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Antioxidant activities of orange peel extract in ghee (butter oil) stored at different storage temperatures

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Abstract

Antioxidant activities of butylatedhydroxyanisole (BHA) and orange peel powder extract in ghee stored at different storage temperatures (T1:6 ± 2 °C; T2: 32 ± 2 °C; T3:60 ± 2 °C) were evaluated during storage period of 21 days. Peroxide value (PV), thiobarbituric acid (TBA), radical scavenging activity (RSA) and free fatty acids (FFA) of ghee samples were analyzed during the study. PV, TBA and FFA of ghee samples increased significantly while radical scavenging activity (RSA) of ghee samples decreased significantly at accelerated temperature (T3) as compared to the temperatures at T1 and T2. Effect of storage temperature on development of peroxides and TBA of ghee samples was significantly higher than the effect of treatment and storage period while treatment had more significant effect on the change in FFA and RSA as compared to storage temperature and storage period. Ghee incorporated with orange peel extract (OPE) showed stronger activity in quenching DPPH radicals and least development of PV, TBA and FFA than ghee incorporated with BHA and control. The study revealed that orange peel could be a good natural source of antioxidants which can be used in fat rich food products like ghee to retard oxidative deterioration.

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Acknowledgments

This research was supported by the ICAR-National Dairy Research Institute through its institute funded project. The authors are grateful to the Indian Council of Agricultural Research and ICAR-National Dairy Research Institute for supporting the research work.

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Authors and Affiliations

  1. Southern Regional Station, ICAR-National Dairy Research Institute, Bangalore, 560030, India

    A. Asha, M. Manjunatha, R. M. Rekha, B. Surendranath, P. Heartwin, J. Rao, E. Magdaline & Chitranayak Sinha

Authors
  1. A. Asha
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  2. M. Manjunatha
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  3. R. M. Rekha
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  4. B. Surendranath
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  5. P. Heartwin
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  6. J. Rao
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  7. E. Magdaline
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  8. Chitranayak Sinha
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Corresponding author

Correspondence to M. Manjunatha.

Additional information

Research highlights

• Antioxidant activities of orange peel extract and BHA in ghee were evaluated.

• The antioxidant activities (AOA) evaluated at 6, 32 & 60 °C for 21 days of storage.

• Temperature, treatment and storage period significantly changed AOA in ghee.

• AOA of orange peel extract in ghee more effective than AOA of BHA in ghee.

• Orange peel could be used as natural antioxidant in ghee in place of BHA.

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Asha, A., Manjunatha, M., Rekha, R.M. et al. Antioxidant activities of orange peel extract in ghee (butter oil) stored at different storage temperatures. J Food Sci Technol 52, 8220–8227 (2015). https://doi.org/10.1007/s13197-015-1911-3

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  • DOI: https://doi.org/10.1007/s13197-015-1911-3

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