The effects of Asparagus racemosus (shatavari) extract on oxidative stability of ghee, in relation to added natural and synthetic antioxidants

Abstract

The potential of Asparagus racemosus (shatavari) extract was evaluated in comparison with natural (rosemary, green tea) and synthetic (butylated hydroxyanisole, tert‐butyl hydroquinone) antioxidants, in ghee using accelerated oxidation tests. Its aqueous and ethanolic extracts significantly retarded deterioration of ghee relative to the control (without addition of synthetic or natural herb extract), as observed in peroxide value (8.3, 13.2 and 25.8 mmolO2/g fat respectively), conjugated diene% (1.30, 1.44 and 1.78, respectively), radical‐scavenging potential (40.0, 25 and 5.5% inhibition, respectively) and oxidative stability index (16.8, 13.5 and 10.3 h respectively) after 21 days. However, these were less effective than the natural and synthetic antioxidants. The ethanolic extract of shatavari, having polyphenol content of 24.99 ± 0.74 mg gallic acid equivalent/g, exhibited some antioxidative and radical‐scavenging activities.

Oxidative Stability of Ghee Incorporated with Clove Extracts and BHA at Elevated Temperatures

“…The oxidative stability of ghee samples incorporated with antioxidants were measured by using Metrohm Rancimat, 3 g of samples were directly weighed into reaction vessels, oxidized at 120 • C with 20 L/h air-flow rate. [1] The oxidative stability was expressed as IP or oxidative stability index. IP is the time required to reach an endpoint of oxidation corresponding to either a level of detectable rancidity or a sudden change in the rate of oxidation.…”

“…It undergoes oxidative degradation during storage and deep-fat frying, resulting in an alteration of major quality parameters such as color, flavor, aroma, and nutritive value. [1] Deep-fat frying is one of the most commonly used procedures for the preparation and manufacture of foods throughout the world. [2] During frying, the ghee is exposed continuously, or repeatedly, to elevated temperature in presence of air and moisture.…”

Anti-oxidant and anti-inflammatory effects of Salix Koreensis Andersson in DC. leaf methanol extract in vitro models

“…Antioxidants neutralize the free radicles generated in the body and activate superoxide dismutase (SOD, one of the major antioxidant enzymes) activity and 1, 1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity (Fu et al, 2010). Synthetic antioxidants are often used in foods to block oxidative deterioration (Pawar et al, 2012). Though synthetic antioxidants are widely used yet it is suspected to induce tumor formation in animals (Clayson et al, 1993;Hocman, 1988).…”

Influence of HorseradishAmorica rusticanaL. and LovageLevisticum officinaleL. Extracts on the Stability of Rapeseed Oil

“…The efficiency of rosemary, oregano, and green tea extracts for lipid stabilisation have been investigated quite extensively (Bhale et al, 2007;Pawar et al, 2012). Scientists also search for new sources of plants, including medicinal plants.…”

“…Scientists also search for new sources of plants, including medicinal plants. Experiments have been performed on asparagus (Pawar et al, 2012), black currants (Mieriòa et al, 2011), chrysanthemum (Pukalskas et al, 2010) and evening primroses (Niklava et al, 2001). In our previous study the efficiency of lovage and horseradish extracts in different concentrations in oil under medium temperature was tested in accelerated storage conditions (Tomsone et al, 2015).…”