LAMIACEAE HERBAL ADDITIVES IN FUNCTIONAL BUTTER PRODUCTS
Abstract and keywords
Abstract (English):
High-fat foods such as butter are prone to oxidative damage and need new effective methods to prolong their shelf-life and maintain the initial quality. Such natural antioxidants as plant-derived polyphenols are safe and possess numerous bioactive properties, which makes them an excellent alternative to traditional synthetic variants. This research featured samples of butter fortified with extracts from Lamiaceae plants, their sensory profile, and antioxidant efficacy. The sage extract (Salvia officinalis L.) proved to be the most suitable plant raw material for butter production. An optimized Soxlet extraction method made it possible to increase the polyphenol yield. A quadratic mathematical model based on the Box-Behnken design made it possible to describe and optimize the extraction process. The optimal extraction conditions included 73.7% ethanol, 3.7 h extraction time, and 0.4 mm particle size.

Keywords:
polyphenols, antioxidants, butter, extraction optimization, Lamiaceae, Salvia officinalis L., Origanum vulgare L., Thymus serpyllum L., Thymus vulgaris L., Mentha piperita L.
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