Journal of the American Oil Chemists' Society

, Volume 67, Issue 3, pp 188–191 | Cite as

Use of some essential oils as natural preservatives for butter

  • R. S. Farag
  • M. N. Ali
  • S. H. Taha


Thyme and cumin essential oils were used in the present study in an attempt to prevent butter deterioration during storage at room temperature. Butter oxidation and lipolysis were followed by measuring the acid, peroxide and TBA values. Lipolytic activity and total microbial and lipolytic bacterial counts were also measured. During butter storage, very little change in the peroxide and TBA values were found while a gradual increase in the acid value was noticed. The addition of cumin and thyme oils at 200 ppm to butter caused very little increase in the acid value. The data for lipolytic bacterial counts were in general agreement with the acid values. Thyme and cumin essential oils showed a greater anti-hydrolytic effect and act as superior preservatives compared to BHT.


Thymol Butylate Hydroxy Toluene Lipolytic Activity Cumin Propyl Gallate 
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Copyright information

© American Oil Chemists’ Society 1990

Authors and Affiliations

  • R. S. Farag
    • 1
  • M. N. Ali
    • 2
  • S. H. Taha
    • 2
  1. 1.Biochemistry Department, Faculty of AgricultureCairo UniversityGizaEgypt
  2. 2.Food Science and Technology Department, Faculty of AgricultureCairo UniversityGizaEgypt

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