Physicochemical properties and oxidative stability of butter oil supplemented with corn oil and dihydroquercetin

Abstract

Changes in the physicochemical properties and oxidative stability of butter oil (BO) blends with corn oil (CO) and dihydroquercetin (DHQ) were studied. Liquefied BO and CO were mixed at 100:0, 95:5, 90:10, 85:15, 80:20, and 0:100 (w/w) and treated with DHQ levels equivalent to 50, 100, 150, and 200 mg/100 gm BO. The results showed that as the proportion of CO increased, the levels of short-chain, medium-chain, and saturated fatty acids (SFAs) were decreased (p < 0.001), while the oleic and linoleic acid and unsaturated fatty acid (USFA) levels were increased. Blending BO with CO increased the iodine value, refractive index and peroxide value and decreased the saponification value and free fatty acid content. The oxidation rate of BO was reduced as the percentage of DHQ increased. Thus, it can be concluded that CO and DHQ can be used to increase the shelf life of BO and enhance the health effects of milk fat. Practical applications The modern trends in healthy eating are such that preference is given to natural products rather than complex chemical compounds. Blending butter oil with corn oil led to an increase in the level of USFAs and a decrease in the level SFAs as well as an improvement in the proportion of ω-3 fatty acids to ω-6 fatty acids. Moreover, using corn oil to prepare butter blends yields products with desirable properties. Dihydroquercetin helps increase the shelf life of dairy products by 1.5–3 times. In addition, dihydroquercetin inhibits the progress of rancidity in dairy products already subjected to oxidation processes.