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Oxidative rancidity in butter oil leads to decrease in its shelf life. Use of synthetic antioxidants is prevalent in dairy industry to inhibit oxidative rancidity. Effects of hydro-alcohol extracts of black pepper ( P.nigrum Linn.) , coriander (Coriandrum Sativium) , and sage (Salvia officinalis Linn.) on butter oil stability were investigated and all extracts were individually added to buffalo butter oil at 0.5% and synthetic antioxidant Butylated hydroxyl anisole (BHA) at rate of 0.02% and control sample in the presence of ferric ions. The peroxide value (PV), acid value (AV), free fatty acid (FFA), radical scavenging activity (DPPH), reheological and sensory properties were determined at regular intervals for all samples. The black pepper extract showed the highest total phenolic content (526.19 mg GAE/100 ml extract). Buffalo butter oil treated with 0.5% coriander extract showed the lowest value for acid value (0.93±0.06 mg KOH/g fat) and peroxide value (0.80 ±0.04 meq.O2/g fat) at the end of storage. Herb and spices extracts exhibited a significant effective in retarding the deterioration of butter oil comparing to control as observed during storage periods.

Oxidative Stability of Buffaloes’ Butter-Oil Treated with Herb and Spices Extracts in the Presence of Ferric Ions during Storage Period.