Enhancement of the Oxidative Stability of Butter Oil by Blending with Mango (Mangifera indicaL.) Kernel Oil in Ambient and Accelerated Oxidation

Abstract

Oxidative stability of butter oil was enhanced by blending with mango kernel oil at 25 and 55C. Butter oil was blended with crude mango kernel oil at 2.5, 5, 7.5 and 10% concentrations (T 1 , T 2 , T 3 and T 4 , respectively). High-performance liquid chromatography characterization of mango kernel oil revealed the concentration of mangiferin 1,257 mg/100 g, quercetin 52 mg/100 g, catechin 436 mg/100 g and chlorogenic acid 837 mg/100 g. Mango kernel oil altered the oxidation of butter oil, inhibited the oxidation of C18:1 and C18:2, oxidation products, during the storage period. After 24 h of heating at 150C, polymer content of control, T 1 , T 2 , T 3 and T 4 were 29. 76, 26.78, 18.62, 13.92 and 9.72%, respectively. Induction period of mango kernel oil, control, T 1 , T 2 , T 3 and T 4 was 62.5, 9.2, 13.5, 16.3 and 21.9 h. Oxidative stability of butter oil can be enhanced by blending with mango kernel oil in ambient and high-temperature storage. PRACTICAL APPLICATIONSAuto-oxidation of oils and fats leads to the generation of potentially toxic oxidation products. Scientific studies have established that commonly used synthetic antioxidants are carcinogenic. Mango kernel oil possesses wide range of phenolic compounds, and it possesses the highest induction period of all the edible oils and fats. Mango kernel oil can be used as an alternate of synthetic antioxidants for oxidative stabilization of butter oil.

Antioxidant Effect Potential of Garlic In Vitro and Real Food System: Effects of Garlic Supplementation on Oxidation Stability and Sensory Properties of Butter

“…In another study about inhibition of butter oxidation the PV of the control sample increased during storage, while oxidation in BHA supplemented butter progressed slowly . Other studies are similar to our study results . Lipid oxidation causes changes in various properties and can be observed in both vegetable and animal fats.…”

“…As natural antioxidants have a wide bioactive profile they are important alternatives that can be used for different aims in the food sector. This material was determined to have many positive biologic activities including anticarcinogenic effect in terms of human health . Oils, medicinal herbs, spices, other plant materials, and their extracts are of increasing interest in the food industry because antioxidant compounds help to delay the oxidative degradation of lipids and thereby improve the quality and nutritional value of preserved foods .…”

Nutritional and organoleptic evaluation of functional bread prepared from raw and processed defatted mango kernel flour

“…Several studies have revealed higher iodine value and lower trans fatty acid contents in mango kernel oil that characterize it as a good quality oil for health (Fahimdanesh & Bahrami, ; Kittiphoom, ; Solis‐Fuentes & Duran‐de‐Bazua, ). Literature is not scant to suggest food application of kernel seed oil in the form of blends with the lipids of plants and animal origin and as shortening replacement for manufacturing baked goods on the basis of its promising physic chemical and functional features (Abdel‐Razik, Ashoush, & Yassin, ; Mohamed & Girgis, ; Nadeem, Imran, Iqbal, Abbas, & Mahmud, ; Nzikou et al, ).…”

Physicochemical characteristics, bioactive compounds and industrial applications of mango kernel and its products: A review

“…The chemical structure of mangiferin is given in Figure 3. Nadeem et al (2017) revealed that MKO contains approximately 12.57 mg/g db of mangiferin, 4.36 mg/g db of catechin, and 0.52 mg/g db of quercetin. Mangiferin is informally termed as "super antioxidants" subject to its superior attribute.…”

“…The highest dosage (1,000 mg/kg) illustrated optimal protection against oxidation of sunflower oil; the dosage also had the highest radical scavenging activity (96butter oil Blending of mango kernel oil with butter oil in the mentioned proportions inhibited the oxidation of oleic and linoleic fatty acids. Oxidative stability was enhanced both at ambient and high-temperature during storageNadeem et al, 2017 TA B L E 9 Recent innovations and patents regarding usage of mango kernel and its products Invented an efficient method for extracting mango kernel oil that involves; crushing the kernels to pass through 40 to 80 mesh sieve; oil extraction using an organic solvent in the ratio of 1:15 to 25, extraction time of 30 to 90 min at a temperature of 65 to 85 • C…”