Page 302 - Natural Antioxidants, Applications in Foods of Animal Origin

Application of Natural Antioxidants in Dairy Foods 281
VetBooks.ir which ultimately affects consumer acceptability (Mehta, 2006; Mariod et al.,

2010; Pawar et al., 2012). A number of natural antioxidants have been added
during processing and reported to have elongated the shelf life and oxidative
stability of stored products.
Merai et al. (2003) reported that water insoluble fraction of Tulsi (Ocimum
sanctum L.) leaves possess good antioxygenic properties and phenolic
substances present in Tulsi leaves were the main factors in extending the
oxidative stability of ghee (Butterfat). Pankaj et al. (2013) reported that addi-
tion of ethanolic extract of Arjuna (Terminalia arjuna Wight & Arn.) bark
at 7% by the weight was highly effective in retarding the auto-oxidation of
both cow and buffalo ghee during storage. However, the ability of ethanolic
extract of Arjuna to enhance the antioxidant potential of ghee was observed
to be more pronounced in case of cow ghee than in buffalo ghee. Shelf life
of the Arjuna ghee samples was eight days at 80 ± 1 °C as compared to two
days in the control. A study was conducted by Pawar et al. (2012) for evalu-
ating the effect of Shatavari (Asparagus racemosus) on storage stability of
ghee. It was observed that the samples incorporated with ethanolic extract
of Shatavari showed a strong activity in quenching DPPH radicals than the
aqueous extract of the same herb. Gandhi et al. (2013) carried out study on
oxidative stability of ghee added with Vidarikand (Pueraria tuberosa) (both
aqueous and ethanolic) extracts and compared the same with BHA, TBHQ,
rosemary, and green tea using β-carotene bleaching assay, DPPH, and the
rancimat method. Phenolic content and antioxidative activity of ethanolic
extract of Vidarikand was more compared to its aqueous extract. Ethanolic
extract of the Vidarikand was more effective in preventing the development
of the peroxide value and conjugated diene value in ghee compared to its
aqueous extract. Aqueous and ethanolic extracts of Vidarikand were found
to be capable of retarding oxidative degradation in ghee but were less effec-
tive than natural (rosemary and green tea) and synthetic (BHA and TBHQ)
antioxidants. Similar work was carried out by Pawar et al. (2014) on anti-
oxidant activities of Vidarikand (P. tuberosa), Shatavari (A. racemosus), and
Ashwagandha (Withania somnifera) extracts (aqueous and ethanolic) which
were evaluated and compared with BHA. Antioxidant activity of the herbs
decreased in the order Vidarikand > Ashwagandha > Shatavari. Thus, the
ethanolic extract of Vidarikand was found to have the maximum antioxidant
activity among all the herbs.
A huge amount of plant biomass wastes are produced yearly as by-prod-
ucts from the agro-food industries. These wastes are attractive sources of
natural antioxidants. In one of the studies, natural antioxidants found in
peanut skins (PS), pomegranate peels (PP), and olive pomace (OP) were