Kamal Gandhi, S. Arora, Nilkanth Pawar, Anil Kumar
{"title":"Effect of Vidarikand (Extracts) on Oxidative Stability of Ghee: A Comparative Study","authors":"Kamal Gandhi, S. Arora, Nilkanth Pawar, Anil Kumar","doi":"10.37591/RRJODST.V2I1.847","DOIUrl":null,"url":null,"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","PeriodicalId":15409,"journal":{"name":"Journal of Dairy Science and Technology","volume":"11 1","pages":"1-11"},"PeriodicalIF":0.0000,"publicationDate":"2018-05-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"21","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Dairy Science and Technology","FirstCategoryId":"1087","ListUrlMain":"https://doi.org/10.37591/RRJODST.V2I1.847","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 21
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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