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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 |
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| cited_by | cdi_FETCH-LOGICAL-c4656-30312f4f370d64e2c2ca576e081a1980179d0de337ee7006209f0835bf460bd93 |
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| cites | cdi_FETCH-LOGICAL-c4656-30312f4f370d64e2c2ca576e081a1980179d0de337ee7006209f0835bf460bd93 |
| container_end_page | 299 |
| container_issue | 2 |
| container_start_page | 293 |
| container_title | International journal of dairy technology |
| container_volume | 65 |
| creator | PAWAR, NILKANTH ARORA, SUMIT BIJOY, RAM RAN WADHWA, BALBIR KAUR |
| description | 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. |
| doi_str_mv | 10.1111/j.1471-0307.2011.00816.x |
| format | article |
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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.</description><identifier>ISSN: 1364-727X</identifier><identifier>EISSN: 1471-0307</identifier><identifier>DOI: 10.1111/j.1471-0307.2011.00816.x</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Publishing Ltd</publisher><subject>Antioxidant activity ; Antioxidants ; Asparagus ; Asparagus racemosus ; Biological and medical sciences ; butylated hydroxyanisole ; Dairy industry ; Deterioration ; Equivalence ; Food industries ; Functional foods & nutraceuticals ; Fundamental and applied biological sciences. Psychology ; gallic acid ; Ghee ; Ghee (butter oil) ; green tea ; Herbs ; hydroquinone ; Milk and cheese industries. Ice creams ; Oils & fats ; oxidation ; Oxidation tests ; oxidative stability ; peroxide value ; Phenolic content ; Radical-scavenging activity ; Rancimat 743 ; rosemary ; Shatavari (Asparagus racemosus) ; Stability ; Studies</subject><ispartof>International journal of dairy technology, 2012-05, Vol.65 (2), p.293-299</ispartof><rights>2012 Society of Dairy Technology</rights><rights>2015 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4656-30312f4f370d64e2c2ca576e081a1980179d0de337ee7006209f0835bf460bd93</citedby><cites>FETCH-LOGICAL-c4656-30312f4f370d64e2c2ca576e081a1980179d0de337ee7006209f0835bf460bd93</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,27924,27925</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=25815065$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>PAWAR, NILKANTH</creatorcontrib><creatorcontrib>ARORA, SUMIT</creatorcontrib><creatorcontrib>BIJOY, RAM RAN</creatorcontrib><creatorcontrib>WADHWA, BALBIR KAUR</creatorcontrib><title>effects of Asparagus racemosus (shatavari) extract on oxidative stability of ghee, in relation to added natural and synthetic antioxidants</title><title>International journal of dairy technology</title><description>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.</description><subject>Antioxidant activity</subject><subject>Antioxidants</subject><subject>Asparagus</subject><subject>Asparagus racemosus</subject><subject>Biological and medical sciences</subject><subject>butylated hydroxyanisole</subject><subject>Dairy industry</subject><subject>Deterioration</subject><subject>Equivalence</subject><subject>Food industries</subject><subject>Functional foods & nutraceuticals</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>gallic acid</subject><subject>Ghee</subject><subject>Ghee (butter oil)</subject><subject>green tea</subject><subject>Herbs</subject><subject>hydroquinone</subject><subject>Milk and cheese industries. Ice creams</subject><subject>Oils & fats</subject><subject>oxidation</subject><subject>Oxidation tests</subject><subject>oxidative stability</subject><subject>peroxide value</subject><subject>Phenolic content</subject><subject>Radical-scavenging activity</subject><subject>Rancimat 743</subject><subject>rosemary</subject><subject>Shatavari (Asparagus racemosus)</subject><subject>Stability</subject><subject>Studies</subject><issn>1364-727X</issn><issn>1471-0307</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2012</creationdate><recordtype>article</recordtype><recordid>eNqNksFuEzEQhlcIJErhGbCEkIrEhvF6185KXEqBtFIFSLSCmzXZHScOm91gOyV5BZ6aWVLlwAlfPNZ8_2-PfmeZkDCRvN6sJrI0MgcFZlKAlBOAqdST3YPs5Nh4yLXSZW4K8_1x9iTGFYA0qq5Ost_kHDUpisGJ87jBgIttFAEbWg-Rq7O4xIR3GPwrQbvEjSSGXgw732LydyRiwrnvfNqPDosl0WvhexGo4zaDaRDYttSKHtM2YCewb0Xc92lJyTd8Ymr06lN8mj1y2EV6dr-fZrcfP9xcXObXn2dXF-fXeVPqSucKlCxc6ZSBVpdUNEWDldHEY6OspzxY3UJLShkiA6ALqB1MVTV3pYZ5W6vT7OzguwnDzy3FZNc-NtR12NOwjVZCUdQSylIx-uIfdDVsQ8-vYwpKXZdVYZiaHqgmDDEGcnYT_BrDniE7hmRXdszCjlnYMST7NyS7Y-nL-wswNti5gH3j41FfVFNZga6Ye3vgfvmO9v_tb6_e33DB8vwg9zHR7ijH8MNqo0xlv32a2XdQXc7MDOwX5p8feIeDxUXgJ91-ZeOS_w1b88x_AJxAvQ8</recordid><startdate>201205</startdate><enddate>201205</enddate><creator>PAWAR, NILKANTH</creator><creator>ARORA, SUMIT</creator><creator>BIJOY, RAM RAN</creator><creator>WADHWA, BALBIR KAUR</creator><general>Blackwell Publishing Ltd</general><general>Blackwell</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope></search><sort><creationdate>201205</creationdate><title>effects of Asparagus racemosus (shatavari) extract on oxidative stability of ghee, in relation to added natural and synthetic antioxidants</title><author>PAWAR, NILKANTH ; ARORA, SUMIT ; BIJOY, RAM RAN ; WADHWA, BALBIR KAUR</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4656-30312f4f370d64e2c2ca576e081a1980179d0de337ee7006209f0835bf460bd93</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2012</creationdate><topic>Antioxidant activity</topic><topic>Antioxidants</topic><topic>Asparagus</topic><topic>Asparagus racemosus</topic><topic>Biological and medical sciences</topic><topic>butylated hydroxyanisole</topic><topic>Dairy industry</topic><topic>Deterioration</topic><topic>Equivalence</topic><topic>Food industries</topic><topic>Functional foods & nutraceuticals</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>gallic acid</topic><topic>Ghee</topic><topic>Ghee (butter oil)</topic><topic>green tea</topic><topic>Herbs</topic><topic>hydroquinone</topic><topic>Milk and cheese industries. Ice creams</topic><topic>Oils & fats</topic><topic>oxidation</topic><topic>Oxidation tests</topic><topic>oxidative stability</topic><topic>peroxide value</topic><topic>Phenolic content</topic><topic>Radical-scavenging activity</topic><topic>Rancimat 743</topic><topic>rosemary</topic><topic>Shatavari (Asparagus racemosus)</topic><topic>Stability</topic><topic>Studies</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>PAWAR, NILKANTH</creatorcontrib><creatorcontrib>ARORA, SUMIT</creatorcontrib><creatorcontrib>BIJOY, RAM RAN</creatorcontrib><creatorcontrib>WADHWA, BALBIR KAUR</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>International journal of dairy technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>PAWAR, NILKANTH</au><au>ARORA, SUMIT</au><au>BIJOY, RAM RAN</au><au>WADHWA, BALBIR KAUR</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>effects of Asparagus racemosus (shatavari) extract on oxidative stability of ghee, in relation to added natural and synthetic antioxidants</atitle><jtitle>International journal of dairy technology</jtitle><date>2012-05</date><risdate>2012</risdate><volume>65</volume><issue>2</issue><spage>293</spage><epage>299</epage><pages>293-299</pages><issn>1364-727X</issn><eissn>1471-0307</eissn><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 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.</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/j.1471-0307.2011.00816.x</doi><tpages>7</tpages></addata></record> |
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| identifier | ISSN: 1364-727X |
| ispartof | International journal of dairy technology, 2012-05, Vol.65 (2), p.293-299 |
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| language | eng |
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| source | Wiley |
| subjects | Antioxidant activity Antioxidants Asparagus Asparagus racemosus Biological and medical sciences butylated hydroxyanisole Dairy industry Deterioration Equivalence Food industries Functional foods & nutraceuticals Fundamental and applied biological sciences. Psychology gallic acid Ghee Ghee (butter oil) green tea Herbs hydroquinone Milk and cheese industries. Ice creams Oils & fats oxidation Oxidation tests oxidative stability peroxide value Phenolic content Radical-scavenging activity Rancimat 743 rosemary Shatavari (Asparagus racemosus) Stability Studies |
| title | effects of Asparagus racemosus (shatavari) extract on oxidative stability of ghee, in relation to added natural and synthetic antioxidants |
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