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Effect of added herb extracts on oxidative stability of ghee (butter oil) during accelerated oxidation condition

Nilkanth Pawar1, Kamal Gandhi1, Akash Purohit1

  • 1Dairy Chemistry Division, National Dairy Research Institute, Karnal, 132 001 Haryana India.

Journal of Food Science and Technology
|October 21, 2014
PubMed

Keywords:
Ashwagandha (Withania somnifera) antioxidant activityGhee (Butter oil)Phenolic contentRadical-scavenging activityRancimatShatavari (Asparagus racemosus)Vidarikand (Pueraria tuberosa)

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