Vol. 7, Issue 6 (2019)
Effect of Asparagus racemosus (Shatavari) and Withania somnifera (Ashwagandha) extracts on oxidative stability of ghee, in relation to added synthetic antioxidant
Author(s): AR Deshmukh, NS Dhadge, RJ Desale and DG Kadam
Abstract: The present investigation entitled, “Efficacy of herb extracts on oxidative stability of ghee†was undertaken in laboratory of Department of Animal Science and Dairy Science, Post Graduate Institute, Mahatma Phule Krishi Vidyapeeth, Rahuri, Dist. Ahmednagar, (M.S.) during period 2016-2018. The antioxidant activities of Shatavari (Asparagus racemosus) and Ashwagandha (Withania somnifera) extracts were evaluated and compared with BHA using β-carotene bleaching assay, DPPH. While total phenolic content of Shatavari extract (T2-0.50%, 24.99) was significantly higher. Higher antioxidant activity (T1-0.50, 67.73%) was noticed in Ashwagandha. Free radical-scavenging potential of Shatavari extract was higher (62.85%). Peroxide value (0.32) of Ashwagandha extract was lower. Non-significant difference for conjugated dienes was observed among the treatments. Significant rise in TBA value (T0, 0.63) was noticed in control ghee sample. Antioxidant activity of the herbs decreased in the order Ashwagandha > Shatavari.
Pages: 175-181 | 496 Views 65 Downloads
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How to cite this article:
AR Deshmukh, NS Dhadge, RJ Desale, DG Kadam. Effect of Asparagus racemosus (Shatavari) and Withania somnifera (Ashwagandha) extracts on oxidative stability of ghee, in relation to added synthetic antioxidant. Int J Chem Stud 2019;7(6):175-181.
