Antioxidant Capacity, Oxidative Stability and Sensory Properties of Flavored Butter Using Dried Apricot Pulp

Document Type : Original Research

Authors
M. Bulut
E. Gundogdu
Department of Food Engineering, Faculty of Engineering and Natural Sciences, Gümüşhane University, Gümüşhane 29100, Turkey.
10.22034/JAST.26.6.1287
Abstract
In this study, various concentrations of Dried Apricot Pulp (DAP) were added to butter at levels of 0, 15, 20, and 25%, and its effects on antioxidant capacity, oxidative stability, color, and sensory attributes were assessed during 45 days of storage. Butter samples were labeled as A0 (Control), A15, A20, and A25 corresponding to the respective levels of DAP incorporation. The addition of DAP resulted in significant reductions in pH, while titratable acidity (expressed as lactic acid %) and free fatty acids (FFA) content (mg KOH g-1 butter) increased in a dose-dependent manner (P< 0.05). Fortification with DAP delayed peroxide formation in the butter samples. Additionally, DAP supplementation significantly (P< 0.05) increased Total Phenolic Content (TPC), improved DPPH (2,2-Diphenyl-1-Picrylhydrazyl) scavenging activity, and increased Total Antioxidant Capacity (TAC) during storage. Panelists assigned higher sensory scores to the DAP-enhanced butters. These fortified butters exhibited lower fat content (ranging from 65.25 to 65.50%) compared to the control butter (73.75%). Notably, the total sugar content of samples A15, A20, and A25 was 3.69±0.06, 4.70±0.06, and 5.64±0.08, respectively. Overall, this study demonstrates the potential of all DAP ratios, particularly 25%, as rich sources of antioxidants. However, further formulation adjustments and comprehensive analyses are warranted for industrial and marketing applications.

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Journal of Agricultural Science and Technology
Volume 26, Issue 6
November and December 2024
Pages 1287-1301