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Impact of milk fat concentration and storage on the antioxidant activity of Triphala Ghrita
International Journal of Agriculture and Food Science · 2025 · Vol. 7(9) · pp. 824–827
Abstract
This study investigated the influence of milk fat concentration and storage duration on the antioxidant stability of Triphala Ghrita. Formulations were prepared using milk containing 1.5%, 3.0%, and 4.5% fat, with plain ghee as a control, and antioxidant activity was monitored over a 20-week period. While all samples exhibited a significant, time-dependent decline in antioxidant activity (p
Phytochemicals and Medicinal PlantsFood Science and Nutritional StudiesAntioxidantAntioxidant capacityCow milkMilk fatChemical composition
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