Stabilisation of butter with rosemary antioxidants

Hadolin, M. and Knez, Ž. and Bauman, D. (2005) Stabilisation of butter with rosemary antioxidants. Acta Alimentaria, 34 (1). pp. 13-21. ISSN 0139-3006

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Abstract

The aim of the present study was to test the antioxidant activity of rosemary extract and its mixture with propylene glycol on the stability of fat in butter. Rosemary extract was added at a concentration of 0.02% (w/w) and mixture of rosemary extract with propylene glycol at a concentration of 0.25% (w/w) to the cream before churning. For comparison, control samples without added antioxidant were also prepared and tested. Samples were stored at 4 °C and at 20 °C for 27 days and their peroxide values were determined periodically. The measurement of peroxide values for butter at 60 and 98 °C was also performed. Activity of rosemary extracts was compared with synthetic antioxidant BHT. The rosemary extract and its mixture with propylene glycol exhibited strong antioxidant activity in butter when added to a cream before churning and in an aqueous emulsion system of β-carotene and linolenic acid.

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