Stabilization of Emulsion and Butter Like Products Containing Essential Fatty Acids Using Kalonji Seeds Extract and Curcuminoids


By PubMed
Posted by Admin on Wednesday, August, 15 2012 and filed under Nigella Sativa (Black Seed)
Key topics: Nigella Sativa Black Seed

Rege SA, Momin SA, Bhowmick DN, Pratap AA. Stabilization of emulsion and butter like products containing essential fatty acids using kalonji seeds extract and curcuminoids. 1. J Oleo Sci. 2012;61(1):11-6.

Owing to the tendency of essential fatty acids (EFAs) to undergo autoxidation, their storage becomes a key problem. Generally, they are stabilized by synthetic antioxidants like TBHQ that are toxic in nature. Recently many studies were reported where these EFAs are stabilized by natural antioxidants. In the present study, curcuminoids and kalonji seeds ethanol extract (KEE) were used to stabilize these EFAs in refined sunflower oil (RSFO), water-in-oil (w/o) emulsion and butter like products (BLPs). In RSFO, though curcuminoids alone exerted pro-oxidant effect, KEE and curcuminoids showed synergistic antioxidant activity that was comparable to TBHQ. KEE exhibited good antioxidant activity in emulsions and BLPs, providing fine physical properties like slipping point, dropping point and spreadability. EFAs increased the nutritional value of BLPs and antioxidants added for their stabilization provided their medicinal benefits.

Return to Home

Health, fitness and longevity
 Based upon the principles of health
 in the Qur'an and Prophetic Traditions.
HealthyMuslim.Com

There are two bounties in which
most people lose out: good health
and free time. Al-Bukhari.
The information on this site is provided for educational purposes only. It is not intended as a substitute for professional advice of any kind.