STM Journals Peer-reviewed research from Consortium e-Learning Network

Research and Reviews : Journal of Dairy Science and Technology

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

  1. Kamal Gandhi
  2. Sumit Arora
  3. Nilkanth Pawar
  4. Anil Kumar

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
Support