Antioxidant Activity of Sesame ( Sesamum indicum L.) Cake Extract for the Stabilization of Olein Based Butter.

This study investigated the effect of ethanolic sesame cake extract on oxidative stabilization of olein based butter. Fractionation of cream was performed by the dry fractionation technique at 10 °C, ethanolic sesame cake extract (SCE) was incorporated into olein butter at three different concentrations; 50, 100, 150 ppm (T, T, T) and compared with a control. The total phenolic content of SCE was 1.72 (mg gallic acid equivalent g dry weight). The HPLC characterization of ethanolic sesame cake revealed the presence of antioxidant substances viz. sesamol, sesamin and sesamolin in higher extents. The DPPH free radical scavenging activity of SCE was 83 % as compared to 64 and 75 % in BHA and BHT. Fractionation of milk fat at 10 °C significantly ( p < 0.05) influenced the fatty acid profile of olein and stearin fractions from the parent milk fat. Concentration of oleic acid and linoleic acid in olein fraction was 29.62 and 33.46 % greater than the parent milk fat. The loss of C18:1 in 90 days stored control and T was 24.37 and 3.58 %, respectively, 58 % C18:2 was broken down into oxidation products over 8.55 % loss in T. The peroxide value of control, T, T, BHT and T in the Schaal oven test was 8.59, 8.12, 5.34, 4.52 and 2.49 (mequiv O/kg). The peroxide value and anisidine value of 3 months stored control and T were 1.21, 0.42 (mequiv O/kg) and 27.25, 13.25, respectively. The concentration of conjugated dienes in T was substantially less than the control. The induction period of T was considerably higher than BHT with no difference in sensory characteristics ( p > 0.05). Ethanolic SCE can be used for the long-term preservation of olein butter, with acceptable sensory characteristics. [ABSTRACT FROM AUTHOR]