Evaluation of curry leaves (Murraya koenigii) for enhancing shelf-life of ghee against oxidative deterioration

Abstract

Curry leaves plant is native to India and commonly consumed in various types of Indian dishes so curry leaves was used as an additive in ghee and its antioxidant potential was evaluated to enhance the shelf-life of ghee. Curry leaves was analysed for its total phenolic content and radical scavenging activity. Curry leaves contained 1913.33±57.35 mg GAE/100g total phenolic content and gave 84.07±0.93% DPPH radical scavenging activity. Addition of curry leaves at final stage of heat clarification were found more effective than at initial stage of heat clarification. Optimum rate for use of curry leaves in treatment of ghee was found 0.3 per cent. Curry leaves was found to be capable of retarding oxidative degradation in ghee but were less effective than BHA.