investigate the antioxidant and radioprotective potential of aqueous Lemon grass and Star anise extract and to test its efficacy in minimizing oxidative rancidity in chicken meat.