Oxidation and degradation kinetics of lactic butter supplemented with Myrtus communis essential oils

The aim of this study was to investigate lipid oxidation/degradation kinetics of lactic butter manufactured from heat‐treated and cultured cream, supplemented with Myrtus communis essential oils and stored at 4°C. Lipid oxidation followed zero‐order, while vitamin degradation followed first‐order reaction kinetics in fresh lactic butter. Optimising heat treatments of the cream at 70°C and 80°C for 30 s and using M. communis EOs reduced lipid oxidation and α‐tocopherol degradation (P ≤ 0.05) of lactic butter samples. It was concluded that M. communis EOs is effective as antioxidant as compared to synthetic ascorbyl palmitate for improving stability of lactic butter. Heat treatments of the cream and supplementation with Myrtus communis essential oils have an effect on lipid oxidation and vitamin decay in lactic butter. Kinetic data indicate that lipid oxidation is zero order in fresh samples, while vitamin degradation in fresh samples and lipid oxidation in stored butter samples follow first‐order reaction kinetics. Discriminant analysis was used to differentiate lactic butter samples based on their heat treatments and antioxidants.