Retardation of oxidative rancidity in ghee adding orange peel powder at different storage temperature

Shabbir Ahmed; Mst Umme Habiba; Md Delowar Hossain; S A Masudul Hoque; Md Morshedur Rahman

doi:10.1007/s13197-022-05609-8

Retardation of oxidative rancidity in ghee adding orange peel powder at different storage temperature

J Food Sci Technol. 2023 Jan;60(1):243-251. doi: 10.1007/s13197-022-05609-8. Epub 2022 Oct 1.

Authors

Shabbir Ahmed¹, Mst Umme Habiba¹, Md Delowar Hossain², S A Masudul Hoque³, Md Morshedur Rahman¹

Affiliations

¹ Department of Dairy and Poultry Science, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur, 1706 Bangladesh.
² Department of Animal Science and Nutrition, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur, 1706 Bangladesh.
³ Department of Animal Breeding and Genetics, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur, 1706 Bangladesh.

Abstract

This study is aimed to determine and compare the antioxidant activity of Orange Peel Powder (OPP) in ghee at different temperatures (4 °C, 25 °C and 60 °C) for divergent storage periods (0, 7, 14 and 21 days). To compare the antioxidant potentiality, synthetic antioxidant BHA (Butylated Hydroxy Anisole) is used. Twelve ghee samples were prepared where one was control, another one was BHA treated and the rest ten were admixing OPP in ghee at different ratios. After sensory evaluation three highest scored ghee samples (0.5%. 1.0% and 1.5%) were selected. Samples were analyzed for peroxide (PV), thiobarbituric acid (TBA), free fatty acids (FFA) value and radical scavenging activity. Though storage temperature and storage period were increased OPP treated ghee samples peroxide, TBA and FFA values were lowered significantly compared to control samples. Moreover, 1.0% and 1.5% OPP treated ghee samples such values were lowered than BHA treated ghee samples and all these are on the favor of ghee quality. OPP treated ghee samples' DPPH quench potentiality is also stronger than BHA treated ghee samples. Therefore, OPP is a great source of antioxidants and this can be used in ghee as a natural source of antioxidants.

Keywords: Antioxidant; DPPH; Orange peel powder; Radical scavenging activity; Thiobarbituric acid.

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