Antioxidant Effects of Aromatic Plant Essential Oils on Oxidative Stability of Ghee

Abstract

Ghee produced from sheep or cow milk has an appetizing and pleasant odor. It is generally regarded as the superb frying and cooking oil. During storage, ghee undergoes oxidative degradation, the extent of which relies on the storage temperature (i.e., controlling factor for liquid or solid-state ghee), ghee texture (i.e., solid or liquid state), and oxygen availability (i.e., packaging type). Through the reduction of consumption suitability and product’s shelf life, oxidative degradation deteriorates ghee′s flavor, color, aroma, and nutritive value (1–4). The human consumption of oxidized oils and fats could induce heart diseases, cancer, and early aging. Using antioxidants is the best way for the stabilization of oils, prevention of lipid oxidation, and preservation of herbal oils from being oxidized by free radicals (5). Antioxidants have important roles in impeding the lipid oxidation reactions of food products. The results of lipid oxidation include the formation of undesirable flavors and unstable chemical compounds (6). A-R-T-I-C-L-EI-N-F-O A-B-S-T-R-A-C-T