Antioxidant efficacy of rice bran extract on stabilisation of ghee under accelerated oxidation condition

this can be attributed to the antioxidant potency of bran extract. Moreover, the solvent extract showed dose-dependent efficacy and increasing the concentration of the extract led to increased effectiveness in inhibiting lipid oxidation. In FTIR, the peak intensities in the control ghee were markedly changed in comparison with the treated ghee during storage. The effects of extract addition on ghee on fatty acid composition were unremarkable during storage. The colour and flavour scores of the samples decreased up to the end of storage and the bran extract fortified ghee samples were more acceptable to the panellists than the control ghee. It can be concluded that the bran extract was found to be quite effective towards suppressing the formation of oxidation products in the tested ghee