Background Anhydrous milk fat can be obtained in two forms, ghee and butter oil. These products are made by boiling butter at 110–120°C and melting butter at 60–80°C, respectively, to give them their distinct flavor. Ghee is the most popular fatty dairy product in India and Egypt. Lipid oxidation is a major cause of ghee and butter oil deterioration, affecting their flavor, color, and nutritional value. It has been suggested that natural antioxidants can be used, instead of synthetic antioxidants, to retard lipid oxidation. Objective Evaluation of the antioxidant potential of potato peel, fenugreek seed, and ginger rhizome extracts, to study their effect on reducing lipid oxidation, and to monitor changes of ghee and butter oil qualities during storage. Method Ethanol extracts from potato peel, fenugreek seeds, and ginger rhizomes were prepared. Total phenolic compounds of these extracts were determined and 500 and 1000 ppm of each of these extracts were added to either ghee or butter oil treatments. Results Acid values, peroxide values, and thiobarbituric acid values decreased with the addition of plant extracts to both ghee and butter oil, while they increased during the storage period. Adding 1000 ppm from each extract was more efficient than adding 500 ppm of the same extract. Conclusions Ginger rhizome extract was the most effective in reducing lipid oxidation. Ghee treatments were more stable than corresponding butter oil treatments against lipid oxidation. Highlights This study demonstrates the use of natural antioxidants, instead of synthetic antioxidants, in preserving ghee and butter oil

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添加天然抗氧化剂提高无水乳脂的氧化稳定性

背景无水乳脂可以两种形式获得，酥油和黄油。这些产品分别通过在 110–120°C 下煮黄油和在 60–80°C 下融化黄油制成，以赋予它们独特的风味。酥油是印度和埃及最受欢迎的脂肪乳制品。脂质氧化是酥油和黄油变质的主要原因，影响其风味、颜色和营养价值。有人建议可以使用天然抗氧化剂代替合成抗氧化剂来延缓脂质氧化。目的评价马铃薯皮、胡芦巴籽和生姜根茎提取物的抗氧化能力，研究其减少脂质氧化的作用，并监测储存过程中酥油和黄油品质的变化。方法 从马铃薯皮、胡芦巴种子和姜根茎中制备乙醇提取物。测定了这些提取物的总酚类化合物，并将 500 和 1000 ppm 的每种提取物添加到酥油或黄油处理中。结果酸值、过氧化值和硫代巴比妥酸值随着酥油和黄油油中添加植物提取物而降低，而在储存期间它们增加。从每种提取物中添加 1000 ppm 比添加 500 ppm 的相同提取物更有效。结论生姜根茎提取物减少脂质氧化最有效。酥油处理比相应的黄油处理对脂质氧化更稳定。亮点这项研究展示了使用天然抗氧化剂代替合成抗氧化剂来保存酥油和黄油 结果酸值、过氧化值和硫代巴比妥酸值随着酥油和黄油油中添加植物提取物而降低，而在储存期间它们增加。从每种提取物中添加 1000 ppm 比添加 500 ppm 的相同提取物更有效。结论生姜根茎提取物减少脂质氧化最有效。酥油处理比相应的黄油处理对脂质氧化更稳定。亮点这项研究展示了使用天然抗氧化剂代替合成抗氧化剂来保存酥油和黄油 结果酸值、过氧化值和硫代巴比妥酸值随着酥油和黄油油中添加植物提取物而降低，而在储存期间它们增加。从每种提取物中添加 1000 ppm 比添加 500 ppm 的相同提取物更有效。结论生姜根茎提取物减少脂质氧化最有效。酥油处理比相应的黄油处理对脂质氧化更稳定。亮点这项研究展示了使用天然抗氧化剂代替合成抗氧化剂来保存酥油和黄油 从每种提取物中添加 1000 ppm 比添加 500 ppm 的相同提取物更有效。结论生姜根茎提取物减少脂质氧化最有效。酥油处理比相应的黄油处理对脂质氧化更稳定。亮点这项研究展示了使用天然抗氧化剂代替合成抗氧化剂来保存酥油和黄油 从每种提取物中添加 1000 ppm 比添加 500 ppm 的相同提取物更有效。结论生姜根茎提取物减少脂质氧化最有效。酥油处理比相应的黄油处理对脂质氧化更稳定。亮点这项研究展示了使用天然抗氧化剂代替合成抗氧化剂来保存酥油和黄油