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effects of Asparagus racemosus (shatavari) extract on oxidative stability of ghee, in relation to added natural and synthetic antioxidants
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...
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Published in: | International journal of dairy technology 2012-05, Vol.65 (2), p.293-299 |
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Main Authors: | , , , |
Format: | Article |
Language: | English |
Subjects: | |
Citations: | Items that this one cites Items that cite this one |
Online Access: | Get full text |
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Summary: | 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 1.78, respectively), radical‐scavenging potential (40.0, 25 and 5.5% inhibition, respectively) and oxidative stability index (16.8, 13.5 and 10.3 h respectively) after 21 days. However, these were less effective than the natural and synthetic antioxidants. The ethanolic extract of shatavari, having polyphenol content of 24.99 ± 0.74 mg gallic acid equivalent/g, exhibited some antioxidative and radical‐scavenging activities. |
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ISSN: | 1364-727X 1471-0307 |
DOI: | 10.1111/j.1471-0307.2011.00816.x |