Butter stability as affected by extracts of sage, rosemary and oregano

Effect of methanolic extracts of sage (Salvia fruticosa L.), rosemary (Rosm arinus officinalis L.) and oregano (Origanum vulgare L.) on butter stabilit y were investigated. All extracts were individually added to butter at 0.02 or 0.05%. For comparison, 0.02% butylated hydroxyanisole (BHA) and control group were also prepared and tested. The samples were stored at 25 or 5C. The peroxide value, free fatty acids and thiobarbituric acid value were det ermined at regular intervals for all samples. Spice extracts and their comb inations exhibited a better effect than that of BHA in stabilizing butter a gainst oxidation. The most effective extract was that of sage. The extracts significantly stabilized butter (P<0.05). Butter samples stored at SC were more stable (P<0.05) than those kept at 25C.