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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00 For more details click here
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2017.6(12): 1455-1477
DOI: https://doi.org/10.20546/ijcmas.2017.612.163


Evaluation of Liquorice (Glycyrrhiza glabra) for Enhancing Shelf-Life of Ghee against Oxidative Deterioration
Kapadiya Dhartiben Bipinbhai* and K.D. Aparnathi
Dairy Chemistry Department, SMC College of Dairy Science, Anand Agricultural University, Anand, Gujarat, India
*Corresponding author
Abstract:

Liquorice has been widely appreciated as an important medicinal plant. Its rhizomes and roots have been used for centuries in traditional medicine. Liquorice was used as an additive in ghee and its antioxidant potential was evaluated to enhance the shelf-life of ghee. Liquorice was analysed for its total phenolic content and radical scavenging activity. Liquorice contained 1030.00±69.76 mg GAE/100g total phenolic content and gave 83.20±1.29 % DPPH radical scavenging activity. Addition of liquorice at initial stage of heat clarification was found more effective than at final stage of heat clarification. Optimum rate for use of liquorice in treatment of ghee was found 0.3 per cent. Liquorice was found to be capable of retarding oxidative degradation in ghee and even more effective than BHA.


Keywords: Liquorice (Glycyrrhiza glabra), Antioxidant, Peroxide value, Flavour score.
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How to cite this article:

Kapadiya Dhartiben Bipinbhai and Aparnathi, K.D. 2017. Evaluation of Liquorice (Glycyrrhiza glabra) for Enhancing Shelf-Life of Ghee against Oxidative Deterioration.Int.J.Curr.Microbiol.App.Sci. 6(12): 1455-1477. doi: https://doi.org/10.20546/ijcmas.2017.612.163