Effect of Ethanolic Taro PeelsExtract on Oxidative Stability of Ghee

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Fat oxidation remains one of the most important problems facing both the manufacturer and consumer because many of its negatively effects on the properties and flavor of the product.The objective of this study was todetermine the total phenolics, flavonoids and antioxidant activity of taro peels extract. Also, the ability of ethanolic extract of taro peels to retard the oxidation process of ghee was investigated. Taro peels extract was added to ghee at levels of 200, 400 and 600ppm. 200 ppm from tert-bytyl hydroquinone (TBHQ) was added to ghee for comparison.Samples of all treatments were incubated at 63 ºC for 21 days for accelerated oxidation. The results showed that taro peels contain high amounts of total phenolics (214.58±20.76 mg GAE/100g DW) and flavonoids (75.94±9.90mg QE/100g DW). The antioxidant activity of ethanolic taro peels extract was 91.04±1.55% compared to 94.96±0.67% for TBHQ.Ghee treated with ethanolic taro peels extract at level of 600 ppm showed the lowest peroxide, acid and TBA values compared with control ghee.Ghee treated with TBHQ had significantly higher (P≤0.05) oxidative stability index followed by ghee containing ethanolic extract compared with control ghee. In conclusion, taro peels extract can be used as safe natural antioxidant to retard of oxidation and extend the shelf life of fatty foods

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