Short Communication Analysis of Antioxidant and Antibiotic Potentiality of the Extract from Molten Butter Residue

Antibiotic Activity of Molten Butter Residue

Abstract

This research work was drafted to explore the potential of the extract from dairy waste "Molten butter residue" as a source of the antioxidant agent. The dairy waste extract was subjected to estimation of total phenolic content, total anti-oxidation activity, % of DPPH radical scavenging activity and antibiotic activity. It exhibits total phenolic content of 60.11 mg/mL with maximum total antioxidant activity and 99.39% of DPPH scavenging activity when compared to ascorbic acid as a standard. It also shows antibiotic activity against micro-organisms like Bacillus, Streptococcus and Staphylococcus. The antioxidant and antibiotic potentiality of the extract from molten butter residue may be applicable in pharmaceutical field.