Comparative Study between Orange Peel and Black Cumin Extracts as Natural Antioxidant of Buffalo Ghee

摘要

Summer Valencia Orange (Citrus sinensi L.) peels and black cumin seeds (Nigella sativa) were separately extracted by methanol or hexane and separately added at a ratio of, 0.04, 0.08 and 0.12 % (w/w) to buffalo Ghee for testing their antioxidant effectiveness for extending the shelf-life. The samples of Ghee with the natural extracts were stored at 55 ± 1 ℃ for 30 days. Samples containing natural extract were compared with the synthetic antioxidant Butylated Hydroxy Toluen (BHT) at a ratio of 0.01% (w/w) as a control. Results showed that methanolic extracts are better antioxidants than hexan extracts. At the end of storage period, methanolic orange peel extract (0.12 % w/w) was superior than methanolic black cumin extract. Orange peel methanolic extract gave satisfactory results compared with 0.01 % BHT. The crude methanolic extracts of both materials were identified for active components by Gas Chromatography Mass Spectrum (GC-MS). Orange peel extract contained six compounds namely, (1) Limonene; (2) Cis- isoeugenol (3) Valencene (4) Hexadecanoic acid (palmitic acid); (5) Tetracosane; (6) 1,2 Benzenedicarboxylic acid diisooctyl ester, while black cumin extract showed five compounds namely, (1) phelanderene; (2) para cymene; (3) Junipene; (4) Hexadecanoic acid and (5) 9.12 octadecadienoic acid (Linoleic acid).