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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. [ABSTRACT FROM AUTHOR]

An investigation was carried out to extract the polyphenols from mango peels by ultrasound-assisted extraction (UAE) and maceration techniques and to assess the antioxidant potential and quantification of phenolic compounds by high performance chromatography. Results showed that highest extraction yield obtained through solvent methanol at 80% concentration level while ultrasound-assisted extraction was more efficient technique and led to comparatively higher polyphenols content than maceration. Highest polyphenols were extracted with 80% ethanol (67.58 mg GAE/g of extract) by employing UAE whereas least polyphenols (18.66 mg GAE/g of extract) were obtained with 100% ethyl acetate through maceration technique. The high antioxidant activity of mango peel extracts was exhibited in three antioxidant assays with 80% ethanolic extracts had the highest antioxidant activity 31.51 + 0.79 mM/100 g for ferric reducing antioxidant power, highest scavenging activity 83.19 + 0.96% and 67.23 + 0.85% for 2,2-Diphenyl-1-picrylhydrazyl and superoxide anion radical assays, respectively. Strong correlations between total polyphenols and antioxidant activity were observed. Practical Applications Polyphenols are the natural antioxidants in plants having a significant role in human health by prevention of certain oxidative stress-related diseases. Mango peels are the major agro-industrial wastes in fruit juice processing which are not further utilized despite being an abundant source of phenolic compounds even more than the mango pulp. The study revealed that mango peels as a potential source of phenolic compounds which may be utilized as an ingredient for the preparation of functional foods. [ABSTRACT FROM AUTHOR]

Natural antioxidants efficiently increase the shelf life of meat. Lipid peroxidation decreases in meat when natural antioxidants supplemented in feed and hence there is increase in stability of meat. This project has been designed to determine α-lipoic acid (ALA), α-tocopherol and wheat germ oil (WGO) effect on growth parameters, antioxidant activity, physico-chemical analysis and sensory attributes of breast nuggets. The broilers were fed on WGO gain higher body weight and better FCR. The physico-chemical analysis of the nuggets showed that the feed treatments exerted significant effect on the sensory attributes of the nuggets during storage. The nuggets made from broilers which were fed on WGO and ALA yielded higher pH, color and water activity but lower TBARS value in the breast nuggets during storage. In conclusion, the nuggets made by the broiler birds fed on synthetic alpha tocopherol and ALA got significantly higher scores for sensory attributes during storage. Practical Application Poultry meat is widely consumed by the humans, therefore there is dire need to produce such type of functional meat and meat products which have more shelf life and health benefits. [ABSTRACT FROM AUTHOR]