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The effects of Asparagus racemosus (shatavari) extract on oxidative stability of ghee, in relation to added natural and synthetic antioxidants
- PAWAR, NILKANTH, ARORA, SUMIT, BIJOY, RAM RAN, WADHWA, BALBIR KAUR
- International journal of dairy technology 2012 v.65 no.2 pp. 293-299
- Asparagus racemosus, antioxidants, butylated hydroxyanisole, gallic acid, ghee, green tea, hydroquinone, oxidation, oxidative stability, peroxide value, rosemary
- The potential of Asparagus racemosus (shatavari) extract was evaluated in comparison with natural (rosemary, green tea) and synthetic (butylated hydroxyanisole, tertâbutyl 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 25.8âmmolO2/g fat respectively), conjugated diene% (1.30, 1.44 and 1.78, respectively), radicalâscavenging potential (40.0, 25 and 5.5% inhibition, respectively) and oxidative stability index (16.8, 13.5 and 10.3âh respectively) after 21âdays. However, these were less effective than the natural and synthetic antioxidants. The ethanolic extract of shatavari, having polyphenol content of 24.99âÂ±â0.74âmg gallic acid equivalent/g, exhibited some antioxidative and radicalâscavenging activities.