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Anand Agricultural University, Anand

Anand Agricultural University (AAU) was established in 2004 at Anand with the support of the Government of Gujarat, Act No.(Guj 5 of 2004) dated April 29, 2004. Caved out of the erstwhile Gujarat Agricultural University (GAU), the dream institution of Sardar Vallabhbhai Patel and Dr. K. M. Munshi, the AAU was set up to provide support to the farming community in three facets namely education, research and extension activities in Agriculture, Horticulture Engineering, product Processing and Home Science. At present there seven Colleges, seventeen Research Centers and six Extension Education Institute working in nine districts of Gujarat namely Ahmedabad, Anand, Dahod, Kheda, Panchmahal, Vadodara, Mahisagar, Botad and Chhotaudepur AAU's activities have expanded to span newer commodity sectors such as soil health card, bio-diesel, medicinal plants apart from the mandatory ones like rice, maize, tobacco, vegetable crops, fruit crops, forage crops, animal breeding, nutrition and dairy products etc. the core of AAU's operating philosophy however, continues to create the partnership between the rural people and committed academic as the basic for sustainable rural development. In pursuing its various programmes AAU's overall mission is to promote sustainable growth and economic independence in rural society. AAU aims to do this through education, research and extension education. Thus, AAU works towards the empowerment of the farmers.

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  • ThesisItemOpen Access
    EVALUATION OF NON-CONVENTIONAL PLANT SOURCES FOR ENHANCEMENT OF OXIDATIVE STABILITY OF GHEE
    (SHETH M. C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2021) PATEL SHRIYESH ISHWARLAL; Dr. Smitha Balakrishnan
    Ghee is one of the most widely used milk products and is considered as the supreme cooking and frying medium. Ghee undergoes oxidative degradation during storage which depends mainly on storage temperature, oxygen availability and presence of catalysts. The use of antioxidants is the considered as most appropriate way to stabilize oils and prevent lipid oxidation. Synthetic antioxidants used to serve the purpose can lead to various health implications. Numerous studies employing the use of conventional plant based sources have been reported for extending the shelf life of ghee. Hence, the present study was aimed at utilization of non-conventional plant sources as natural antioxidants in enhancing the oxidative stability of ghee during storage. Fifteen different plant sources (areca nut, banyan tree aerial roots, brahmi, catechu, chicory, dodi, giloy, harde, hibiscus, jamun seed, kapoor kachli, mango seed kernel, nagkesar, pomegranate peel, and tamarind seed) were selected to evaluate their antioxidant activity in ghee. The total phenolic content (TPC), expressed as mg gallic acid per g of catechu (59.41), harde (58.79), tamarind seed (59.74), areca nut (46.24), pomegranate peel (38.54), jamun seed (36.53) and nagkesar (33.32) was significantly higher compared to chicory (24.08), mango seed kernel (23.18), banyan tree aerial roots (17.61), hibiscus (16.61), brahmi (13.21), dodi (6.51), giloy (4.42) and kapoor kachli (1.17). The DPPH radical scavenging activity (expressed as % inhibition) of tamarind seed (89.62%), catechu (88.37%), harde (86.15%), jamun seed (76.41%), areca nut (75.79%), nagkesar (71.41%), pomegranate peel (70.83%), mango seed kernel (69.97%) and chicory (62.37%) was higher than banyan tree aerial roots (29.24%), hibiscus (14.94), brahmi (9.11%), dodi (7.97%), giloy (4.49%) and kapoor kachli (2.58%).