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首页> 外文期刊>International Journal of Dairy Technology >The effects of Asparagus racemosus (shatavari) extract on oxidative stability of ghee, in relation to added natural and synthetic antioxidants.
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The effects of Asparagus racemosus (shatavari) extract on oxidative stability of ghee, in relation to added natural and synthetic antioxidants.

机译：芦笋提取物对酥油氧化稳定性的影响，与添加的天然和合成抗氧化剂有关。

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摘要

The potential of Asparagus racemosus (shatavari) extract was evaluated in comparison with natural (rosemary, green tea) and synthetic (butylated hydroxyanisole, tert-butyl 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 25.8 mmolO2/g fat respectively), conjugated diene content (1.30, 1.44 and 1.78%, respectively), radical-scavenging potential (40.0, 25 and 5.5% inhibition, respectively) and oxidative stability index (16.8, 13.5 and 10.3 h respectively) after 21 days. However, these were less effective than the natural and synthetic antioxidants. The ethanolic extract of shatavari, having polyphenol content of 24.99 +or- 0.74 mg gallic acid equivalent/g, exhibited some antioxidative and radical-scavenging activities
机译：与酥油中的天然（迷迭香，绿茶）和合成（丁基化羟基茴香醚，叔丁基对苯二酚）抗氧化剂相比，评估了芦笋提取物的潜力。使用加速氧化测试。相对于对照（不添加合成或天然草药提取物），其水和乙醇提取物显着抑制了酥油的变质，如过氧化物值（分别为8.3、13.2和25.8 mmolO2 / g脂肪），共轭二烯含量（1.30、1.44） 21天后清除自由基的电位（分别为40.0、25和5.5％）和氧化稳定性指数（分别为16.8、13.5和10.3 h）。但是，这些抗药性不如天然和合成抗氧化剂。多酚含量为24.99 +或-0.74 mg没食子酸当量/ g的Shatavari乙醇提取物表现出一定的抗氧化和自由基清除活性

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