Ghee is usually a fat rich dairy product of Indian origin as well as western equivalent is butteroil. When ghee is stored under ambient temperature, it undergoes oxidative deterioration. The oxidation of unsaturated fats produces hydroperoxides along with their subsequent breakdown products viz. aldehydes, ketones, low molecular weight acids and oxy acids. These components account to add mass to off flavours in ghee.

The Food Adulteration rules as amended in 1976 permit by adding 0.02% by weight of butylated hydroxy anisole (BHA) and butylated hydroxy toluene (BHT) either singly or together into the ghee. The problem is the continuous use of the antioxidants contribute to teratogenic or carcinogenic effect in small animals and primates.

In ancient days, it had become one common practice in India to add betel leaves and curry leaves to your butter while in the clarification process of ghee making. But now it's recognized why these substances indeed possess antioxidant properties, which won't only boost the life expectancy and taste of the product but will also they are safe towards the consumers.buy organic ghee

A scientific research was performed to learn the antioxidant property of betel and curry leaves at different concentration if they are boiled over the clarification technique of ghee making. The findings show the original peroxide value of ghee (0.00) showed no increase up to 30 times of storage at 30°C. Nevertheless the control samples showed a steep boost in peroxide value after 60 times storage. Ghee samples cured with 1% curry leaves were found to be the best resistant up to 135 days. The betel leaves at 1% concentration got most acceptable and stable despite if 147 era of storage at 30°C.

The degree of hydrolysis of ghee in the storage is measured by titration totally free fatty acid (oleic acid). After on a monthly basis storage, we have a progressive development of free fatty acid content. The control sample of ghee (not addressed with any anti oxidant) showed a 100 percent boost in free essential fatty acid content (after 30 days) where as being the betel leaves treated ghee (at 1% level) offered maximum protection for the ghee from hydrolysis.