EFFECT OF MANGO (MANGIFERA-INDICA L) SEED KERNELS PRE-EXTRACT ON THE OXIDATIVE STABILITY OF GHEE

A pre-extract (PE) prepared by heating mango (Mangifera indica L.) seed kernel powder (MSKP) and ghee (1:1 w/w) to 120°C contained 430 mg% phospholipids and 224 mg% water-extractable phenolic compounds. The presence of at least eleven phospholipids in a chloroform-methanol extract of MSKP and eight water-soluble phenolic compounds in PE was confirmed. Addition of the PE to ghee at 4, 6, 8 and 10% (v/v) levels increased the phospholipid content of ghee samples over the control to 11·2, 20·9, 26·4 and 34·4 mg% of ghee and those of water-extractable phenolic compounds to 7·4, 11·1, 15·5 and 20·7 mg% of ghee, respectively. The samples of ghee with added BHA contained levels of these compounds similar to those of control samples. The antioxidant potentialities calculated from the induction periods of ghee samples stored at 80°C in comparison to control were in the order: 1·3 (0·02% BHA) < 2·6 (4% PE) < 2·9 (6% PE) < 3·1 (8% PE) < 3·2 (10% PE) suggesting that the phospholipids and the phenolic compounds of MSKP, transferred to ghee, help enhance the shelf-life by protecting against autoxidation. © 1989.