ENHANCEMENT OF THE OXIDATIVE STABILITY OF BUTTER OIL BY BLENDING WITH MANGO (MANGIFERA INDICA L.) KERNEL OIL IN AMBIENT AND ACCELERATED OXIDATION

Oxidative stability of butter oil was enhanced by blending with mango kernel oil at 25 and 55C. Butter oil was blended with crude mango kernel oil at 2.5, 5, 7.5 and 10% concentrations (T-1, T-2, T-3 and T-4, respectively). High-performance liquid chromatography characterization of mango kernel oil revealed the concentration of mangiferin 1,257 mg/100 g, quercetin 52 mg/100 g, catechin 436mg/100 g and chlorogenic acid 837mg/100 g. Mango kernel oil altered the oxidation of butter oil, inhibited the oxidation of C18:1 and C18:2, oxidation products, during the storage period. After 24 h of heating at 150C, polymer content of control, T-1, T-2, T-3 and T-4 were 29.76, 26.78, 18.62, 13.92 and 9.72%, respectively. Induction period of mango kernel oil, control, T-1, T-2, T-3 and T-4 was 62.5, 9.2, 13.5, 16.3 and 21.9 h. Oxidative stability of butter oil can be enhanced by blending with mango kernel oil in ambient and high-temperature storage. PRACTICAL APPLICATIONS Auto-oxidation of oils and fats leads to the generation of potentially toxic oxidation products. Scientific studies have established that commonly used synthetic antioxidants are carcinogenic. Mango kernel oil possesses wide range of phenolic compounds, and it possesses the highest induction period of all the edible oils and fats. Mango kernel oil can be used as an alternate of synthetic antioxidants for oxidative stabilization of butter oil.