EVALUATION OF SELECTED PARTS OF MORINGA OLEIFERA FOR ANTIOXIDANT ACTIVITY IN GHEE
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Date
2019
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DAIRY CHEMISTRY DEPARTMENT SHETH M. C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND
Abstract
Ghee, a fat rich dairy product, undergoes oxidative deterioration under ambient
conditions of storage. Use of natural antioxidants to retard such deterioration gained
popularity. Moringa oleifera is considered as good source of natural antioxidants.
However, limited work has been reported for utilization of M. oleifera as a possible
antioxidant in ghee. Therefore, the present study was undertaken to examine potential
of M. oleifera as an antioxidant to control the oxidative deterioration of ghee.