Oxidative Stability of Ghee Incorporated with Clove Extracts and BHA at Elevated Temperatures

Abstract

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.

Keywords:

• Oxidative stability
• Deep fat frying
• Rancimat
• Ghee
• Clove extract
• Oleoresin

ACKNOWLEDGMENT

The authors would like to express appreciation to Katayni Export, New Delhi, for providing steam distilled clove extracts for this study.