Aim of the Study: 

The study was aimed to assess the antioxidant properties of four plants native EO in comparison with synthetic antioxidants during storage of ghee as a food model.

The essential oils (EOs) were prepared and analyzed to total phenol content, DPPH, reducing power assay and also their effect on the oxidative stability of ghee during the accelerated storage at 65 °C.

The results showed, SO (70.06 ± 0.72 mg GAE⁄ g of EO) had the most phenolic compounds in comparison to other EOs, and also had more antioxidant activity but not as much as BHT (P<0.05). Sensory properties and overall acceptance of ghee containing 20 ppm of SO were more acceptable compared to other treatments. The oxidation stability of ghee was kept by all the EOs compared to the control during accelerated storage (P<0.05).

The data suggest the EOs as a suitable herbal source of anti-oxidants that can be used in ghee shelf life.