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Effect of added herb extracts on oxidative stability of ghee (butter oil) during accelerated oxidation condition

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Abstract

The antioxidant activities of vidarikand (Pueraria tuberosa), shatavari (Asparagus racemosus) and ashwagandha (Withania somnifera) extracts (aqueous and ethanolic) were evaluated and compared with BHA using β-carotene bleaching assay, DPPH assay and Rancimat method. Phenolic contents of ethanolic extracts of herbs were high compared to their aqueous extracts. The ethanolic extracts showed more antioxidant activity (β-carotene–linoleic acid model system) than their aqueous counterparts. In DPPH system also, ethanolic extracts were superior to that of aqueous extracts. The ethanolic extracts of the herbs were more effective in preventing the development of the peroxide value and conjugated diene in ghee compared to their aqueous extracts. Ethanolic extracts of herbs showed the higher induction period as compared to their aqueous counter parts in the Rancimat. Antioxidant activity of the herbs decreased in the order vidarikand > ashwagandha > shatavari. Thus, the ethanolic extract of vidarikand was having the maximum antioxidant activity among all the herbs.

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Acknowledgments

This work was supported by the National Agriculture Innovation Project (component 4: Basic and strategic research C30029), Indian Council of Agricultural Research. New Delhi, India.

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Authors and Affiliations

  1. Dairy Chemistry Division, National Dairy Research Institute, Karnal, 132 001, Haryana, India

    Nilkanth Pawar, Kamal Gandhi, Akash Purohit, Sumit Arora & R. R. B. Singh

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  1. Nilkanth Pawar
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  2. Kamal Gandhi
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  3. Akash Purohit
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  4. Sumit Arora
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  5. R. R. B. Singh
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Correspondence to Sumit Arora.

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Pawar, N., Gandhi, K., Purohit, A. et al. Effect of added herb extracts on oxidative stability of ghee (butter oil) during accelerated oxidation condition. J Food Sci Technol 51, 2727–2733 (2014). https://doi.org/10.1007/s13197-012-0781-1

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  • DOI: https://doi.org/10.1007/s13197-012-0781-1

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