Abstract:
Effect of methanolic leaf extract of Moringa oleifera for the stabilization of butter oil
with modified fatty acid profile at ambient temperature was investigated. Twelve Sahiwal
cows of first and early lactation were randomly stratified into two groups in a completely
randomized design and fatty acid profile of milk fat was modified by feeding 300 grams
calcium salts of fatty acids (per cow per day) to one group (G-1) and the second group was
not fed on calcium salts of fatty acids (G-2). Concentration of long chain fatty acids
(C18:1 to C18:3) in milk of G-1 was increased from 30.33±0.174b to 35.36±0.14a% as
compared to G-2. Milk fat of G-1 was turned into butter oil. Moringa oleifera leaf extract
(MOLE) was incorporated into butter oil (from milk of G-1) at three different
concentrations: T1= 400, T2= 600, and T3= 800 ppm. All these treatments were compared
with a control, without any addition of MOLE. Peroxide value of T2
in Schaal oven test
(after 90 days of storage) was 5.35±0.29b as compared to control 16.64±0.42a (meq /kg). panisidine
value and induction time (after 90 days of storage at ambient temperature) of T2
and control were 12.45±0.63b, 28.67±1.36a (meq kg-1) and 10.84±0.28a and 3.95±0.14b
hours, respectively. It was concluded that Moringa oleifera leaf extract at 600 ppm
concentration may be used for the enhancement of oxidative stability of butter oil with
modified fatty acid profile at ambient temperature.
Keywords: Moringa oleifera, Natural antioxidants, Oxidative stability, Peroxide value.
