Use of some essential oils as natural preservatives for butter

Abstract

Thyme and cumin essential oils were used in the present study in an attempt to prevent butter deterioration during storage at room temperature. Butter oxidation and lipolysis were followed by measuring the acid, peroxide and TBA values. Lipolytic activity and total microbial and lipolytic bacterial counts were also measured. During butter storage, very little change in the peroxide and TBA values were found while a gradual increase in the acid value was noticed. The addition of cumin and thyme oils at 200 ppm to butter caused very little increase in the acid value. The data for lipolytic bacterial counts were in general agreement with the acid values. Thyme and cumin essential oils showed a greater anti‐hydrolytic effect and act as superior preservatives compared to BHT.

Influence of microwaves on olive oil stability

“…Today much attention has been focused on using natural antioxidants. In this respect, the essential oils of thyme, cumin, and clove were individually added to butter and cotton seed oil and possessed remarkable antihydrolytic and antioxidant effects (Farag et al, 1989a(Farag et al, , 1990. Spices, whole as well as ground, are known to be contaminated by heat resistant bacterial spores and molds (Farkas, 1988).…”

<em>Ocotea quixos </em>essential oil: A systematic review about the ethno-medicinal uses, phytochemistry and biological activity.

“…Recent findings have allowed demonstrating different uses as a food preservative, for cosmetic formulation and for pharmaceutical preparations [2,[8][9][10][11][12][13].…”

Effect of the Addition Method of Mugwort on Antioxidant Effect, Total Plate Counts, and Residual Nitrite Content of Emulsified Sausages during Cold Storage

“…식육의 지방이 산화 되면 그 자체, 또는 식육내의 다른 성분과 반응하여 색, 풍 미, 영양에 불리한 영향을 준다고 알려져 있다 (Love and Pearson, 1971). 그래서 식품에 사용되는 합성 항산화제는 체 내 흡수물질의 일부가 독성물 혹은 발암성 물질로 변화되 고 (Branen, 1975;Farag et al, 1990) …”