Rosemary ( Rosmarinus officinalis Linn.) extract: A source of natural antioxidants for imparting autoxidative and thermal stability to ghee

Abstract

Ghee (clarified butterfat), a popular dairy product of the Indian subcontinent, develops off‐flavor during storage due to autoxidation. Addition of rosemary extract (RME), a source of natural antioxidants, @ 0.1%, increased the antioxidant potential of ghee in terms of radical scavenging activity (DPPH assay) without affecting sensory and physicochemical properties. Rancimat analysis at 130 °C revealed that ghee added with RME showed a significantly higher induction period (4.4 hr) than control (1.7 hr). Based on peroxide and TBA value determinations, it was observed that shelf life of ghee added with RME was significantly higher than that of control and ghee added with BHA. Addition of RME has also imparted thermal stability to ghee and delayed the onset of cholesterol oxidation, when used as frying medium. Findings suggested that RME could be used as a source of natural antioxidants for imparting autoxidative and thermal stability to ghee. Practical applications Ghee is a major dairy product in India; about 35% of milk is converted to ghee. Though ghee is high in saturated fatty acid content (∼65%), it has lower shelf life than many vegetables oils, due to a lower level of antioxidants. BHA, a synthetic antioxidant, is permitted to be added in ghee in India. However, the current scientific evidences suggest to use natural antioxidants and avoid the synthetic ones. Our findings have shown that that addition of rosemary extract, a promising source of natural antioxidants, increased the antioxidant potential of ghee and extended its shelf life, without affecting the inherent quality of the product; it also imparted ghee with thermal stability during frying. These observations suggested that rosemary extract could be used as a source of natural antioxidants for imparting autoxidative and thermal stability to ghee.

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

“…Butter has a unique taste and is a food material with a very important place at the table due to features like being an energy source in terms of nutrition, being easily digested, containing essential fatty acids and vitamins A, D, E, and K . During the storage period of butter, it occurs rancid taste, color and other taste disorders forming due to oxygen, light, water, heat, enzymes, and microorganisms.…”

“…With the aim of increasing stability of fats and lengthening shelf‐life, synthetic antioxidants are used . The possible teratogenic and carcinogenic effects of continuous use of chemical antioxidants have come to the agenda and formed a source of debate in recent years . As a result, it is becoming popular to choose natural antioxidants rather than artificial antioxidants .…”

Textural and sensorial quality protection in frozen dumplings through the inhibition of lipid and protein oxidation with clove and rosemary extracts

“…Rosemary ( Rosmarinus officinalis L., Lamiaceae) extracts also present powerful antioxidant activity and are widely used in processed meats. Phenolic diterpenes carnosol, carnosic acid and rosmarinic acid are three main contributors to the antioxidative effect of rosemary . A number of researchers have reported the effectiveness of clove and rosemary extracts for retarding lipid oxidation in meat products …”

“…Phenolic diterpenes carnosol, carnosic acid and rosmarinic acid are three main contributors to the antioxidative effect of rosemary. 11 A number of researchers have reported the effectiveness of clove and rosemary extracts for retarding lipid oxidation in meat products. [11][12][13] The quality (texture, flavor and mouth feel) of meat-based products is closely related to the chemical composition and physicochemical properties of muscle.…”

Use of Natural Antioxidants in the Inhibition of Cholesterol Oxidation: A Review

“…Furthermore, they present additional nutritional benefits to health and are rapidly assimilated by the organism (Barriuso et al, 2016;Embuscado, 2015). Thus, the addition of natural antioxidants represents an alternative to prevent the loss of the nutritional and sensory quality of foods due to lipid oxidation reactions (Karre, Lopez, & Getty, 2013;Lee, Chien, & Chen, 2008;Mi, Guo, & Li, 2016;Rahila et al, 2018;Shahidi & Zhong, 2010;Valenzuela, Sanhueza, Alonso, Corbari, & Nieto, 2004).…”