Effect of antioxidant principles isolated from mango (Mangifera indica L.)seed kernels on oxidative stability of ghee (butter fat)

The antioxidant principles. phenolics and phospholipid classes from mango ( Mangifera Indica L.) seed kernels were extracted using organic solvents. Th e presence of six phenolic compounds (PH) and eight phospholipids (PL) in t he isolates were confirmed by the chromatographic techniques. The phenolic and phospholipid extracts were prepared separately by dissoving the isolate d compounds from mango seed kernels into ghee. The phenolic extract so obta ined contained 9.6 mg/100 g,water extractable phenolics, 69.5 mg/100g total phenolics and 6.39 mg/100g phospholopids. The phospholipids extract contai ned 155.8 mg/100g phenolics, 0.11 mg/100g water extractable phenolics and 0 .19 mg/100g total phenolics. The additions of these extracts to ghee at 5, 10 and 20% levels individually and in combination significantly increased t he levels of phenolics and phospholipid contents, respectively. The antioxi dant indices calculated from induction period of ghee samples stored at 80 degrees C in comparison to control were in the following order: 10.11 (20% PLPH)>8.88 [10% PLPH]>8.66 (20%PH)>6.44 (5% PLPH)>5.44 (10%PH)>4.88 (20%PL) > 3.0 (10%PH)>2.77 (10%PL)>1.11 (0.02% BHA). This suggests that the phenoli cs and phospholipids isolated from mango seed kernel helped in extending th e shelf life of ghee.