Abstract:The potential of Asparagus racemosus (shatavari) extract was evaluated in comparison with natural (rosemary, green tea) and synthetic (butylated hydroxyanisole, tert‐butyl hydroquinone) antioxidants, in ghee using accelerated oxidation tests. Its aqueous and ethanolic extracts significantly retarded deterioration of ghee relative to the control (without addition of synthetic or natural herb extract), as observed in peroxide value (8.3, 13.2 and 25.8 mmolO2/g fat respectively), conjugated diene% (1.30, 1.44 and… Show more
“…The oxidative stability of ghee samples incorporated with antioxidants were measured by using Metrohm Rancimat, 3 g of samples were directly weighed into reaction vessels, oxidized at 120 • C with 20 L/h air-flow rate. [1] The oxidative stability was expressed as IP or oxidative stability index. IP is the time required to reach an endpoint of oxidation corresponding to either a level of detectable rancidity or a sudden change in the rate of oxidation.…”
Section: Radical Scavenging Activity By Dpph Methodsmentioning
confidence: 99%
“…It undergoes oxidative degradation during storage and deep-fat frying, resulting in an alteration of major quality parameters such as color, flavor, aroma, and nutritive value. [1] Deep-fat frying is one of the most commonly used procedures for the preparation and manufacture of foods throughout the world. [2] During frying, the ghee is exposed continuously, or repeatedly, to elevated temperature in presence of air and moisture.…”
Higher levels of phenolics were found in steam distilled clove extract (256.5 mg of GAE/g) than its oleoresin (177.1 mg of GAE/g). Antioxidant potential using β-carotene-linoleic acid model of butylated hydroxy anisol, steam distilled and clove oleoresin were 92.39, 85.51, and 77.88%, respectively, at 200 ppm. Radical scavenging activity of butylated hydroxy anisol, extracts of steam distilled and oleoresin were found to be 91.77, 88.93, and 80.84%. Oxidative stability of ghee with butylated hydroxy anisol was highest followed by steam distilled extract and oleoresin throughout 21 days of storage at 80 ± 1 • C. During deep frying, steam distilled clove extract had strong antioxidant activity as compared to others.
“…The oxidative stability of ghee samples incorporated with antioxidants were measured by using Metrohm Rancimat, 3 g of samples were directly weighed into reaction vessels, oxidized at 120 • C with 20 L/h air-flow rate. [1] The oxidative stability was expressed as IP or oxidative stability index. IP is the time required to reach an endpoint of oxidation corresponding to either a level of detectable rancidity or a sudden change in the rate of oxidation.…”
Section: Radical Scavenging Activity By Dpph Methodsmentioning
confidence: 99%
“…It undergoes oxidative degradation during storage and deep-fat frying, resulting in an alteration of major quality parameters such as color, flavor, aroma, and nutritive value. [1] Deep-fat frying is one of the most commonly used procedures for the preparation and manufacture of foods throughout the world. [2] During frying, the ghee is exposed continuously, or repeatedly, to elevated temperature in presence of air and moisture.…”
Higher levels of phenolics were found in steam distilled clove extract (256.5 mg of GAE/g) than its oleoresin (177.1 mg of GAE/g). Antioxidant potential using β-carotene-linoleic acid model of butylated hydroxy anisol, steam distilled and clove oleoresin were 92.39, 85.51, and 77.88%, respectively, at 200 ppm. Radical scavenging activity of butylated hydroxy anisol, extracts of steam distilled and oleoresin were found to be 91.77, 88.93, and 80.84%. Oxidative stability of ghee with butylated hydroxy anisol was highest followed by steam distilled extract and oleoresin throughout 21 days of storage at 80 ± 1 • C. During deep frying, steam distilled clove extract had strong antioxidant activity as compared to others.
“…Antioxidants neutralize the free radicles generated in the body and activate superoxide dismutase (SOD, one of the major antioxidant enzymes) activity and 1, 1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity (Fu et al, 2010). Synthetic antioxidants are often used in foods to block oxidative deterioration (Pawar et al, 2012). Though synthetic antioxidants are widely used yet it is suspected to induce tumor formation in animals (Clayson et al, 1993;Hocman, 1988).…”
Oxidative rancidity in foods causes undesirable changes in nutritive value, aroma, flavor, and color. Salix Koreensis Andersson in DC. (SK) has anti-oxidative and anti-inflammatory effects and is traditionally used to treat neuralgia, edema, pain, and inflammatory diseases. However, the regulatory effects of SK on oxidative and inflammatory reactions have not been elucidated. In this context, we scientifically validated the anti-oxidative and anti-inflammatory activities of SK leaf (SKL). The methanol extract of SKL was evaluated for in vitro anti-oxidative activities. SKL showed increased superoxide dismutase (SOD)-like activity and 1, 1-diphenyl-2-picrylhydrazyl radical scavenging activity. The in vitro anti-oxidant and antiinflammatory activities of SKL were also investigated in lipopolysaccharide (LPS)-stimulated RAW 264.7 macrophages. LPS resulted in decreased SOD activities compared with the unstimulated cells, but SKL significantly increased SOD activities reduced by LPS. In addition, LPS-induced nitric oxide, tumor necrosis factor-α, and interleukin-6 productions were significantly and dose-dependently reduced by SKL in RAW264.7 macrophages without inducing cytotoxicity. In conclusion, these results indicate that SKL will be able to be effectively used as a food additive with anti-oxidative and anti-inflammatory effects.
“…The efficiency of rosemary, oregano, and green tea extracts for lipid stabilisation have been investigated quite extensively (Bhale et al, 2007;Pawar et al, 2012). Scientists also search for new sources of plants, including medicinal plants.…”
Section: Introductionmentioning
confidence: 99%
“…Scientists also search for new sources of plants, including medicinal plants. Experiments have been performed on asparagus (Pawar et al, 2012), black currants (Mieriòa et al, 2011), chrysanthemum (Pukalskas et al, 2010) and evening primroses (Niklava et al, 2001). In our previous study the efficiency of lovage and horseradish extracts in different concentrations in oil under medium temperature was tested in accelerated storage conditions (Tomsone et al, 2015).…”
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