BOGHRA, V. R.P., DINESH2018-05-152018-05-151994http://krishikosh.egranth.ac.in/handle/1/5810046179A study was carried out to isolate the antioxidant principles namely phenolics and phospholipid classes from mango seed kernel and to study the effect of addition of these isolated compounds individually and in combination at various levels on oxidative stability of ghee. A composite sample of mango seed kernel powder (MSKP) prepared form kernels of ripened mangoes of various varieties available in the area contained 8.60 per cent moisture, 5.38 per cent protein, 11.64 per cent lipids, 1.37 per cent ash and 73.01 per cent carbohydrate as the major constituents and 5.68 per cent total phenolics , 286 mg per cent phospholipids and 0.875 per cent flavanols. A method was developed to extract the antioxidant principles from MSKP by chloroform : methanol (2:1 v/v) mixture and isolate separately these compounds subsequently by ethylacetate and methanol washings. The solvent from isolate was vacuum evaporated completely and the residual isolate was dissolved in ghee to prepare phenolic and phospholipid pre-extracts separately. For preparation of qhee, fresh raw butter obtained from buffalo milk via cream / clarfied at 110 C without any holding time. To such Qhee samples, the isolated antioxygenic principles were added in the form of pre-extracts individually and in combination at 0, 5, 10 and 20 per cent (v/v) levels. For comparison, the permitted synthetic antioxidant namely , butylated hydroxy anisole (BHA) was added at 0.01, 0.02 and 0.04 per cent (w/v) levels. To monitor the effectiveness of additives , peroxide value of ghee samples was determined immediately after preparation and subsequently after every 45 hours interval of storage at 80° ± 2°C in an oven. Due to incorporation of these additives, there was no significant effect on moisture and free fatty acids content of ghee samples. The average water extractable phenolic content of ghee samples due to incorporation of phenolic pre-extract or phospholipid pre-extract individually or in combination varied from 0.108 to 1.217 mg/100 g of ghee, the order being : 1.217 mg/100 g (PLPH3) > 1.00 mg/100g (PH3) > 0.652 mg/100g (PH2) > 0.622 mg/100g (PLPH2) > 0.373 mg/100 g (PLPH1) > 0.355 mg/100g (PH1) > 0.122 mg/100g (PL1 and PL3) > 0.120 mg/100g (BHA3) > 0.115 mg/100g (PL2) > 0.113 mg/100g (control C) > 0.108 mg/100g (BHA1) > 0.107 mg/100g (BHA3). The average total phenolic content varied from 0.187 to 11.95 mg/100g of ghee and were found to be in the seauence : 11.95 mg/100g (PH3) > 11.46 mg/100g (PLPH3) > 9.43 mg/100g (PLPH2) > 9.30 mg/100g (PH2) > 5.14 mg/100g (PLPH1) > 5.07 mg/100g (PH1 ) > 4.59 mg/100g (BHA3) > 4.28 mg/100g (BHA2) > 3.39 mg/100g (BHA1) > 0.187 mg/:00g (control C, PL1, PL2 and PL3). The average phospholipid content varied from 6.57 to 22.98 mg/100g , the order being : 22.98 mg/100 g (PLPH3) > 22.77 mg/100 g (PL3) > 17.69 mg/100 g (PLPH2) > 16.83 mg/100 g (PL2) > 12.73 mg/100 gm (PL1) > 12.21 mg/100 g (PLPH1) > 7.01 mg/100 g (PH2) > 6.9 mg/100 g (control C > 6.81 mg/100 g (BHA3) > 6.58 mg/100 g (BHA2) > 6.57 mg/100 g (BHA1). The induction period were found to be in the sequence of 1456 hours (PLPH3) > 1280 (PLPH2) > 1248 hours (PH3) > 928 hours (PLPH1) > 784 hours (PH2) > 704 hours (PL3) > 432 hours (PH1) > 400 hours (PL2) > 320 hours (PL1) > 210.6 hours (BHA2) > 161.3 hours (BHA1) > 144 hours (control, C, BHA3). Finally the antioxidant potentialities in these compounds were found to be in order of ; 10.11 (PLPH3) > 8.88 (PLPH2) > 8.66 (PH3) > 0. 44 (PLPH1) > 5.44 (PH2) > 4.88 (PL3) > 3.0 (PH1) > 2.77 (PL2) > 2.22 (PL1) > 1.44 (BHA3) > 1.11 (BHA1) > 1.00 (BHA3). During the study , a suitable method was deveiooec to extract and isolate the antioxgenic principles namely phenciics and phospholipids classes from mango seed kernel. A pre-extract namely phenolic pre-extract and phospholipid pre-extract -was prepared by mixing the isolated principles from MSKP with gnee. From the results of this study, it is concluded that The addition of these pre-extracts individually or in combination at a level of 5 per cent (v/v) or above have found to the rr.zrs effective than BHA at different levels of 0.01, 0.02 and 0.04 per cent (w/v) levels. However, addition of phenolic pre-extract were found to be more effective than addition of phospholipid pre-extract. Whereas addition of phenolic pre-extract in combination with phospholipid pre-extract were observed to be the most effective . The phenolic compounds in MSKP were observed to be the main antioxidative compound along with phospholipids to give the maximum stabilising effect against autoxidaticn in ghee.enDAIRY CHEMISTRYA STUDYThesis