The same tendency was demonstrated by Reddy. who used
ethanolic extracts from three plant foods as sources of natural
antioxidants: amla (Emblica officianalis Gaertn), drumstick leaves
(Moringa oleifera Lam.) and raisins (Vitis vinifera L.) for application
in biscuits. The addition of these extracts gave an excellent antioxidant
effect to the biscuits compared with the effect of BHA