Improvement of the Oxidative Stability of Butter Oil by Blending withMoringa oleiferaOil

Abstract

Oxidation of anhydrous milk fat products is a serious problem making them unfit for consumption. Moringa oleifera oil (MOO) is known to contain substantial amount of natural antioxidants. In this study, the effect of various concentrations of MOO for the stabilization of butter oil (BO) at ambient temperature was investigated. MOO was incorporated into BO at four different levels i.e., T1 (97.5% BO and 2.5% MOO) T2 (95% BO and 5% MOO) T3 (92.5% BO and 7.5% MOO) and T4 (90% BO and 10% MOO). Control was used for comparison (100% BO). Concentration of oleic acid in T3 was 14.02 ± 0.11% higher than control, total phenolic content of MOO, BO and T3 were 38.75 ± 0.15, 2.84 ± 0.07 and 5.51 ± 0.09 mg/100 g, respectively. Free radical scavenging activity of control, MOO and T3 was 51.11 ± 0.42, 15.74 ± 0.36 and 31.65 ± 0.34%, respectively. Peroxide value of control and T3 at elevated temperature was 16.94 ± 0.56, 8.35 ± 0.29 (meq./kg) and induction period was 5.9 ± 0.06, 8.2. ± 0.14 h, respectively. BO samples added with various concentration of MOO showed less concentration of conjugated dienes, trienes, free fatty acids and anisidine value than control. The overall acceptability score of T3 was 7.6 out of 9; these results give indications for exploiting the antioxidant properties of MOO in different dairy and nondairy fat products. Practical Applications The antioxidant activity of Moringa oleifera oil can be used for the enhancement of keeping quality of butter oil in tropical regions. Moringa oleifera oil is highly resistant to autoxidation and can be used as a replacement of synthetic oxidants due to their perceived carcinogenicity.