Evaluation of the Effect of Anti-Fungal and Anti oxidative Properties of Cinnamon (Cinnamomum verum L.) Bark Oil on the Storage Stability of Butter

Abstract

Synthetic preservatives have been reported to cause health hazards in humans. The anti-oxidative and anti-microbial properties of spices such as cinnamon bark oil have been well researched and documented. The effect of extracted cinnamon (Cinnamomum verum L.) bark oil on storage stability of butter was investigated in the present study. Accordingly, the objective of the study was to evaluate anti-oxidative and anti-microbial potential of cinnamon bark oil on the storage stability of butter. Distilled extract of cinnamon bark oil was added to butter in 0 .2 5 ,0 .5 0 ,0 .7 5 , and 1.00 % (w/w) levels. Ascorbic acid added commercial butter was used and evaluated as a control in the experiment. The butter samples were stored at 8°C for 60 days and the free fatty acid (FFA) content and the peroxide value (PV) of butter were determined by the conventional titration methods. Addition of cinnamon bark oil in 0.50,0.75, and 1 % concentrations showed significantly lower (P<0.05) free fatty acid content compared to the commercial product. Free fatty acid content and the peroxide value of the butter showed some degree of concentration dependency as addition of 0.5, 0.75 and 1% cinnamon bark oil percentages gave lower peroxide and free fatty acids values over the entire storage period of time for butter. Cinnamon bark oil at all inclusion levels appeared to suppress the growth of microorganisms. Yeast and moulds count and Total plate count were not exceeding 70 CFU/g and 50000 CFUg1 of recommended levels. Cinnamon oil in 0.25 and 0.50 percentages gave improved characters on aroma and taste compared to other treatments. Therefore, it can be concluded that cinnamon bark oil (0.5% ) can be successfully introduced to the butter industry as a natural antioxidant and natural microbial preservative to produce butter with improved sensory properties.