Evaluation of Ashwagandha herb to enhance shelf-life of Ghee against oxidative deterioration

Ghee, a crucial component in Indian cuisine, is prone to oxidative rancidity, affecting its shelf- life, flavor and nutritional quality. This research explores the potential of Ashwagandha, a medicinal herb, as a natural antioxidant to enhance Ghee’s oxidative stability. The study involves the collection and preparation of Ashwagandha root, followed by the addition of its aqueous extract to cow cream during the ghee-making process. The herbal Ghee is then evaluated for acceptability based on various sensory parameters. Chemical analyses, including peroxide value, free fatty acid content, radical-scavenging activity using DPPH assay and total phenolic content, are conducted to assess the impact of Ashwagandha on Ghee quality and stability. The results show significant differences in peroxide value and free fatty acid content between control Ghee and Ashwagandhainfused ghee, highlighting the potential antioxidant effects of the herb.The study emphasizes the growing interest in utilizing natural, plant-based antioxidants to address concerns associated with synthetic antioxidants. While the addition of herbal extracts has challenges, such as flavor alteration and solvent residue, exploring alternative sources like Ashwagandha opens avenues for improving food preservation naturally. The findings contribute valuable insights into the potential use of herbs in enhancing the quality and shelf-life of food products.