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Improving the Oxidative Stability of Anhydrous Milk Fat with Adding Natural Antioxidant
Journal of AOAC INTERNATIONAL  (IF1.913),  Pub Date : 2021-05-22, DOI: 10.1093/jaoacint/qsab074
Mahmoud S, Kebary K, Hussein S, et al.

Anhydrous milk fat can be obtained in two forms, Ghee and butter oil. These products have been made by boiling butter at 110–120 °C and melting butter at 60–80 °C, respectively, to give them their distinct flavor. Ghee is the most popular fatty dairy product in India and Egypt. Lipid oxidation is a major cause of ghee and butter oil deterioration, which affects greatly the flavor, color, and nutritional value of them. Therefore, it has been suggested to use natural antioxidants to retard lipid oxidation instead of using synthetic antioxidants.
Evaluation of the antioxidant potential of potato peel, fenugreek seeds and ginger Rhizomes extracts, study their effect on reducing lipid oxidation, and to monitor changes of ghee and butter oil qualities during their storage.
Ethanol extracts from potato peel, fenugreek seeds, and ginger Rhizomes were prepared. Total phenolic compounds of these extracts were determined. 500 and 1000 ppm of each of these extracts were added to either ghee or butter oil treatments.
Acid values, peroxide values and Thiobarbituric acid (TBA (values decreased by adding plant extracts to both ghee and butter oil while they increased during storage period. Adding 1000 ppm from each extract was more efficient than adding 500 ppm from the same extract.
Ginger rhizome extract was the highest effective in reducing lipid oxidation. Ghee treatments were more stable than corresponding butter oil treatments against lipid oxidation.
Using natural antioxidants instead of synthetic antioxidants in preserving ghee and butter oil