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

• Autor(a) principal: Peres, Daiane Sousa
• Data de Publicação: 2020
• Outros Autores: Almeida, Adrielle Borges de, Lima, Thayanara Mayara de, Pereira, Yasmim de Lima, Garcia, Lismaíra Gonçalves Caixeta, Silva, Flávio Alves da, Santos, Priscila Alonso dos
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Research, Society and Development
• Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/3205
• topic: Orégano; Albahaca; Ácido graso; Parámetro de calidad.; Orégano; Manjericão; Ácido graxos; Parâmetro de qualidade.; Oregano; Basil; Fatty acid; Quality parameter.

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.