Aims and literature review: Effects of ferulic acid and grape seed extract for preventing black spots forming in whiteleg shrimps and its replacement rather than by synthetic compounds. So far to prevent black spots on shrimp by grape seed extract and Frulic acid has not been investigated in Iran. Material and methods: Three treatments were used to implement this study. The treatments contained immersed shrimp ferulic and and grape seed extract (at a concentration of 3 % and 1.5%, respectively) for 15 minutes and without antioxidant shrimp. Qualities of samples had been evaluated by chemical and sensory tests at a temperature of -18 °C in frozen storage for 6 months. Results: Peroxide value, Thiobarbituric acid, free fatty acids and TVB-N factors showed significant differences compared to control samples (p0.05). Sensory factors including color (melanosis) of ferulic acid and grape seed extract treatment showed significant difference compared to control samples. Sensory quality and shelf life of no observed significant difference in ferulic acid compared to grape seed extract (p>0.05). Black spot wasn't formed in the experimental treatments till the end of the storage period but melanosis was formed in the control samples in less than a month being kept in frozen storage
