Extracted Food Processing Waste Utilize as Natural Antioxident for Oxidative Stability of Ghee
International Journal of Science and Research (IJSR)

International Journal of Science and Research (IJSR)
www.ijsr.net | Open Access | Fully Refereed | Peer Reviewed International Journal

ISSN: 2319-7064


Amazon Sale


Research Paper | Food Science | India | Volume 8 Issue 9, September 2019

Extracted Food Processing Waste Utilize as Natural Antioxident for Oxidative Stability of Ghee

Prerna Srivastava

The search for cost-efficient natural antioxidants has led to the exploration with raw materials of residual origin. The present introduction of lipid oxidation and the antioxidant mechanisms, as well as the most recent research on the recovery and utilization of food processing wastes. A majority of these natural materials contains phenolic acids and flavonoids, the levels of actives in the wastes are usually found to be higher than the actual products. Gaps in the area of by-products research as well as constraints of waste exploitation. Bioactive compounds found in granules, pallets and powder (peels of banana, apple, pomegranate, orange and tulsi leaves) were extracted using ethanol (80 %), ethyl acetate and n-hexane. Total phenolic compounds (as gallic acid equivalent) ranged between 0.89 and 16.6, 1.83 and 261, and 1.56 and 124 mg gallic acid/g extract for granules, pallets and powder, respectively. Ethanol extracts of different by-products were added to ghee at concentrations of 200, 400 and 600 ppm, respectively. BHA was also added to ghee at a concentration of 200 ppm for comparison. All samples were incubated at 63 C for 6 months. Ethanol extracts of granules, pallets and powder gave good antioxidant activity during accelerated oxidative incubation of ghee. The results revealed that ethanolic extracts under study, at a concentration of 200 ppm, could be used to retard fat auto-oxidation.

Keywords: Antioxidant, Rancidity, Phenolic compound, Stability

Edition: Volume 8 Issue 9, September 2019

Pages: 1068 - 1072

Share this Article

How to Cite this Article?

Prerna Srivastava, "Extracted Food Processing Waste Utilize as Natural Antioxident for Oxidative Stability of Ghee", International Journal of Science and Research (IJSR), https://www.ijsr.net/search_index_results_paperid.php?id=ART20201224, Volume 8 Issue 9, September 2019, 1068 - 1072

92 PDF Views | 65 PDF Downloads

Download Article PDF


Amazon Sale


Similar Articles with Keyword 'Antioxidant'

Research Paper, Food Science, India, Volume 9 Issue 6, June 2020

Pages: 1217 - 1220

Consumption Pattern of Micronutrient Rich Foods to Fight Corona Virus

Anjali Devi C

Share this Article

Research Paper, Food Science, India, Volume 5 Issue 10, October 2016

Pages: 1811 - 1814

Effect of Blanching and Drying on Antioxidants and Antioxidant Activity of Selected Green Leafy Vegetables

Sumitra Meena, Mukta Agrawal, Kailash Agrawal

Share this Article

Research Paper, Food Science, India, Volume 5 Issue 5, May 2016

Pages: 1412 - 1416

Addition of Carrot Pomace to Increase the Nutritional and Rheological Properties of Traditional Cake

Shalini Semwal, Neha Chaudhary, Sachin Karoulia

Share this Article

Research Paper, Food Science, Indonesia, Volume 8 Issue 8, August 2019

Pages: 1057 - 1065

Purple Corn Anthocyanin Extract Improves Oxidative Stress of Rats Fed High Fat Diet via Superoxide Dismutase Mechanism

Ichda Chayati, Sunarti, Yustinus Marsono, Mary Astuti

Share this Article

Research Paper, Food Science, Saudi Arabia, Volume 6 Issue 2, February 2017

Pages: 1621 - 1626

Antioxidant Capacity and Mineral Content of Some Sudanese Propolis

Ebtisam Ahmed Abubaker, Aisha Sheikh Mohamed Fageer

Share this Article

Similar Articles with Keyword 'Rancidity'

Research Paper, Food Science, Indonesia, Volume 6 Issue 8, August 2017

Pages: 921 - 926

Shelf-Life Prediction of Indonesian Fish Cracker Fried with Mix Palm-Sesame Oil using Accelerated Shelf-Life Test (ASLT)

Aldila Din Pangawikan, Umar Santoso, Suparmo, Pudji Hastuti

Share this Article

Research Paper, Food Science, India, Volume 8 Issue 9, September 2019

Pages: 1068 - 1072

Extracted Food Processing Waste Utilize as Natural Antioxident for Oxidative Stability of Ghee

Prerna Srivastava

Share this Article

Similar Articles with Keyword 'Phenolic compound'

Research Paper, Food Science, India, Volume 8 Issue 9, September 2019

Pages: 1068 - 1072

Extracted Food Processing Waste Utilize as Natural Antioxident for Oxidative Stability of Ghee

Prerna Srivastava

Share this Article

Research Paper, Food Science, India, Volume 7 Issue 9, September 2018

Pages: 617 - 619

Development and Quality Evaluation of Cookies Fortified with Flaxseed Flour

K. N. Lengure, Rajendra Kawade, Harshal Kale, Hari Kulal

Share this Article

Research Paper, Food Science, India, Volume 6 Issue 11, November 2017

Pages: 513 - 517

Analysis of Total Phenol in Developed Nutraceutical by UV-VIS Spectrophotometry

Sasikala.S, Radhaisri.S

Share this Article

Similar Articles with Keyword 'Stability'

Research Paper, Food Science, Indonesia, Volume 9 Issue 6, June 2020

Pages: 543 - 546

The Emulsifying and Foaming Properties of Buffalo (Bubalus bubalis) Hide Gelatin Extracted Using Alkali Acid Compared to Commercial Gelatin

Sri Mulyani, Valentinus Priyo Bintoro, Anang M Legowo, Umar Santoso

Share this Article

Research Paper, Food Science, Indonesia, Volume 6 Issue 5, May 2017

Pages: 1142 - 1149

Spray Drying of Enzymatic Clarification Red Purple Pitaya (Hylocereus Polyrhizus) Pigment Extract

Ruri A.S, Norziah M. H, Iswandi I, Uthumporn U, Najla Lubis

Share this Article

Research Paper, Food Science, Tanzania, Volume 5 Issue 12, December 2016

Pages: 1062 - 1065

Re-Cycling of Cooking Oils and the Effect on the Quality and Stability

Leonia Ndesiamoo Henry

Share this Article

Research Paper, Food Science, India, Volume 6 Issue 3, March 2017

Pages: 995 - 1000

Rheological Properties and Texture Analysis of Wheatflour Bun Supplimented with Orange Peel Powder

Aastha Raj, Divya Priyadarshini, Richard Vincent Barreto

Share this Article

Research Paper, Food Science, India, Volume 8 Issue 9, September 2019

Pages: 1068 - 1072

Extracted Food Processing Waste Utilize as Natural Antioxident for Oxidative Stability of Ghee

Prerna Srivastava

Share this Article
Top