Butter oil with added vegetable extracts from oregano (Origanum vulgare L.) and basil (Ocimum basilium L.): development and physical, chemical and sensory characterization

Daiane Sousa Peres, Adrielle Borges de Almeida, Thayanara Mayara de Lima, Yasmim de Lima Pereira, Lismaíra Gonçalves Caixeta Garcia, Flávio Alves da Silva, Priscila Alonso dos Santos

Abstract


The objective of this study was to develop butter oil with added oregano and basil plant extracts at different concentrations (0.2%, 0.4% and 0.6%) and to evaluate the chemical, physical and sensory characteristics. butter oil samples with plant extracts obtained good purchase intention for all treatments, with the addition of 0.2% basil vegetable extract being preferred. For the minimum quality parameters, all samples were within the allowable legislation. The humidity values ranged from 0.010 to 0.044 g 100 g-1 and acidity from 0.035 to 0.082 g 100 g-1; the peroxide index was 0 g 100 g-1 and the ether extract was 99.86 g 100 g-1. Thirty fatty acids were identified in the butter oil by gas chromatography. It was concluded that the development of butter oil with the addition of oregano and basil plant extracts had good sensory acceptance, meeting the minimum quality parameters throughout the analysed useful life.


Keywords


Oregano; Basil; Fatty acid; Quality parameter.

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DOI: http://dx.doi.org/10.33448/rsd-v9i5.3205

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