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

Figures & data

Figure 1  Eugenol content by HPLC method in clove extracts (steam distilled and oleoresin).

Table 1  Antioxidant activity (%) and radical scavenging activity of clove extract (steam distilled and oleoresin) and synthetic antioxidant (BHA) at 200 ppm concentration

Samples	Antioxidant activities (β carotene)	% Inhibition (DPPH)
BHA	92.395 ± 0.25^a	91.771 ± 0.20^a
Clove oleoresin	77.886 ± 0.15^c	80.234 ± 0.36^c
Clove steam distilled	85.510 ± 0.19^b	88.935 ± 0.23^b

Data are presented as means ± SEM (n = 3).

^a–bMeans with different lowercase superscripts letters are significantly different (P < 0.05) from each other.

Figure 2  Ghee samples added with clove extracts (steam distilled and oleoresin) and BHA stored at 80 ± 1°C. (a) Peroxide value; (b) conjugated diene; (c) thiobarbituric acid; (d) free fatty acid.

Table 2  Stability of ghee with antioxidants estimated by Rancimat test (induction period in h)

Ghee sample	Induction period (h)
Control	10.85 ± 0.17^a
(0.02%) BHA	24.27 ± 0.23^d
(0.5%) Oleoresin	21.06 ± 0.12^c
(0.5%) Steam distilled	27.13 ± 0.26^b

Data are presented as means ± SEM (n = 3).

^a–bMeans with different lowercase superscripts letters are significantly different (P < 0.05) from each other.

Figure 3  Ghee samples added with clove extracts (steam distilled and oleoresin) and BHA during simulated deep frying. (a) Peroxide value; (b) conjugated diene; (c) thiobarbituric acid; (d) free fatty acid.

Table 3  Oxidative stability of fried ghee samples incorporated with clove extracts (steam distilled and oleoresin) and BHA expressed its induction period in h

	Frying cycle
Ghee sample	0	1st	2nd	3rd	4^th
Control	10.85 ± 0.17^aA	1.68 ± 0.70^bA	3.51 ± 0.43^cA	0.38 ± 0.28^dA	0.24 ± 0.23^eA
BHA	24.27 ± 0.23^aC	15.63 ± 0.85^bC	9.87 ± 0.23^cC	4.54 ± 0.63^dC	3.43 ± 0.43^eC
0.5% Oleoresin	21.06 ± 0.12^aD	12.85 ± 0.68^bD	8.93 ± 0.41^cD	4.15 ± 0.21^dD	2.81 ± 0.57^eD
0.5% Steam distilled	27.13 ± 0.26^aB	22.84 ± 0.53^bB	12.05 ± 0.51^cB	7.31 ± 0.45^dB	4.40 ± 0.32^eB

Data are presented as means ± SEM (n = 3).

^a–bMeans with different lowercase superscript letters are significantly different (P < 0.05) from each other.

^A–BMeans with different uppercase superscript letters are significantly different (P < 0.05) from each other.