Obtaining extracts of Curcuma longa, essential oil of rosemary and evaluation of antioxidant capacity: Application in preventing oxidation of fermented butter

Abstract

This study aimed to develop fermented butter by adding Curcuma longa extract and Rosemary essential oil to evaluate the fermented butter's oxidative stability. The extracts and essential oil were evaluated for antioxidant activity by three different methods, and the total phenol content was also determined. The extracts' ability to prevent linoleic acid oxidation was assessed. The analysis of the accelerated oxidation data of the butter with the additives tested allows us to conclude that the effect of sodium chloride on the oxidative behavior of the fermented butter is different from that of traditional butter, considering the absence of an added antioxidant, with traditional butter with salt presenting the highest levels of acidity, peroxides, and thiobarbituric acid reactive substances (TBARs). The incorporation of turmeric extract did not significantly alter the acidity of the fermented butter. Still, it prevented the formation of peroxides and TBARS as much as the artificial antioxidant butylhydroxytoluene (BHT). These results allow us to conclude that turmeric extract obtained with acetone is a promising alternative as an antioxidant in butter, making it clear that the essential oil has an evident effect against lipid oxidation, and its use is restricted only for sensory alteration when desired.