BUTTER OIL COM ADIÇÃO DE EXTRATOS VEGETAIS DE ORÉGANO (Origanum vulgare L.) E MANJERICÃO (Ocimum basilium L.)

Abstract

Butter oil is a dairy derivative, marketed and produced in various parts of the world, and is distinguished by the nomenclature of its country of origin. Allowed to prepare from cow's milk, it can still be used for other animal species. Given this, we aim with this work to develop a butter oil added to oregano (OR) and basil (MJ) plant extracts at different levels, avaluating chemical characteristics, variables and sensors. In the plant extracts analysis, the OR had better results for bioactive compound and antoxicity activity differing from MJ, for HPLC using 15 phenolic compound standards it was possible found six compounds for OR and eight for MJ. Evaluating Butter oil samples with extracts sensory they obtained good purchase intention for all treatments with MJ 0.2% being the preferred one. For the minimum quality parameters all analyzes are within the allowed in the current legislation. The humidity values range from 0.010 to 0.044% and acidity from 0.035 to 0.082%, for peroxide index was 0% and for kreis negative values for all tests over the analyzed useful life, for ether extraction the value was of 99.862 g/100g, followed by quantification of the essential chemical effects by gas chromatography and color analysis of the samples for all the days analyzed during the useful life. It was concluded that the development of butter oil with the addition of OR and MJ plant extracts had a good sensory sensitivity and the minimum quality values allowed within the legislation for the whole useful life analyzed.