Enhancement of the Oxidative Stability of Whey Butter through Almond (P runus dulcis ) Peel Extract

Abstract

Whey butter is characterized with higher concentration of unsaturated fatty acids; the autoxidation of unsaturated fatty acids limits the shelf life of whey butter. We investigated the effect of almond peel extract on oxidative stabilization of whey butter at refrigeration temperature as the butter is put at refrigeration temperature in supermarkets for sale. Whey butter was added with 100 (T1), 200 (T2), 300 (T3) and 400 (T4) ppm concentrations of ethanolic almond peel extract, compared with a control, stored at refrigeration temperature (6 ± 1C). Changes in chemical characteristics were studied at the interval of 45 days. Supplementation of whey butter with almond peel extract did not show any effect on compositional attributes, rather it strongly inhibited the peroxidation of unsaturated fatty acids (P < 0.05). The iodine value of whey butter was greater than normal butter with no difference in refractive index and unsaponifiable matter. The peroxide value of 90-day stored whey butter added with 400 ppm almond peel extract and control was 0.62 and 1.59 (meqO2/kg). Supplementation of whey butter with almond peel extract markedly improved the induction period. Sensory characteristics of supplemented whey butter were not different from the normal butter (P > 0.05). Almond peel extract can be used for the long-term preservation of whey butter at refrigeration temperature. Practical Applications The increased awareness of health benefits of natural antioxidant and professed of synthetic antioxidants has opened new arrays of the application of natural antioxidants. Almond peel extract can be used to improve the shelf stability of whey butter.