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Improvement of the oxidative stability of butter oil by blending with Moringa Oleifera oil

Journal of Food Processing and Preservation, ISSN: 1745-4549, Vol: 38, Issue: 4, Page: 1491-1500
2014
  • 18
    Citations
  • 0
    Usage
  • 28
    Captures
  • 0
    Mentions
  • 0
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Metric Options:   Counts1 Year3 Year

Metrics Details

  • Citations
    18
    • Citation Indexes
      18
  • Captures
    28

Article Description

Oxidation of anhydrous milk fat products is a serious problem making them unfit for consumption. Moringa oleifera oil (MOO) is known to contain substantial amount of natural antioxidants. In this study, the effect of various concentrations of MOO for the stabilization of butter oil (BO) at ambient temperature was investigated. MOO was incorporated into BO at four different levels i.e., T (97.5% BO and 2.5% MOO) T (95% BO and 5% MOO) T (92.5% BO and 7.5% MOO) and T (90% BO and 10% MOO). Control was used for comparison (100% BO). Concentration of oleic acid in T was 14.02±0.11% higher than control, total phenolic content of MOO, BO and T were 38.75±0.15, 2.84±0.07 and 5.51±0.09mg/100g, respectively. Free radical scavenging activity of control, MOO and T was 51.11±0.42, 15.74±0.36 and 31.65±0.34%, respectively. Peroxide value of control and T at elevated temperature was 16.94±0.56, 8.35±0.29 (meq./kg) and induction period was 5.9±0.06, 8.2.±0.14h, respectively. BO samples added with various concentration of MOO showed less concentration of conjugated dienes, trienes, free fatty acids and anisidine value than control. The overall acceptability score of T was 7.6 out of 9; these results give indications for exploiting the antioxidant properties of MOO in different dairy and nondairy fat products. © 2013 Wiley Periodicals, Inc.

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