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Antioxidant potential of herbs and spices during deep frying of ghee  [2014]

Patel, Shriyesh Shende, Sneha Arora, Sumit Singh, Ram Ran Bijoy et al.

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Abstract
The present study was carried out to evaluate antioxidant potential of ashwagandha, clove, coriander, green tea, shatavari and vidarikand extracts as compared to BHA. Clove, coriander and green tea extracts showed significantly higher antioxidant activity than vidarikand, shatavari and ashwagandha extracts. Radical‐scavenging activity by DPPH model system revealed that clove and green tea extracts were superior to other extracts. All the natural antioxidants significantly reduced the formation of peroxides, FFA, thiobarbituric acid value and conjugated dienes. Ghee with added clove, green tea and coriander extracts showed higher induction period as compared to ghee containing vidarikand, ashwagandha, shatavari or BHA.
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Other subjects

  • antioxidants
  • thiobarbituric acid
  • green tea
  • butylated hydroxyanisole
  • cloves
  • peroxides
  • antioxidant activity
  • herbs
  • ghee
  • acid value
  • deep fat frying
  • Coriandrum sativum
  • Withania somnifera

From the journal

International journal of dairy technology

ISSN : 1364-727X

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Other information

Language : English

Type : Journal Article

In AGRIS since : 2015

Volume : 67

Issue : 3

Start Page : 365

End Page : 372

Publisher : Blackwell Science

All titles :

" Antioxidant potential of herbs and spices during deep frying of ghee "