CC BY
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Dorota Najgebauer-Lejko, Tadeusz Grega, Marek Sady, Jacek Domagala, Maria Walczycka, Dorota Kalicka ©
Department of Animal Product Technology, Food Technology Faculty, University of Agriculture in Krakow, Poland
EFFECT OF SAGE AND ROSEMARY ADDITIVES ON THE QUALITY AND STORAGE STABILITY OF BUTTER
Abstract
The aim of the present study was to assess the storage stability of butter made from sweet, pasteurized cream with 2% addition of dried herbs: sage or rosemary. The results of conducted analyses revealed that rosemary and sage additives significantly affected the level of non-fat solids, fat content, acidity and pH of plasma as well as fat acidity. Time of storage was the factor with the significant impact on fat acidity as well as peroxide number and the results of TBA test. The results of the latter analysis indicate that the natural butter more easily became rancid than butter with sage when stored for two months or longer. On the other hand, the level of peroxide number suggest that investigated herbs can retard generation of peroxides (longer induction stage) during the first period of the experiment.
Key words: sage (Salvia officinalis), rosemary (Rosmarinus officinalis), butter, storage stability, lipid oxidation
Introduction
One of the basic processes causing rancidity of fat, and in a consequence food deterioration during storage is oxidation of lipids. It lowers both the nutritional and physiological value of lipids. As oxidation progresses the butter, or other food products with high fat content, generate off-flavors and forms hydroperoxides which are harmful to human health. Application of antioxidants are generally used as the simplest way to prevent oxidation. They can be synthetic or derived from natural sources. However, it was stated that some artificial antioxidants like BHT (butylated hydroxytoluene) or BHA (butylated hydroxyanisole) can be dangerous for living organisms. In that light the use of natural preparations are highly recommended [Shiota et al. 1999; Riznar et al., 2006].
Sage (Salvia officinalis) and rosemary (Rosmarinus officinalis) and other popular herbs and spices are reported to posses strong antioxidant properties, which are attributed to high content of phenolic components. Antioxidative phenolic substances found in rosemary extracts are: monoterpenes (eteric oils), diterpene phenols (carnosic acid, carnosol, rosmanol, epirosmanol, isorosmanol, methyl carnosate), phenolic acids (rosmarinic acid), flavonols and triterpene acids (ursolic acid, oleanolic acids, butilinic acids) [Riznar et al., 2006]. The components of sage which are responsible for its antimutagenic effect are mainly volatile terpenoids containing ethereal oils with their the most active compound: camphor [Vukovic-
© Dorota Najgebauer-Lejko, Tadeusz Grega, Marek Sady, Jacek Domagala, Maria Walczycka, Dorota Kalicka, 2008
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Gacic et al. 1996]. High antioxidative properties were also found in sage re-extracts containing high proportion of rosmanol-9 ethyl ether [Trinic et al. 1996].
Studies of many authors revealed that rosemary as well as sage extracts are effective antioxidative and antimicrobial agents when added to the meet products or vegetable oils. Their action, which comprise retardation of lipid oxidation, prolongation of the induction time and lowering the number of aerobic microorganisms, can be even many times as effective as synthetic BHT [Guntensperger et al., 1998; Lee et al., 2003; Estevez et al., 2007; Riznar et al., 2006].
Task, the aim of article
Many authors reported the strong preventive effect of rosemary and sage extracts against lipid oxidation. However such preparations, in opposite to the dried or fresh herbs, are not easily available. The aim of our study was to estimate an effect of dried sage or rosemary herb additives on the chemical characteristic and stability of butter made from sweet cream during the cold storage at 4°C.
Material and methods
Materials
The butter was produced from sweet pasteurized cream (30% of fat) purchased from local Milk Corporation. The dried herbs: rosemary and sage were purchased from local shop with healthy food. Methods
Before churning, the cream undergone temperature treatment: temp. 16°C/ 3-4 h, temp. 8°C/9-10 h and temp. 11-14 °C until churning. The churning was conducted in periodical, conical churns filled to 40% with cream. After the butter grains reached the diameter of 2-4 mm (30-40 min) the butter milk was drained off and the grains washed three times with water and hand worked to reach the proper dispersion of water droplets which was checked using "Dysperwod" test papers. The butter mass was then divided into three parts: one was mixed with 2% of dried rosemary herb, the second one - with the respective additive of sage and the third was left without any additives (called "natural butter"). The butter samples were packed and stored at 4°C in the fridge.
Directly after production the butter samples were subjected to assessment of basic chemical composition and sensoric evaluation. Other analyses were done every month for 5 months in two replicants and in two series.
The water, non-fat solids and fat contents were assessed by the routine Kohman method [Zmarlicki, 1978]. Sensoric evaluation was conducted on the basis of 5-point (1-5 pts) hedonic scale with the following parameters being assessed: flavor, color, taste and consistency by 5 trained panelists (students and academic staff).
pH and acidity of plasma as well as acidity (expressed as acid degrees i.e. ml 1 N Na0H/100 g of fat) and peroxide number (mmoles 02/kg of fat) of butter fat were conducted by the procedure described in PN-A-86207:1980. Thiobarbituric test (TBA) was carried out as follows:
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2 ± 0,01g of butter fat was placed in the test tubes, then 8 cm3 of distilled water, 6 cm3 of thiobarbituric reagent and 3 cm3 20% trichloroacetic acid were added. After mixing, the tubes were placed in boiling water bath and left for 20 minutes. After cooling in cold water the liquid in tubes was adjusted to the volume of 20 cm3 with distilled water. The aqueous, pink layer was then collected and the absorbance was measured at the 533 nm against the blank sample (reagents without butter fat) prepared simultaneously.
Obtained results were subjected to statistical analysis with Statistica 6.0 (StatSoft) software. En effect of rosemary and sage additives and time of storage was estimated on the basis of two-way analysis of variance and the differences between arithmetic means of results were determined based on Duncan test at the significance levels of p < 0,05 and p < 0,01.
Results of researches
The chemical composition and sensoric evaluation of three kinds of butter are reported in the table 1. All examined butters were characterized with the fat and water contents which met the Polish requirements for the unsalted butter of extra class (fat content >82%; water content < 16%). Rosemary and sage butters contained significantly higher non-fat solids content, which was followed with lower fat content, than it could be expected from the 2% addition of dried herbs. The notes from the sensoric assessment for all products exceeded 4,50 pts and the differences between the results were insignificant. However, slightly lower notes received for butters with sage and rosemary suggest that maybe these products would be better accepted for culinary purposes than for direct consumption.
Table 1.
Chemical composition and sensoric evaluation of butters ( x ± SD, n = 4)
Composition [%] Butter kind
natural with rosemary with sage
Fat 86,42 ± 0,17 a 82,07 ± 1,14 a 83,63 ± 0,18
Water 12,78 ± 0,22 14,78 ± 1,08 13,04 ± 0,61
Non-fat solids 0,80 ± 0,05 AB 3,15 ± 0,05 A 3,33 ± 0,43 B
Sensoric eval. [pts] 4,67 ± 0,05 4,52 ± 0,13 4,55 ± 0,05
A B mean values in rows followed by the same letters are significantly different at p <
0,01;
a mean values in rows followed by the same letters are significantly different at p <
0,05;
Table 2 presents the results of two-way analysis of variance of the chemical analyses of butter plasma and fat as affected by the herb additive and storage time. Acidity and pH of butter plasma were highly influenced by the butter kind. The product supplemented with dried sage was characterized with the highest level of acidity and simultaneously with the lowest pH level. The same relation was found for fat acidity. The average results revealed that the sage additive lowered the level of the
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substances reacting in TBA test, whereas the rosemary affected decreased level of the peroxide number.
Table 2.
Least square means of the chemical analyses of butter plasma and fat in _dependence on the herb additive and storage time._
Parameter Butter kind Time of storage [months]
N R S 0 1 2 3 4 5
Acidity of plasma [acid degrees] 1,41 A 2,09 a 3,08 Aa 1,71 1,81 1,83 2,23 2,52 3,07
pH of plasma 6,72 AB 6,07 B 5,85 A 6,49 6,57 6,10 6,16 6,04 5,93
Fat acidity [acid degrees] 1,46 Aa 3,60 a 5,03 A 1,37 Aa 1,50 Bb 2,11 C 3,87 4,67 ab 6,67 ABC
Peroxide number [mM O2/kg of fat] 0,59 0,49 0,86 1,16 a 0,05 a 0,89 0,98 0,40 0,38
TBA [A530] 0,093 0,114 0,090 0,008 Aa 0,186 Ab 0,072 b 0,089 0,134 a 0,104
A, B, C - mean values in rows followed by the same letters are significantly different at p < 0,01;
a, b, c - mean values in rows followed by the same letters are significantly different at
p < 0,05;
N- natural butter
R- butter with rosemary
S- butter with sage
The butters with herbs were characterized with higher acidity of plasma when compared to the natural butter. Moreover, the level of this parameter significantly increased during the storage, whereas almost no changes were observed for the product without any supplementation (Fig. 1).
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Fig.
natural with rosemary with sage storage time [months]
1. The effect of the butter kind and storage time on the plasma acidity.
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The same tendency can be observed for butter fat fraction. The fat acidity of natural butter was almost unchanged during 5 months of the experiment and never exceeded the value of 2 acid degrees. In the case of herb butters the lipolysis accelerated from the second (sage butter) or from the third (rosemary butter) month (Fig. 2) and the acidity of both products exceeded 2 acid degrees which is limiting value according to the obligatory requirements [Commission Regulation (EC) No 2771/1999].
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natural with rosemary with sage time [months]
Fig. 2. The effect of the butter kind and storage time on the fat acidity.
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Zegarska and Rafalowski [1997] reported that addition of the ethanolic extract of sage to the cream directly before churning resulted in slower rate of the peroxide number growth and in prolonged induction time of the oxidation process during storage of butter or butter fat at 25 and 60 °C, respectively. Enhanced stability of butter against oxidation after adding methanolic spice extracts (sage, rosemary and oregano) was also observed by Ayar and co-authors [2001] on the basis of the results of the peroxide value and free fatty acids determinations as well as TBA test. In their studies sage extract was the most effective in butter stabilization. In our investigations the butters with herbs showed lower peroxide number only after production and after 1 month of storage as well as after 4 months for rosemary and 5 months for sage butters (Fig. 3). It may suggest that investigated herbs can retard releasing of peroxides during the first period of cold storage but after that time the rapid acceleration of the oxidation processes takes place.
The opposite tendency was observed in TBA test (Fig. 4.). During the first month of the experiment natural butter showed the lowest level of TBA reacting substances (TBARS). During the next period (2 and 3 month of storage) lower absorbancy in TBA test was noticed for the both supplemented butters. Sage affected the lowest level of TBARS from the second to the fifth month of cold storage.
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2 1,8 1,6 1,4 1,2 1
0,8 0,6 0,4 0,2 0
0 3
I-I-
_ _
5 :::: 4
3 4
1 № n %........ II1. 4 1 5
Fig. 3,
natural with rosemary with sage time [months]
The effect of the butter kind and storage time on the peroxide number value.
Fig. 4. The effect of the butter kind and storage time on the TBA test results.
Summarizing, the results of our investigation suggest that the addition of dried rosemary or sage to the milk butter is not as effective in prevention of fat rancidity that the alcoholic extracts of these herbs. The major problems may be the microbiological instability of such material, the other is a difference in chemical composition as extracts contain only selected compounds and in more concentrated form. Sage and rosemary butters can be easily prepare at home using commercially available fresh or dried plants but rather as a product with unique aroma not for a long storage.
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Conclusions
1. Rosemary and sage supplementation significantly affected the chemical composition of the butter, acidity and pH of plasma as well as fat acidity.
2. Time of storage was the factor which significantly affected fat acidity, peroxide number and the results of TBA test.
3. TBA test results suggest that the natural butter more easily became rancid than the butter with sage when stored for two months or longer. On the other hand, the level of peroxide number suggest that investigated herbs can retard releasing of free radicals (longer induction stage) during the first period of cold storage.
Reference
1. Ayar A., Ozcan M., Akgul A., Akin N. 2001. Butter stability as affected by extracts of sage, rosemary and oregano. Journal of Food Lipids, 8(10), 15-25.
2. Commission Regulation (EC) No 2771/1999.
3. Estévez M., Ramirez R., Ventanas S., Cava R. 2007. Sage and rosemary essential oils versus BHT for the inhibition of lipid oxidative reactions in liver pâté. LWT, 40, 58-65.
4. Guntensperger B., Hâmmerli-Meier D.E., Escher F.E. 1998. Rosemary extract and precooking effects on lipid oxidation in heat-sterilized meat. Journal of Food Science, 63(6), 955-957.
5. Lee J.-H., Kim M.R., Lim I.H., Lee K.T. 2003. Characterization of lipase-catalyzed structured lipids from selected vegetable oils with conjugated linoleic acid: their oxidative stability with rosemary extracts. Journal of Food Science, 68(5), 1653-1658.
6. PN-A-86207:1980.Mleko i przetwory mleczne. Maslo. Metody badan.
7. Riznar K., Celan S., Knez Z., Skerget M., Bauman D., Glaser R. 2006. Antioxidant and antimicrobial activity of rosemary extract in chicken frankfurters. Food Chemistry and Toxicology, 71(7), C425-C429.
8. Shiota M., Konishi H., Tatsumi K. 1999. Oxidative stability of fish oil blended with butter. Journal Of Dairy Science, 82, 1877-1881.
9. Trinic S., Knezevic-Vukcevic J., Vukovic-Gacic, Jankov R.M., Simic D. 1996. Antimutagenic activity of plant extracts. III. Antioxidants from sage (Salvia officinalis L.). Abstracts/Mutation Research 360, 6-21, 269.
10. Vukovic-Gacic, Knezevic-Vukcevic J., Jankov R.M., Simic D. 1996. Antimutagenic activity of plant extracts. II. Bioantimutagenic effect of various fractions of cultivated sage (Salvia officinalis L.). Abstracts/Mutation Research 360, 6-22, 270.
11. Zmarlicki S. (red.) 1978. Cwiczenia z analizy mleka i produktow mlecznych. SGGW, W-wa.
12. Zegarska Z., Rafalowski R. 1997. Przeciwutleniaj^ce dzialanie ekstraktu szalwii w stosunku do masla. Komunikaty Naukowe, Olsztyn, 227-229.
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Summary
The aim of the present study was to assess the storage stability of butter made from sweet, pasteurized cream with 2% addition of dried herbs: sage or rosemary. The analyses comprised: titratable acidity and pH of butter plasma, fat acidity, peroxide number, TBA test and were conducted on fresh butter and after 1, 2, 3, 4, 5 months of cold storage. Directly after production butter samples were subjected to sensoric evaluation as well as analysis for fundamental chemical composition. The results revealed that rosemary and sage supplementation significantly affected the level of non-fat solids, fat content, acidity and pH of plasma as well as fat acidity. Time of storage was the factor which significantly affected fat acidity as well as peroxide number and the results of TBA test. The results of the latter analysis indicate that the natural butter more easily became rancid than the butter with sage when stored for two months or longer. On the other hand, the level of peroxide number suggest that investigated herbs can retard releasing of peroxides (longer induction stage) during the first period of the experiment.
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