Changes in Maillard reaction products in ghee during storage

Andrewes, Paul

doi:10.1016/j.foodchem.2012.06.013

Cited by 28 publications

(16 citation statements)

References 21 publications

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“…There was no strict relationship between flavor score and PV of anhydrous milk fat (Timmen, ). Andrewes () reported that the concentration of flavor compounds such as 3,4‐dihydroxy‐3‐hexen‐2,5‐dione and 2,3‐dihydro‐3,5‐dihydroxy‐6‐methyl‐4( H )‐pyran‐4‐one (pyranone) found in ghee prepared by creamery butter method, rapidly decreased during storage. Hence, the lower flavor scores obtained for ghee with RME might be due to decrease in the ghee flavor and not due to oxidation.…”

Section: Resultsmentioning

confidence: 99%

Rosemary ( Rosmarinus officinalis Linn.) extract: A source of natural antioxidants for imparting autoxidative and thermal stability to ghee

Rahila

Nath

Naik

et al. 2017

J Food Process Preserv

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Ghee (clarified butterfat), a popular dairy product of the Indian subcontinent, develops off‐flavor during storage due to autoxidation. Addition of rosemary extract (RME), a source of natural antioxidants, @ 0.1%, increased the antioxidant potential of ghee in terms of radical scavenging activity (DPPH assay) without affecting sensory and physicochemical properties. Rancimat analysis at 130 °C revealed that ghee added with RME showed a significantly higher induction period (4.4 hr) than control (1.7 hr). Based on peroxide and TBA value determinations, it was observed that shelf life of ghee added with RME was significantly higher than that of control and ghee added with BHA. Addition of RME has also imparted thermal stability to ghee and delayed the onset of cholesterol oxidation, when used as frying medium. Findings suggested that RME could be used as a source of natural antioxidants for imparting autoxidative and thermal stability to ghee. Practical applications Ghee is a major dairy product in India; about 35% of milk is converted to ghee. Though ghee is high in saturated fatty acid content (∼65%), it has lower shelf life than many vegetables oils, due to a lower level of antioxidants. BHA, a synthetic antioxidant, is permitted to be added in ghee in India. However, the current scientific evidences suggest to use natural antioxidants and avoid the synthetic ones. Our findings have shown that that addition of rosemary extract, a promising source of natural antioxidants, increased the antioxidant potential of ghee and extended its shelf life, without affecting the inherent quality of the product; it also imparted ghee with thermal stability during frying. These observations suggested that rosemary extract could be used as a source of natural antioxidants for imparting autoxidative and thermal stability to ghee.

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Section: Resultsmentioning

confidence: 99%

Rosemary ( Rosmarinus officinalis Linn.) extract: A source of natural antioxidants for imparting autoxidative and thermal stability to ghee

Rahila

Nath

Naik

et al. 2017

J Food Process Preserv

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“…A substitution of SCFA might, in addition to already proven neuroprotective effects, also positively influence the course of the disease via its anti-inflammatory action [43,48]. For this reason, we supplemented Ghee including butyrate and propionate to the vegetarian diet [68].…”

Section: Discussionmentioning

confidence: 99%

Interventional Influence of the Intestinal Microbiome Through Dietary Intervention and Bowel Cleansing Might Improve Motor Symptoms in Parkinson’s Disease

Hegelmaier

Lebbing²,

Duscha

et al. 2020

Cells

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The impact of the gut microbiome is being increasingly appreciated in health and in various chronic diseases, among them neurodegenerative disorders such as Parkinson’s disease (PD). In the pathogenesis of PD, the role of the gut has been previously established. In conjunction with a better understanding of the intestinal microbiome, a link to the misfolding and spread of alpha-synuclein via inflammatory processes within the gut is discussed. In a case-control study, we assessed the gut microbiome of 54 PD patients and 32 healthy controls (HC). Additionally, we tested in this proof-of-concept study whether dietary intervention alone or additional physical colon cleaning may lead to changes of the gut microbiome in PD. 16 PD patients underwent a well-controlled balanced, ovo-lacto vegetarian diet intervention including short fatty acids for 14 days. 10 of those patients received additional treatment with daily fecal enema over 8 days. Stool samples were collected before and after 14 days of intervention. In comparison to HC, we could confirm previously reported PD associated microbiome changes. The UDPRS III significantly improved and the levodopa-equivalent daily dose decreased after vegetarian diet and fecal enema in a one-year follow-up. Additionally, we observed a significant association between the gut microbiome diversity and the UPDRS III and the abundance of Ruminococcaceae. Additionally, the abundance of Clostridiaceae was significantly reduced after enema. Dietary intervention and bowel cleansing may provide an additional non-pharmacologic therapeutic option for PD patients.

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“…Ghee also known as clarified butter, is an ancient dairy product prepared by heating milk, cream or butter over 100 °C to evaporate water and precipitate the nonfat solids (Andrewes, 2012;Antony et al, 2018;Sharma et al, 2010;Sieber, 2005). Ghee is widely produced and consumed in Ondia, Sudan, Ethiopia and the Middle East (Antony et al, 2018;El-Shourbagy & El-Zahar, 2014;Kumar et al, 2000); nevertheless, in the last decade, the American continent, with USA, Argentina and Paraguay, as the main producers, has increased the production of cow ghee between 3000 and 12000 tons per year (Food and Agriculture Drganization of the United Nations, 2019).…”

Section: Introductionmentioning

confidence: 99%

Chemical, physicochemical, microbiological and sensory characterization of cow and buffalo ghee

Peña-Serna

Betancur

2020

Food Sci. Technol

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Changes in Maillard reaction products in ghee during storage

Cited by 28 publications

References 21 publications

Rosemary ( Rosmarinus officinalis Linn.) extract: A source of natural antioxidants for imparting autoxidative and thermal stability to ghee

Rosemary ( Rosmarinus officinalis Linn.) extract: A source of natural antioxidants for imparting autoxidative and thermal stability to ghee

Interventional Influence of the Intestinal Microbiome Through Dietary Intervention and Bowel Cleansing Might Improve Motor Symptoms in Parkinson’s Disease

Chemical, physicochemical, microbiological and sensory characterization of cow and buffalo ghee

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