Valorization on the Antioxidant Potential of Volatile Oils of Lavandula angustifolia Mill., Mentha piperita L. and Foeniculum vulgare L. in the Production of Kefir

(1) Background: Natural antioxidants are health products found in many plants and may have a therapeutic effect on various diseases caused by oxidative stress. The purpose of this research is the antioxidant analysis some kefir samples enriched with volatile oils extracted from three aromatic plants; (2) Methods: were lavender, fennel mint. Four made: encapsulated lavender oil, mint oil control sample without oils. took place periods storage: first day, 10th day 20th day; (3) Results: activity had decreased during storage. highest activity, while lowest activity; (4) Conclusions: We can conclude that add value to finished product.