Page 301 - Natural Antioxidants, Applications in Foods of Animal Origin

280 Natural Antioxidants: Applications in Foods of Animal Origin
VetBooks.ir oxidation included 2,3-butanedione, pentanal, dimethyl disulfide, hexanal,

1-hexanol, heptanal, 1-heptanol, and nonanal. The results revealed that the
addition of BHA and BHT in a single initial addition resulted in decrease in
pentanal and hexanal odor, but not in heptanal and 1-heptanol odor, whereas
the addition of α-tocopherol and ascorbyl palmitate decreased pentanal and
heptanol odor, but not hexanal and heptanal odor.
Antioxidant capacity of blends with 13% (w/w) bilberry and black
currant extract in low-fat milk or low-fat fermented milk were assessed by
Skrede et al. (2004). Antioxidant capacity in 13% berry/fermented milk
blends packed in glass or cardboard cartridges and stored for three weeks
in the dark or under fluorescent light was determined. Anti-radical power
(ARP) and oxygen radical absorbance capacity (ORAC) values of most fruit
preparations greatly exceeded those of plain milk. Milk blends with berry
extract increased ARP values 5–13-folds and ORAC values by 40–100%.
Packaging material, illumination, and storage period had no consistent
effects on antioxidant capacity.
The use of oregano extract (OE) and oregano essential oil (OEO) as anti-
oxidants in dairy beverages enriched with 2 g/100 g linseed oil was studied
by Boroski et al. (2012). OE and OEO reduced light- and heat-induced
oxidation of omega-3 fatty acids and change in color during storage of dairy
beverages enriched with linseed oil. OE showed better antioxidant proper-
ties than OEO. Physical stability of dairy beverages was not affected by the
addition of OE or OEO. It was concluded that natural antioxidants can be
added to dairy beverages enriched with omega-3 fatty acid to effectively
inhibit oxidation during storage.
Jung et al. (2015) investigated the physicochemical and antioxidant
properties of milk supplemented with red ginseng extract (RGE) (at 0.5, 1,
1.5, and 2%) during storage at 4 °C. The antioxidant activity of milk samples
was determined using the 1,1-diphenyl-2-picrylhydrazyl (DPPH) method,
β-carotene bleaching assay, and ferric thiocyanate assay. It was observed
that the antioxidant activity of milk samples supplemented with RGE was
higher than that of the control sample.

7.9.2 GHEE/CLARIFIED BUTTER FAT

Ghee, the most famous traditional dairy product in India, Egypt, and many
countries in Middle East, undergoes oxidative degradation during storage,
resulting in alteration of major quality parameters affecting its suitability for
consumption. Development of rancidity reduces the shelf life of the product,