Evaluation of antioxidant potential of nonconventional plant sources for the enhancement of shelf life of ghee

Abstract

The present study was carried out to evaluate the antioxidant potential of selected nonconventional plant sources in ghee. Total phenolic content among the various plant sources was found to be significantly (p < .05) higher in tamarind seeds (59.47), catechu (59.41), and harde (58.79) as expressed as Gallic acid equivalent (GAE) per gram. The DPPH radical scavenging activity of tamarind seeds (89.62%), catechu (88.37%), harde (86.15%), areca nut (83.79%), jamun seeds (76.41%), chicory (72.37%), and nagkesar (71.41%) was superior compared to other plant sources. The ghee samples added with catechu, harde, nagkesar, and tamarind seed were sensorily accepted with high flavor and color scores during the accelerated storage study. Moreover, the peroxide value of the ghee samples incorporated with catechu, harde, nagkesar, and tamarind seed was significantly (p < .05) lower compared to other plant sources as well as control ghee. Practical applications Plant-based ingredients are widely used in various food systems which are believed to be natural and health boosting along with providing benefit of shelf life increment. Nonconventional plant sources have been used since long in various medicinal and therapeutic fields, however, their food application is limited and emerging area of research. There are numerous health benefits of adding natural substances in food, as they do not alter the chemical characteristics of food and are generally recognized as safe. Ghee has substantially higher shelf life, however, its desirable properties may alter when exposed to improper storage conditions such as high temperature, light, contact with metal contaminants, etc. Tremendous work has been done for the enhancement of shelf life of ghee by incorporation of natural plant materials, however, the reports on use of nonconventional plant sources are limited.