Effect of antioxidant principles isolated from mango (Mangifera indica L) seed kernels on oxidative stability of buffalo ghee (butter-fat)

A method was developed to extract and isolate the antioxidant principles, ie mainly phenolic and phospholipid classes, from mango (Mangifera indica L) seed kernels using organic solvents. The presence of at least six phenolic compounds and eight phospholipids in the isolates was confirmed by chromatographic techniques. A phenolic preparation and a phospholipid preparation were prepared separately by dissolving the isolated compounds from mango seed kernels in buffalo ghee. The phenolic preparation contained 9.6 mg% water-extractable phenolics, 69.5 mg% total phenolics and 6.39 mg% phospholipids. The phospholipid preparation contained 155.8 mg% phospholipids, 0.11 mg% water-extractable phenolics and 0.19 mg% total phenolics. The addition of these preparations to buffalo ghee at 5, 10 and 20% levels individually and in combination significantly increased the levels of phenolics and phospholipids respectively. Samples of buffalo ghee with added BHA contained levels of these compounds similar to that of a control sample without any other additives. The antioxidant indices calculated from the induction period of ghee samples stored at 80 ± 2 °C. in comparison with the control were, in order, 10.11 (20% phospholipid and phenolic preparation) > 8.88 (10% phospholipid and phenolic preparation) > 8.66 (20% phenolic preparation) > 6.44 (5% phospholipid and phenolic preparation) > 5.44 (10% phenolic preparation) > 4.88 (20% phospholipid preparation) > 3.00 (5% phenolic preparation) > 2.77 (10% phospholipid preparation) > 2.22 (5% phospholipid preparation) > 1.44 (0.02% BHA). This demonstrated that the phenolics and phospholipids isolated from mango seed kernel, when added jointly to buffalo ghee, helped in extending the shelf-life of ghee. © 2000 Society of Chemical Industry