The Effect of Moringa oleifera Leaf Extract as Antioxidant on Stabilization of Butter Oil with Modified Fatty Acid Profile

Effect of methanolic leaf extract of Moringa oleifera for the stabilization of butter oil with modified fatty acid profile at ambient temperature was investigated. Twelve Sahiwal cows of first and early lactation were randomly stratified into two groups in a completely randomized design and fatty acid profile of milk fat was modified by feeding ۳۰۰ grams calcium salts of fatty acids (per cow per day) to one group (G-۱) and the second group was not fed on calcium salts of fatty acids (G-۲). Concentration of long chain fatty acids (C۱۸:۱ to C۱۸:۳) in milk of G-۱ was increased from ۳۰.۳۳±۰.۱۷۴b to ۳۵.۳۶±۰.۱۴a% as compared to G-۲. Milk fat of G-۱ was turned into butter oil. Moringa oleifera leaf extract (MOLE) was incorporated into butter oil (from milk of G-۱) at three different concentrations: T۱= ۴۰۰, T۲= ۶۰۰, and T۳= ۸۰۰ ppm. All these treatments were compared with a control, without any addition of MOLE. Peroxide value of T۲ in Schaal oven test (after ۹۰ days of storage) was ۵.۳۵±۰.۲۹b as compared to control ۱۶.۶۴±۰.۴۲a (meq /kg). p-anisidine value and induction time (after ۹۰ days of storage at ambient temperature) of T۲ and control were ۱۲.۴۵±۰.۶۳b, ۲۸.۶۷±۱.۳۶a (meq kg-۱) and ۱۰.۸۴±۰.۲۸a and ۳.۹۵±۰.۱۴b hours, respectively. It was concluded that Moringa oleifera leaf extract at ۶۰۰ ppm concentration may be used for the enhancement of oxidative stability of butter oil with modified fatty acid profile at ambient temperature.

Keywords:

Moringa oleifera , Natural antioxidants , Oxidative stability , Peroxide value