Oxidative stability of anhydrous cow milk fat supplemented with docosahexaenoic

Oxidative stability of anhydrous cow milk fat supplemented with docosahexaenoic acid (DHA)

Title: Oxidative stability of anhydrous cow milk fat supplemented with docosahexaenoic acid (DHA)

Authors: Sonam Naagar, Raman Seth and Ruby Siwach

Source: Ruminant Science (2017)-6(1):149-154.

Cite this reference as: Naagar Sonam, Seth Raman and Siwach Ruby (2017). Oxidative stability of anhydrous cow milk fat supplemented with docosahexaenoic acid (DHA). Ruminant Science 6(1):149-154.

Abstract

The present work reports the determination of oxidative stability of cow ghee supplemented with algal oil (DHA) at 0.5% and 1% concentration in the presence of synthetic anti-oxidants viz. Butylated Hydroxy Anisole (BHA), Ascorbyl Palmitate (AP) and Tert-Butyl Hydro Quinone (TBHQ) at 200 ppm by analyzing Peroxide Value (PV) and Carbonyl Value (CV) at 30°C during the storage period of 300 days. The effect of storage period on PV and CV for 0.5% and 1% DHA cow ghee was found to be highly significant (P<0.01). The effect of antioxidants on PV and CV at 30ÚC for 0.5% and 1% DHA cow ghee was found to be significant (P<0.05). Cow ghee containing 0.5% DHA from algal oil with respect to peroxide value and carbonyl value were found to be more stable than 1% DHA supplemented ghee. It was concluded that the stability of cow ghee was better by addition of DHA at 0.5% than 1% in the presence of synthetic anti-oxidant TBHQ followed by AP and BHA and was within the range.

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