The effect of some spices extracts on the oxidative stability of Yayik butter

Abstract

The effects of ethyl acetate extracts of some spices on Yayik butter stability were investigated. All extracts were individually incorporated to butter at the levels of 0.2 and 0.5 %. For comparison, a positive control (0.01 % t-butyl-4-hydroxyanisole; BHA) and a non additive-negative control were also prepared and tested. The butter samples were stored at 5 and 25 degrees C for both 120 days. The antioxidant activities of clove, thyme, rosemary, ginger and sumac extracts were similar to the activity of BHA in butter. Free fatty acid values of butter samples fortified by ethyl acetate extracts of cumin, sumac, rosemary, clove, sage and thyme were significantly lower than the values of negative control sample; whereas these fortified samples showed similar values to that of positive control sample. The antioxidative effects of extracts were more evident when the samples were stored at 25 degrees C. Sumac extract showed significant positive effects on storage stability of butter regarding both lower peroxide and thiobarbituric acid values. Cinnamon and sumac extracts brought the most preferred aroma in butter samples stored at 5 and 25 degrees C.