Evaluation of antioxidant and antimicrobial potential of rutin in combination with butylated hydroxytoluene in cheddar cheese

摘要

The objective was to evaluate the preservative potential of rutin in combination withbutylated hydroxytoluene (BHT) in cheese. Cheddar cheese was prepared with variouscombinations of rutin (10–60 ppm) and BHT (60–240 ppm) along with positive(200 ppm BHT) and a negative control. Tests for antioxidant, storage stability, microbiologicaland sensory evaluation were performed at 0, 30, 60, and 90 days. Two-wayanalysis of variance was applied at p < .05 followed by a post hoc test. Rutin in combinationwith BHT has significant effect on total phenolic contents and antioxidantactivity in linoleic acid at all concentrations. Dose-dependent significant impact onlipolysis, microbiological stability and sensory attributes, flavor, taste, and overall acceptabilitywas observed when compared with control, however, it has no effect oncolor. It can be concluded that low doses of rutin (40 ppm) with BHT (180 ppm) canincrease cheddar cheese stability without adverse effect on sensory attributes.Practical applicationsIt is always needed to explore natural food preservatives to minimize the use ofchemicals due to their adverse health effects. This study shows that rutin can beutilized as natural preservative in cheese as well as can be evaluated in other dairyand bakery products.