Evaluation of commonly used herbs to enhance shelf life of ghee against oxidative deterioration

The study was conducted to evaluate potential of commonly used herbs as an antioxidant in ghee to extend the shelf-life by retarding oxidative reactions during its storage. Ghee samples were analysed for early-stage oxidative deterioration by peroxide value and flavor score in an accelerated storage study at intervals of 2 days till all the ghee samples became unacceptable in sensory evaluation. Among all the 14 types of herbs, betel leaves and curry leaves were found promising in retarding the oxidation as well as flavor deterioration of ghee during storage. Betel leaves had significant (p < .05) ability to enhance the antioxidant potential of ghee in terms of peroxide value, flavor score, and also retain their yellow color, whereas curry leaves had significant (p < .05) ability to enhance the antioxidant potential of ghee in terms of flavor score and retain their yellow color. Practical applications The development of rancidity in the ghee leads to formation of off-flavor and such an oxidized product is not accepted by the consumer; this leads to economic loss to the manufacturer. Betel leaves added ghee possesses good potential to act as an antioxidant/free radical scavenger and thus could help in prevention of many free radical related disorders. Standardized/Optimized curry leaves for appropriate stage and rate could also act as an antioxidant/free radical scavenger and help in prevention of many free radical related disorders. Addition of herbs in preparation of ghee offers health benefits to the consumers in addition to increase in stability of ghee against oxidative deterioration. These dual benefits of the herbal ghee help in improving the marketing prospects of the products.