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Effect of Vidarikand (Extracts) on Oxidative Stability of Ghee: A Comparative Study

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Figure

Fig.  1:  Antioxidant  Activity  of  Herb  Extracts  and  Synthetic  Antioxidants.  Vidarikand  (EE):  Vidarikand ethanolic, Vidarikand (WE): Vidarikand aqueous
Table 3: Radical-scavenging Activity of Herb Extracts and Synthetic Antioxidants.
Fig. 2: Peroxide Value of Ghee Samples Stored at 80 ± 1 °C as Milli Moles of Oxygen per kg of Fat
Figure  3  shows  that  vidarikand  extracts  (aqueous  and  ethanolic)  were  significantly  (P < 0.05)  capable  of  lowering  conjugated  dienes  formation  throughout  21 days  of  storage  at  80 ± 1 °C  as  compared  to  the  control,  but  signif

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