The teaching staff at the College of Agriculture, Prof. Dr. Zainab Hadi Abbas, participated in the discussion committee for the master’s thesis tagged (following the use of industrial resveratrol extracted from grape residues as an antioxidant in some dairy products) at the College of Education for Girls – University of Baghdad, where the study included the separation of the resveratrol compound from Grape residues, purification, and adding it with different concentrations to yoghurt and studying its properties as an antioxidant. This addition was compared with the synthetic severatrol and vitamin C. The result was that the extracted resveratrol had a high efficacy in preserving yoghurt for 10 days at 5 m. Honors
