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.
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.
Chauhan P and Wadhwa BK (1985). Comparative evaluation of ghee in tin and polyethylene packages during storage. Journal of Food Processing and preservation 11:25-29.
Chhagan GS, Gandhi K, Ranvir S, Kumar A and Lal D (2017). A study on the physico-chemical changes occurring in ghee (butter oil) during storage. Indian Journal of Dairy Science 70(1):81-88.
Decker EA, Warner K, Richards MP and Shahidi F (2005) Measuring antioxidant effectiveness in food. Journal of Agricultural and Food Chemistry 53:4303-4310.
Jacobsen C (2008) Omega-3s in food emulsions: Overview and case studies. Agro Food Industry Hi-tech 19(5): 9-12.
Jagtap Pritee A (2012). Oxidative stability of butter supplemented with docosahexaenoic acid (DHA). M Tech Thesis submitted to National Dairy Research Institute (Deemed University), Karnal, India.
Kamal-Eldin A and Pokorny J (2005). Analysis of Lipid Oxidation. Champaign IL: AOAC Press.
Lea CH (1939). Rancidity in edible fats. Chemical Publishing Co, New York.
Macfarlane N, Salt J and Birkin R (2001). The FAST index: A fishy scale. Information 12:244-249.
Naagar S, Seth R and Siwach R (2014). Effect of docosahexaenoic acid (DHA) on the physico-chemical properties of cow ghee. Ruminant Science 3(1):109-116.
Paul TM, Bhalerao VR and Anantakrishnan CP (1949). Storage of ghee in different types of containers. Indian Journal of Dairy Science 2:7-10.
Pandey D and Verma NS (1989). Role of tertiary butyl hydroquinone as an antioxidant in ghee. Asian Journal of Dairy Research 8:173-177.
Rao DV and Ramamurthy MK (1984). Polar carbonyls in cow and buffalo ghee. Indian Journal of Dairy Science 37:98-102.
Singh HP (2005). Effectiveness of ascorbyl palmitate and caffeic acid in preventing oxidation of ghee. MSc thesis submitted to National Dairy Research Institute (Deemed University), Karnal, India.