Effect of Vidarikand (Extracts) on Oxidative Stability of Ghee: A Comparative Study

Authors

  • KAMAL GANDHI Scientist at Indian Council of Agricultural Research, Karnal, Haryana, India
  • Sumit Arora
  • Nilkanth Pawar
  • Anil Kumar

DOI:

https://doi.org/10.37591/rrjodst.v2i1.847

Abstract

Antioxidant activities of vidarikand (Pueraria tuberosa) extracts were evaluated and compared with BHA, TBHQ, rosemary and green tea using a β-carotene bleaching assay, a 2, 2-diphenyl-β-picrylhydrazyl (DPPH) assay and the Rancimat method. Phenolic content and antioxidant activity (β-carotene–linoleic acid model system and DPPH assay) of ethanolic extract of vidarikand was more compared to its aqueous extract. Ethanolic extract of the vidarikand was more effective in preventing the development of the peroxide value and conjugated diene value in ghee compared to its aqueous extract. Vidarikand ethanolic extract showed the higher induction period as compared to its aqueous extract in the Rancimat.


Keywords: antioxidant activity, ghee (butter oil), vidarikand (Pueraria tuberosa), phenolic content, radical-scavenging activity, rancimat, antioxidant activity

 

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Published

2018-05-21

Issue

Vol. 2 No. 1 (2013)

Section

Research Article

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