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Effect of antioxidant principles isolated from mango ( Mangifera indica L) seed kernels on oxidative stability of buffalo ghee (butter‐fat)
Author(s) -
Puravankara D,
Boghra V,
Sharma R S
Publication year - 2000
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(200003)80:4<522::aid-jsfa560>3.0.co;2-r
Subject(s) - phospholipid , mangifera , chemistry , antioxidant , food science , chromatography , biochemistry , botany , biology , membrane
A method was developed to extract and isolate the antioxidant principles, ie mainly phenolic and phospholipid classes, from mango ( Mangifera indica L) seed kernels using organic solvents. The presence of at least six phenolic compounds and eight phospholipids in the isolates was confirmed by chromatographic techniques. A phenolic preparation and a phospholipid preparation were prepared separately by dissolving the isolated compounds from mango seed kernels in buffalo ghee. The phenolic preparation contained 9.6 mg% water‐extractable phenolics, 69.5 mg% total phenolics and 6.39 mg% phospholipids. The phospholipid preparation contained 155.8 mg% phospholipids, 0.11 mg% water‐extractable phenolics and 0.19 mg% total phenolics. The addition of these preparations to buffalo ghee at 5, 10 and 20% levels individually and in combination significantly increased the levels of phenolics and phospholipids respectively. Samples of buffalo ghee with added BHA contained levels of these compounds similar to that of a control sample without any other additives. The antioxidant indices calculated from the induction period of ghee samples stored at 80 ± 2 °C. in comparison with the control were, in order, 10.11 (20% phospholipid and phenolic preparation) > 8.88 (10% phospholipid and phenolic preparation) > 8.66 (20% phenolic preparation) > 6.44 (5% phospholipid and phenolic preparation) > 5.44 (10% phenolic preparation) > 4.88 (20% phospholipid preparation) > 3.00 (5% phenolic preparation) > 2.77 (10% phospholipid preparation) > 2.22 (5% phospholipid preparation) > 1.44 (0.02% BHA). This demonstrated that the phenolics and phospholipids isolated from mango seed kernel, when added jointly to buffalo ghee, helped in extending the shelf‐life of ghee. © 2000 Society of Chemical Industry