Chemical and microbiological stability and sensorial properties of traditional Iranian butter incorporated with pomegranate peel extract. (4th September 2022)

• Record Type: Journal Article
• Authors: Ebrahimian, Maryam; Mehdizadeh, Tooraj; Aliakbarlu, Javad
• Is Part Of: International journal of dairy technology. Volume 76:Number 1(2023)
• Page Start: 178
• Page End: 186
• Publication Date: 2022-09-04
• Subjects: Pomegranate peel extract -- Traditional butter -- Antimicrobial -- oxidation -- Sensorial properties; Dairying -- Periodicals; Dairying -- Great Britain -- Periodicals; 637
• DOI: 10.1111/1471-0307.12906
• Languages: English
• ISSNs: 1364-727X

Abstract

Abstract : In this study, the antioxidant activity of pomegranate peel extract (PPE) and its potential effect on the chemical and microbiological stability of traditional butter was investigated. The PPE having total phenol content of 327.48 ± 1.43 mg gallic acid equivalent/g showed significantly greater (64.34 ± 0.32%) radical scavenging activity than butylated hydroxy toluene. Butter treated with PPE had significantly lower levels of peroxide value, free fatty acids, Totox, Schaal value and microbial population. The work concluded that PPE could be an excellent natural source of antimicrobial and antioxidant substances, which can be used for traditional butter preservation. Abstract : The process of preparation and chemical, microbiological and sensory evaluation of Iranian traditional butter containing pomegranate peel extract.