Ultrasound-assisted extraction and antioxidant activity of phenolic and flavonoid compounds and ascorbic acid from rugosa rose (<Emphasis Type="Italic">Rosa rugosa</Emphasis> Thunb.) fruit

The present study aimed to extract total phenolic compounds (TPC), total flavonoid compounds (TFC), and ascorbic acid (AA) from the fruit of rugosa rose (Rosa rugosa Thunb.) by ultrasound-assisted extraction (UAE), and to evaluate their antioxidant activities. UAE significantly increased the extract yield compared with that obtained using the conventional method. TPC, TFC, and AA were extracted, depending on the extraction conditions (temperature, time, and ethanol concentration), in the range of 50.73–96.69, 15.93–31.88, and 3.06–6.08 mg/g, respectively. TPC and TFC were effectively extracted at a relatively high temperature (50 °C) than AA was (30 °C). The solvent condition used to extract TPC, TFC, and AA was 50% ethanol. The UAE condition for the highest antioxidant activity was obtained 30 °C, 30 min, and 50% ethanol, which were the same condition for the highest AA extraction. Among the extracts, AA showed a strong correlation with antioxidant activity at p-value of 0.001.     

Optimization of Extraction Parameters of Total Phenolics from <Emphasis Type="Italic">Annona crassiflora</Emphasis> Mart. (Araticum) Fruits Using Response Surface Methodology

In this study, response surface methodology was used to optimize the extraction temperature (25–75 °C) and ethanol concentration (0–70 %, ethanol/water, v/v) to maximize the extraction of total phenolic compounds (TPC) from araticum pulp. The efficiency of the extraction process was monitored over time, and equilibrium conditions were reached between 60–90 min. A second-order polynomial model was adequately fit to the experimental data with an adjusted R ² of 0.9793 (p < 0.0001) showing that the model could efficiently predict the TPC content. Optimum extraction conditions were ethanol concentration of 46 % (v/v), extraction temperature of 75 °C and extraction time of 90 min. Under the optimum conditions, the araticum pulp showed high TPC content (4.67 g GAE/100 g dw) and also high antioxidant activity in the different assays used (46.56 μg/mL, 683.65 μmol TE/g and 1593.72 μmol TE/g for DPPH IC₅₀, TEAC and T-ORAC_FL, respectively). From our extraction procedure, we successfully recovered a significantly higher amount of TPC compared to other studies in the literature to date (1.5–22-fold higher). Furthermore, TPC and antioxidant activity were present in the fruit in levels that are difficult to find in other common fruits. These results expose a potential approach for improving human health through consumption of araticum fruit.     

Ultrasound-assisted extraction of bioactive compounds from <Emphasis Type="Italic">Malva sylvestris</Emphasis> leaves and its comparison with agitated bed extraction technique

The effects of ultrasound-assisted extraction (UAE) variables—namely extraction temperature (40–60 °C), ultrasonic power (50–150 W), and sonication time (40–60 min)—on the extractive value (EV) of bioactive phenolics from Malva sylvestris leaves were investigated and optimized using Response surface methodology. The effects of extraction solvents (ethanol, ethyl acetate, and n-hexane) on EV, free radical scavenging activity (FRSA), total phenolic content (TPC), and major bioactive phenolics were studied using agitated bed extraction (ABE), and the results were compared with the UAE findings. Under the optimal UAE conditions (48 °C, 110.00 W, and 48.77 min) the experimental EV was 279.89 ± 0.21 mg/g with 71.12 ± 0.15% DPPH_sc, 73.35 ± 0.11% ABTS_sc, and a TPC of 152.25 ± 0.14 mg GAE/g. Ethanolic ABE results in higher EV (320.16 ± 0.25 mg g^?1) compared to UAE, while the FRSA and TPC values were reduced. HPLC analysis revealed that the concentration of bioactive phenolics increased significantly (p < 0.05) under the optimal UAE conditions.     

Antioxidant and tyrosinase inhibitory activity of mango seed kernel by product

The antioxidant and tyrosinase inhibitory properties of extracts of mango seed kernel (Mangifera indica L.), which is normally discarded when the fruit is processed, were studied. Extracts contained phenolic components by a high antioxidant activity, which was assessed in homogeneous solution by the 2,2-diphenyl-1-picrylhydrazyl radical and 2,2′-azinobis (3-ethylbenzothialozinesulfonic acid) radical cation-scavenging assays and in an emulsion with the ferric thiocyanate test. The extracts also possessed tyrosinase inhibitory activity. Drying conditions and extraction solvent were varied, and optimum conditions for preparation of mango seed kernel extract were found to be sun-drying with ethanol extraction at room temperature. Refluxing in acidified ethanol gave an increase in yield and the obtained extract had the highest content of total phenolics, and also was the most effective antioxidant with the highest radical-scavenging, metal-chelating and tyrosinase inhibitory activity. The extracts did not cause acute irritation of rabbit skins. Our study for the first time reveals the high total phenol content, radical-scavenging, metal-chelating and tyrosinase inhibitory activities of the extract from mango seed kernel. This extract may be suitable for use in food, cosmetic, nutraceutical and pharmaceutical applications.     

Extraction of antioxidants and flavonoids from yuzu (<Emphasis Type="Italic">Citrus junos</Emphasis> Sieb ex Tanaka) peels: a response surface methodology study

In the present investigation, extraction of antioxidants and flavonoids from the peels of yuzu fruit using a single factor experiment and a response surface methodology (RSM) based on central composite design was studied. Four independent variables were evaluated at five levels with total 29 experimental runs, including ethanol concentration (EtOH), ratio of liquid to material (L/S), extraction temperature (T), and extraction time (t). The total phenolic content (TPC), total flavonoids content (TFC), two indicators of antioxidant capacity (FRAP and DPPH), and three individual major flavonoids in yuzu (hesperidin, naringin, and phloretin) served as the response functions. Quadratic polynomial equations were obtained by multiple regression analysis to predict the optimal extraction conditions. The regression analysis showed that >95?% of variations were explained by the models of different responses considered. The responses were significantly influenced by all studied factors. The Multiresponse optimized conditions targeted at maximizing all the responses were found to be EtOH?=?65.550?%; T?=?43.864?°C; t?=?119.673 min; and L/S?=?37.168 ml/g, with a desirability of 0.950. At the optimized conditions, the experimental values of FRAP (964.9?±?23.1 mgTE/g DW), DPPH (453.0?±?5.2 mgTE/g DW), TPC (1161.2?±?25.2 mgGAE/g DW), (TFC393.4?±?mgQE/g DW), hesperidin (337.2?±?4.0 mg/g DW), naringin (244.9?±?1.1 mg/g DW), and phloretin (43.9 mg/g DW) were in a reasonable agreement with the predicted values. The extraction method was applied successfully to extract antioxidants and flavonoids from yuzu peels. It also allows a fast and cost-saving process for extraction of the studied phytochemicals, in addition to improvement of the quantity of the targeted extract.     

Antioxidant Activity and Determination of Phenolic Compounds from <Emphasis Type="Italic">Eugenia involucrata</Emphasis> DC. Fruits by UHPLC-MS/MS

Fruits have been the focus of several studies aimed at finding new antioxidant sources for protection against the damage caused by reactive species. In this study, the antioxidant activity and the presence of phenolic compounds in all parts (peel, pulp, and seeds) of Eugenia involucrata DC. fruits were evaluated. DPPH^·, ABTS^·+, and ORAC methods were used to determine the antioxidant activity, and an UHPLC-MS/MS method was developed for determining the phenolic compounds (gallic, chlorogenic, ferulic, p-coumaric and ellagic acids, quercetin, and myricetin). In the determination of both antioxidant activity and phenolic composition, the efficiency of solvents with different polarities—methanol/H₂O (80:20, v/v), ethanol/H₂O (80:20, v/v), methanol/acidified water with phosphoric acid pH 3.00 (80:20, v/v), and ethyl acetate—for the extraction of the phenolic compounds, was also evaluated. All parts of E. involucrata fruits showed antioxidant activity, in the range of 36.68 ± 1.44 to 873.87 ± 18.24 μmol TE g^?1, being the highest values found in the seeds and peel when more polar extraction solvents were used. Six, five, and three phenolic compounds were identified and quantified in the pulp, peel, and seeds, respectively, with the highest abundance as p-coumaric acid (14 ± 2 mg kg^?1) in the pulp, quercetin (47 ± 5 mg kg^?1) in the peel, and gallic acid (74 ± 4 mg kg^?1) in the seeds, also when more polar solvents were used. Although antioxidant activity methods suggested that the peel and seeds have more antioxidant potential, a wider variety of compounds were determined in the pulp.     

Characterization of Valuable Compounds from Winter Melon (<Emphasis Type="Italic">Benincasa hispida</Emphasis> (Thunb.) Cogn.) Seeds Using Supercritical Carbon Dioxide Extraction Combined with Pressure Swing Technique

In this study, we describe the extraction of different valuable compounds from winter melon seeds using supercritical carbon dioxide extraction combined with pressure swing technique (SCE-PST). The effects of the extraction variables, namely pressure, holding time (HT), and continuous extraction time (CT), were optimized by response surface methodology (RSM) to maximize the crude extraction yield (CEY). The optimal conditions were at pressure of 181.35 bar, HT of 9.93 min, and CT of 50.14 min. Under these conditions, the experimental CEY was 235.70?±?0.11 mg g^?1 with a relatively strong antioxidant activity (64.42?±?0.21 % inhibition of DPPH^· radicals, 67.36?±?0.34 % inhibition of ABTS^·+ radicals) and considerable amount of phenolic compounds (42.77?±?0.40 mg gallic acid equivalent/g extract). The high-performance liquid chromatography (HPLC) analysis revealed that the bioactive phenolic compounds increased significantly using PST (p?<?0.05), where gallic acid had the highest concentration (0.688?±?0.34 mg g^?1). The extract obtained using optimal SCE-PST conditions contained more than 83.65 % total unsaturated fatty acids (UFAs) and linoleic acid accounted for 67.33?±?0.22 % in the total extract. From the results, the SCE efficiency in terms of extract quantity and quality has been enhanced significantly applying PST. Finally, the results were compared with previous published findings using supercritical carbon dioxide, ultrasound-assisted, and Soxhlet extraction. It was found that higher CEY could be achieved using Soxhlet extraction even through the quality of SCE-PST extracts in terms of antioxidant activity and phenolic compounds was better.     

Optimization of Ultrasound-Assisted Extraction Procedure to Determine Total Isoflavones in Chinese Soybean Cheese by Box–Behnken Design

Isoflavones from Chinese soybean cheese were extracted with aqueous ethanol. Single-factor experiment design was employed to optimize the solid-to-liquid ratio (in grams per milliliter), ethanol concentration (in percent), extraction time (in hours), and extraction temperature (in degrees Celsius). The solid-to-liquid ratio was 1.5:10 (g/mL), and ethanol concentration (50 %–90 %), extraction time (2–3 h), extraction temperature (50–70 °C) were used for further optimization of extraction conditions. The optimal conditions for the ultrasound-assisted extraction of total isoflavones from Chinese soybean cheese were determined using response surface methodology (RSM) by Box–Behnken design. Three variables “ethanol concentration, extraction time and extraction temperature” were regarded as factors in the optimization study. The optimal conditions for total isoflavone extraction in Chinese soybean cheese were: ethanol concentration of 65.43 %, extraction temperature of 65.38 °C, and extraction time of 2.51 h. The verification experimental OD value was 0.534, which agreed with the predicted value, thus indicating suitability of the model employed and the suitability of RSM in optimizing the extraction conditions.     

Value Adding to Red Grape Pomace Exploiting Eco-friendly FT-NIR Spectroscopy Technique

Agro-food industries require sustainable and profitable alternatives to disposal of their by-products. Grape pomace is a winemaking residue that represents a low-cost natural source of phenolic compounds with recognized antioxidant properties. In this work, Fourier-transform near-infrared (FT-NIR) spectroscopy and chemometric analysis were exploited to the characterization of red grape pomace composition (content of seeds and skins) and chemical properties as total phenolic content (TPC) and total antioxidant capacity (TAC). Raw (n?=?96) and milled (n?=?96) samples were evaluated by NIR spectroscopy and by classical batchwise assays, Folin-Ciocalteu, and ABTS for TPC and TAC, respectively, after different storage times (1 week to 2 months). Grape seeds had higher levels of TPC and TAC per sample dry weight when compared to grape skins. FT-NIR spectra of raw and milled samples were calibrated against content (%) of skins and seeds, TPC, and TAC using partial least squares (PLS) modeling. Spectral wavelength selection and latent variables were optimized for the lowest root-mean-square errors. PLS models’ results showed higher linearity for milled samples (0.936?>?R ²?>?0.914) when compared to raw samples (0.885?>?R ²?>?0.928). The range error ratio (RER) was between 10 and 14 for raw samples, while for milled grape pomace, it ranged from 15 to 18. Results confirmed that NIR spectroscopy can be applied to winemaking residues with virtually no sample processing needed to estimate the content of grape seeds and skins, the total phenolics, and total antioxidant capacity. Therefore, FT-NIR technique represents a non-destructive and eco-friendly technique to foster added value of grape pomace residues before time-consuming extraction steps are performed.     

Design of Sonotrode Ultrasound-Assisted Extraction of Phenolic Compounds from <Emphasis Type="Italic">Psidium guajava</Emphasis> L. Leaves

Psidium guajava L. has gained a special attention as health plant due to the presence of phenolic compounds. Box-Behnken design (BBD) has been applied for the extraction of target compounds from guava leaves via sonotrode ultrasound-assisted extraction (UAE). Different extraction times (5, 30, and 55 min), ratios of ethanol/water (50, 75, and 100% (v/v)), and ultrasound (US) power (80, 240, and 400 W) were tested to find their effect on the sum of phenolic compound (SPC), flavonols and flavan-3-ols via HPLC-ESI-QqQ-MS, and antioxidant activity (DPPH and TEAC assays). The best process conditions were as follows: 40 min, 60% ethanol/water (v/v), and 200 W. Established method has been used to extract phenolic compounds in two guava leaves varieties (pyrifera and pomifera). Pyrifera var. showed greater values of the SPC via HPLC-ESI-QqQ-MS (49.7 mg/g leaf dry weight (d.w.)), flavonols (12.51 mg/g d.w.), flavan-3-ols (7.20 mg/g d.w.), individual phenolic compounds, and antioxidant activity (8970 ± 5 and 465 ± 6 μmol Trolox/g leaf d.w, respectively) than pomifera var. Conventional extraction showed lower amounts of phenolic compounds (7.81 ± 0.03 and 4.64 ± 0.01 mg/g leaf d.w. for flavonols and flavan-3ols, respectively) in comparison to the ultrasound-assisted ones.     

Drying kinetics,colour, total phenolic content and antioxidant capacity properties of kiwi dried by different methods

This study analysed the convective (60, 70 and 80° C), microwave (120 and 350 W) and freeze drying methods in terms of their effects on the drying characteristics, colour, total phenolic content (TPC) and antioxidant capacity of kiwi slices. Nine different mathematical models were applied to experimental data to achieve the most accurate calculation for drying curves. The Midilli et al. and Wang and Singh models proved to be the most suitable at explaining the drying kinetics of kiwi samples as compared to other models according to the statistical tests. Each drying method was significantly affected by colour parameters (L*, a*, b*, C, α and ΔE). The dried samples exhibited respectively 5–49 % and 10–47 % less TPC and antioxidant capacity compared to the fresh sample. According to the correlation analysis conducted between TPC and antioxidant capacity for kiwi slices, there is a positive correlation (R ²  = 0.7796). Microwave dried samples at 120 W particularly had the lowest TPC and antioxidant capacity. Freeze drying method yielded the closest values with respect to colour values, total phenol content and antioxidant capacity to those of fresh samples when compared to the other methods.     

不同品种芒果核中多酚类化合物的鉴定及抗氧化活性分析

研究不同品种芒果核内所含的多酚类物质及其抗氧活性.对4种市售芒果(象牙芒、玉芒、紫花芒和三年芒)核中多酚类物质进行提取、测定以及统计学分析.结果表明:芒果核中含有较为丰富的多酚类物质且具有良好的抗氧化活性,其中紫玉芒核中多酚含量最高,其抗氧化活性最强,其次是象牙芒核和三年芒核,玉芒核最差;4个品种的芒果核提取物存在较大...     

Effects of High-Pressure Processing with or without Blanching on the Antioxidant and Physicochemical Properties of Mango Pulp

The effects of high-pressure processing (HPP 300 MPa/15 min, 400 MPa/5 min, 500 MPa/2.5 min, and 600 MPa/1 min) and high-temperature/short-time processing (HTST 110 °C/8.6 s), with or without blanching, on mango pulp were comparatively evaluated in terms of the antioxidant compounds, antioxidant capacity, sugars, and color. Blanching treatment significantly increased the total phenol content and the antioxidant capacity of mango pulp, but did not change the levels of L-ascorbic acid, carotenoids, sugars, and visual color (total color difference, △E?<?2.00). Both HPP and HTST treatments significantly increased the total phenol content and antioxidant capacity of un-blanched mango pulp, but no significant changes occurred in the blanched mango pulp. HPP did not affect the levels of L-ascorbic acid, carotenoids, and sugars in mango pulp regardless of blanching. However, HTST significantly decreased the fructose and glucose levels, as well as induced the isomerization of β-carotene, with the increase in 13-cis-β-carotene accompanied by the decrease in all-trans-β-carotene. Moreover, HPP-treated mango pulp consistently showed lower △E values than those HTST-treated samples, regardless of blanching.     

Egyptian mango by-product 2: Antioxidant and antimicrobial activities of extract and oil from mango seed kernel

Egyptian mango seeds were collected as wastes from local fruit processing units, the kernels were separated and dried. The antioxidant and antimicrobial activities of mango seed kernel extract and oil were investigated. The results indicated that combination of both mango seed kernel extract and oil had optimum antioxidant potency higher than each one alone. Addition of 400 ppm methanol extract and 5% mango seed kernel oil increased the oxidative stability of sunflower oil incubated at ambient temperature as well as sunflower oil during frying. Moreover, both extract and oil improved the stability and quality characteristics of fresh and stored potato chips. On the other hand, mango seed kernel extract reduced total bacterial count, inhibited coliforms growth, showed remarkable antimicrobial activity against Escherichia coli strain and extended the shelf-life of pasteurized cow milk. These results provide useful information on the utilization of mango seed kernel as natural antioxidant and antimicrobial in foods.     

Optimization of Extraction of Bioactive Compounds from Black Carrot Using Response Surface Methodology (RSM)

In this study, optimum conditions for the extraction of black carrot anthocyanins were determined by response surface methodology. Central composite design of extraction factors (pH 2.5–6.5, temperature 4–72 °C, solvent/solid ratio 5:1–25:1 v/w, ethanol/water ratio 0:100–100:0?v/v) was generated as two replicates. Total phenolic content, total monomeric anthocyanin content, polymeric color, total antioxidant activity, and anthocyanin composition determined by high-performance liquid chromatography were used as responses. Except for color analysis, higher temperature, solid/solvent ratio, and ethanol concentration were observed to increase the extraction yield. However, polymeric color results were found to have minimum values at lower pH and solid/solvent ratio, lower or moderate temperature, and higher ethanol concentration. Optimum extraction conditions were found as follows: 50 °C, pH 3.5, solvent solid ratio 10:1 (v/w), and ethanol/water ratio 75:25 (v/v) when all responses were considered. The validation of the optimum conditions for black carrot extraction was performed at specified values.     

Establishment of an Aqueous PEG 200-Based Deep Eutectic Solvent Extraction and Enrichment Method for Pumpkin (<Emphasis Type="Italic">Cucurbita moschata</Emphasis>) Seed Protein

A novel approach for ultrasound–microwave synergistic extraction (UMSE) of pumpkin seed protein was developed using aqueous poly (ethylene glycol) (PEG 200)-based deep eutectic solvent (DES) as a green extraction medium. Key factors controlling the extraction and optimal operating conditions were optimized by combining the one variable at a time and response surface methodology. Results showed that the PEG 200 as a hydrogen bond donor combined with choline chloride as a typical hydrogen bond acceptor had a highest extraction efficiency among different solvents. The optimal extraction parameters were optimized as follows: PEG 200-based DES concentration, 28% w/w; solid to liquid ratio, 28 g mL^?1; microwave power, 140 W; and extraction temperature, 43 °C. Under the optimal parameters, the actual extraction yield was 93.95 ± 0.23% (n = 3). The precipitation rate of pumpkin seed protein was 97.97% with a precipitation time of only 4 min by using an isoelectric point-ethanol-PEG 200 DES ternary co-precipitation method. Overall, this integrated method of PEG 200-based DES and UMSE exhibits a powerful tool for the rapid and efficient extraction of pumpkin seed protein.     

Effect of thermal treatment and pH on antioxidant activity of saffron honey using response surface methodology

According to Box–Behnken design, 17 runs with five replicates were used to study the combined effect of temperature (60 to 80 °C), time (10–15 min) and pH (3–6) on the antioxidant properties (DPPH-radical scavenging activity (DPPH-RSA), TPC-total phenolic content and TFC-total flavonoid content) of saffron honey by employing response surface methodology. The statistical analysis showed that all three process variables significantly affect all the three responses. There was a statistical significant (p < 0.05) increase in all responses (DPPH-RSA, TPC and TFC) with the increase in time and temperature which resulted in increase in antioxidant activity. The antioxidant properties of saffron honey were significantly (p < 0.05) decreased with the increase in pH from 3 to 6. The results established that antioxidant activity was increased with the formation of browning pigments.     

Optimization of ultrasonic-assisted extraction of phenolic compounds from <Emphasis Type="Italic">Justicia spicigera</Emphasis> leaves

A Box–Behnken design (Extraction-time, pulse-cycle, sonication-amplitude) was employed to extract phenolic compounds from Justicia spicigera leaves by ultrasonic-assisted extraction. The muicle leaves extracts were analyzed measuring total phenolic compounds and antioxidant capacity. According to response surface methodology the optimal conditions of ultrasonic-assisted extraction to obtain the highest soluble phenolic content were 2 min (extraction time) for 0.7 s (pulse cycle) at 55% of sonication amplitude. Under these optimal conditions, the total phenolic content was higher when was used ultrasonic-assisted extraction (54.02 mg/g) than stirring (46.46 mg/g) and thermal decoction (47.76 mg/g); however, the antioxidant capacity from J. spicigera extracts did not increase by ultrasonic-assisted extraction. The extracts or aqueous infusions from J. spicigera leaves are used for therapeutic proposes, therefore the ultrasonic-assisted extraction is a useful technology to improve the extraction of phytochemicals from J. spicigera leaves.     

Using drying treatments to stabilise mango peel and seed: Effect on antioxidant activity

The aim of this work was to study the effect of different drying treatments on the antioxidant activity of mango peel and seed. Freeze-drying allowed the peel (when extraction was carried out with ethanol:water) and seed to be stabilised without diminishing their antioxidant activity. In addition, this treatment improved mango peel’s antiradical capacity against ABTS^?+ (in ethanol:water), as well as the capacity of the seed to scavenge free radicals and to inhibit the lipid peroxidation. Oven-drying at 70 °C (with static or forced air) was the treatment that had the most negative effect on the antioxidant capacity of mango peel (when extraction was carried out with ethanol) and seed. Because the effect of drying methods on the phenol and anthocyanin content of mango peel or seed is related to antioxidant activity (with a moderately strong significant correlation, p < 0.003), it can be concluded that the phenol content of both materials is largely responsible for their antioxidant activity.     

Effect of antioxidant principles isolated from mango (Mangifera indica L) seed kernels on oxidative stability of buffalo ghee (butter‐fat)

A method was developed to extract and isolate the antioxidant principles, ie mainly phenolic and phospholipid classes, from mango (Mangifera indica L) seed kernels using organic solvents. The presence of at least six phenolic compounds and eight phospholipids in the isolates was confirmed by chromatographic techniques. A phenolic preparation and a phospholipid preparation were prepared separately by dissolving the isolated compounds from mango seed kernels in buffalo ghee. The phenolic preparation contained 9.6 mg% water‐extractable phenolics, 69.5 mg% total phenolics and 6.39 mg% phospholipids. The phospholipid preparation contained 155.8 mg% phospholipids, 0.11 mg% water‐extractable phenolics and 0.19 mg% total phenolics. The addition of these preparations to buffalo ghee at 5, 10 and 20% levels individually and in combination significantly increased the levels of phenolics and phospholipids respectively. Samples of buffalo ghee with added BHA contained levels of these compounds similar to that of a control sample without any other additives. The antioxidant indices calculated from the induction period of ghee samples stored at 80 ± 2 °C. in comparison with the control were, in order, 10.11 (20% phospholipid and phenolic preparation) > 8.88 (10% phospholipid and phenolic preparation) > 8.66 (20% phenolic preparation) > 6.44 (5% phospholipid and phenolic preparation) > 5.44 (10% phenolic preparation) > 4.88 (20% phospholipid preparation) > 3.00 (5% phenolic preparation) > 2.77 (10% phospholipid preparation) > 2.22 (5% phospholipid preparation) > 1.44 (0.02% BHA). This demonstrated that the phenolics and phospholipids isolated from mango seed kernel, when added jointly to buffalo ghee, helped in extending the shelf‐life of ghee. © 2000 Society of Chemical Industry