Effectiveness of synthetic and potential natural antioxidants in improving the stability of sheep's anhydrous butter fat during long‐term storage

Amr, Ayed

doi:10.1002/jsfa.2740550109

Cited by 20 publications

(9 citation statements)

References 6 publications

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“…Generally, 0.05% extracts were more effective than 0.02%. Several research groups have determined antioxidant and protective effects of sage and oregano and their extracts on fats and oils (Nakatani and Inatani 1984;Barbut et al 1985;Farag et al 1989;Amr 1991;Economou et al 1991;Banlas et al 1992;Boyd et al 1993;t)zcan and Akgul 1995). The PV at 0.02% oregano, 0.02% sage and 0.05% rosemary-sage added butter samples were similar to that of 0.02% BHA added samples at both 2% and 5c.…”

Section: Resultsmentioning

confidence: 99%

Butter Stability as Affected by Extracts of Sage, Rosemary and Oregano

Ayar

Özcan

Akgül

et al. 2001

Journal of Food Lipids

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Effects of methanolic extracts of sage (Salvia fruticosa L.), rosemary (Rosmarinus officinalis L.) and oregano (Origanum vulgare L.) on butter stability were investigated. All extracts were individually added to butter at 0.02 or 0.05%. For comparison, 0.02% butylated hydroxyanisole (BHA) and control group were also prepared and tested. The samples were stored at 25 or 5C. The peroxide value, free fatty acids and thiobarbituric acid value were determined at regular intervals for all samples. Spice extracts and their combinations exhibited a better effect than that of BHA in stabilizing butter against oxidation. The most effective extract was that of sage. The extracts significantly stabilized butter (P<0.05). Butter samples stored at 5C were more stable (P<0.05) than those kept at 25C.

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Section: Resultsmentioning

confidence: 99%

Butter Stability as Affected by Extracts of Sage, Rosemary and Oregano

Ayar

Özcan

Akgül

et al. 2001

Journal of Food Lipids

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“…The onset of rancidity in butter may be usually due to the oxidation of unsaturated glycerides leading to the development of peroxides and/or due to hydrolysis of glycerides resulting in increased levels of free fatty acids (Joshi & Thakar, 1994;Muir, 1996). It has been reported that, both storage time and type of treatment have highly significant effects on the peroxide value and free fatty acid content of butter oil (Amr, 1991).…”

Section: Introductionmentioning

confidence: 98%

Traditional Tunisian butter: Physicochemical and microbial characteristics and storage stability of the oil fraction

Samet-Bali¹,

Ayadi²,

Attia³

2009

LWT - Food Science and Technology

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“…The ‘ Murcchana’ samskara of ghee not only maintain the ratio of unsaturated and saturated fats but also modify the solubility pattern and absorbability of ghrita formulation [ 37 ]. Effect of antioxidant herbs on oxidative stability of cow ghee, thus their better role in preservation of food system over butylated hydroxyanisole (BHA) has been reported [ [38] , [39] , [40] , [41] , [42] , [43] ]. The herbs used in ‘ Murcchana’ process, reported with their potent antioxidant and anti-lipid peroxidation properties, play significant role in protection of ghrita from oxidative damages.…”

Section: Resultsmentioning

confidence: 99%

Bhallatakadi Ghrita: Development and evaluation with reference to Murcchana and Shata-Dhauta process

Wayal

Gurav

2020

Journal of Ayurveda and Integrative Medicine

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Background Ayurveda is primarily based upon use of herbs either singly or in combination (polyherbal). The cow ghee (clarified butterfat) is considered as a precious base for preparing medicines in Ayurveda. Processing of ghee with plant ingredients is renowned for enhancing their therapeutic efficacy. Objective In present research work, the attempt was made to develop cow ghee based Polyherbal Bhallatakadi Ghrita formulations and evaluate them with reference to ‘ Murcchana ’ and ‘ Shata-Dhauta ’ process. Materials and methods The research plants were identified, procured, authenticated and processed. The extracts of plant materials were prepared and used for development of Polyherbal Bhallatakadi Ghrita (PHBG), Polyherbal Bhallatakadi Murcchita Ghrita and Polyherbal Bhallatakadi Shata-Dhauta Ghrita formulations as per Ayurvedic procedures. The prepared ghrita formulations were subjected to organoleptic (colour, odour, taste, appearance and touch), physicochemical (pH, viscosity, moisture content, specific gravity, refractive index, acid value, saponification value, iodine value, peroxide value, Rechert Meissl value and Polenske value) evaluation, in-vitro antioxidant and GC-MS analysis. The accelerated and real time stability studies were carried out to determine shelf life of ghrita formulations. Results The results of evaluations indicate that, developed PHBG formulations retained the organoleptic and physicochemical characteristics of ghee. The shelf life of formulations was found to be in the range of 1.6 to 3.3 years at accelerated and 2.2 to 3.8 years at real time stability conditions. All ghrita formulations exhibited antioxidant activity in dose dependent manner. Conclusion The standardization or evaluation of Polyherbal Bhallatakadi Ghrita formulations was found to be crucial for the establishment of a steady biological, chemical or simply a quality assurance profile of the drugs.

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Effectiveness of synthetic and potential natural antioxidants in improving the stability of sheep's anhydrous butter fat during long‐term storage

Abstract: A B S T R A C T Sheep's anhydrous butter fat was prepared by including separately wheat

Cited by 20 publications

References 6 publications

Butter Stability as Affected by Extracts of Sage, Rosemary and Oregano

Butter Stability as Affected by Extracts of Sage, Rosemary and Oregano

Traditional Tunisian butter: Physicochemical and microbial characteristics and storage stability of the oil fraction

Bhallatakadi Ghrita: Development and evaluation with reference to Murcchana and Shata-Dhauta process

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