Production and Stabilization of Functional Butter with Artemisia absinthium L. Essential Oil Incorporation

This study aimed to evaluate the effect of Artemisia absinthium L. Essential Oil (EO) incorporation at various concentrations on the properties and oxidative stability of butter during ۲ months of refrigerated storage. The obtained results on peroxide value, acidity, fatty acids, antiradical scavenging activity, and physical and microbiological properties confirmed the effectiveness of Artemisia EO incorporation in fat rich dairy foods. New produced butters can be classified as functional products due to their strong antioxidant activity, better oxidative stability, and richness in essential unsaturated fatty acids when compared to the control. All quality parameters were improved with Artemisia EO enrichment, however, descriptive sensorial analysis showed that the lowest concentration of about ۴۵ ppm of the product was the most preferred in terms of color, odor, taste, firmness and overall acceptability. Due to its positive effects on all butter properties, Artemisia absinthium EO can be used as natural antioxidant and antimicrobial agent in food industries.

Keywords:

Butter quality , Functional product , Oxidative stability.