Ghee
(clarified butter fat) is a well relished traditional fat rich dairy product.
Ghee
preparation involves concentration of milk fat using of different techniques, followed by heat treated at ...110–120 °C for 10–20 min. During this process, moisture evaporates from the system with simultaneous changes in protein, lactose, fat and minerals. Interaction among these thermally altered species results into the development of characteristic ‘
ghee
’ flavor. But, the presence of unsaturated free fatty acids makes it highly susceptible to oxidative spoilage. Efforts have been made to increase the shelf life and functionality of
ghee
by adding many functional ingredients and natural antioxidants from different sources. This review deals with the different process employed for
ghee
preparation and the attempts made in the past two decades years to increase the functionality and shelf life of
ghee
. Also, the changes taking place during
ghee
preparation and flavour generation has been discussed in this review.
This work explored the differences in the fatty acid profile and physico‐chemical composition of ghee prepared from the milk of different camel breeds using gas chromatography–mass spectrometry and ...Fourier transform infrared spectroscopy techniques. Bikaneri ghee was observed to contain 11 individual fatty acids. Chemometric analysis identified the breed‐specific differences among various groups. The higher concentration of medium‐ and long‐chain fatty acids along with fatty acid indices (n‐3/n‐6 ratio, Atherogenic index and Thrombogenic index) in Kachchi ghee established its superiority in terms of nutritional values. Correlation network indicated the strong interdependence of different fatty acids with similar physiological and molecular characteristics, while positions of transmittance peaks confirmed significant differences in the fatty acids.
Characterization of Ghee from Milk of Indian Camel Breeds.
Characterisation and thermal deterioration of desi ghee obtained from buffalo milk is presented for the first time using the potential of Fluorescence spectroscopy. The emission bands in non-heated ...desi ghee centred at 375 nm is labelled for vitamin D, 390 nm for vitamin K, 440-460 nm for isomers of conjugated linoleic acid (CLA), 490 nm for vitamin A and the region 620-700 nm is assigned to chlorophyll contents. Fluorescence emission spectra from all the heated and non-heated ghee samples were recorded using excitation wavelengths at 280, and 410 nm which were found best for getting maximum spectral signatures. Heating of desi ghee affects its molecular composition, however, the temperature range from 140 to 170°C may be defined safe for cooking /frying where it does not lose much of its molecular composition. Further, the rise in temperature induces prominent spectral variations which confirm the deterioration of valuable vitamins, isomers of CLA and chlorophyll contents. Fluorescence emission peak at 552 nm shows oxidation product and an increase in its intensity with the rise in temperature is observed. In order to classify heated samples at different temperatures, principal component analysis (PCA) has been applied on heated and non-heated ghee samples that further elucidated the temperature effects.
Pure ghee is superior to other fats and oils due to the presence of bioactive lipids and its rich flavor. Adulteration of ghee with cheaper fats and oils is a prevalent fraudulent practice. ATR-FTIR ...spectroscopy was coupled with chemometrics for the purpose of detection of presence of pig body fat in pure ghee. Pure mixed ghee was spiked with pig body fat @ 3, 4, 5, 10, 15% level. The spectra of pure (ghee and pig body fat) along with the spiked samples was taken in MIR from 4000 to 500 cm−1. Some wavenumber ranges were selected on the basis of differences in the spectra obtained. Separate clusters of the samples were obtained by employing principal component analysis at 5% level of significance on the selected wavenumber range. Probable class membership was predicted by applying SIMCA approach. Approximately, 90% of the samples classified into their respective class and pure ghee and pig body fat never misclassified themselves. The value of R2 was >0.99 for both calibration and validation sets using partial least square method. The study concluded that spiking of pig body fat in pure ghee can be detected even at a level of 3%.
The adulteration of pure ghee with cheaper animal body fats is a menace and reports pertaining to the same appear in newspaper frequently. Lard, due to the presence of higher amount of fat, is a choice of unscrupulous manufacturers to be used for adulteration purposes. Thus, techniques for detection of presence of lard in pure ghee needs to be investigated. In this context, the present study was envisaged with the aim to detect presence of pig body fat in pure ghee by using ATR-FTIR. It can be seen that the strong absorbance at the specific wavenumber ranges (3030–2785, 1786–1680, 1490–919 cm−1) are seen in case of pig body fat and the samples spiked with the same and can be used as the regions for detecting the presence of pig body fat in pure ghee. The results of PCA, SIMCA and PLS statistically prove that the said region is good for detecting the presence of pig body fat in ghee, indicating the utility and robustness of the FTIR technique.
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•ATR-FTIR for detecting pig body fat in pure ghee was conducted in 4000–500 cm−1.•Pure and spiked samples showed separate clusters using PCA.•90% of samples classified into their class using SIMCA.•R2 values using PLS were >0.99 at wavenumber range studied.•Pig body fat could be detected at 3% level in pure ghee.
Background: High costs of treatment and rehabilitation lead to increased tendency of researchers in complementary therapies and using the compounds which have natural origin and are cheaper. Sheep ...ghee, known as yellow oil, is one of the compounds used in many parts of Iran for wound healing. Considering that few studies have been performed on the effect and rate of these materials on burn wound healing, the present work is aimed to investigate the effect of ghee on burn wound healing in rats. Methods: In this experimental study which was performed in the animal lab of the Hazrat Fatemeh Hospital in Tehran, 36 adult male Sprague-Dawley rats with the relative weight of 250-300 g were selected and second-degree burn with the area of 2×4 cm was induced in them. Then, they were randomly divided into 3 groups, 12 in each. To dress the burn point in 1 to 3 groups, silver sulfadiazine cream, ghee, and Vaseline were used, respectively. The evaluation process was monitored by photography with 5 days intervals using an accurate ruler and ImageJ software, version 1.45 (National Institutes of Health, Bethesda, Maryland, USA). On the 17th and 30th days, Tissue biopsies was performed for the epithelialization rate, degree and arrangement of collagen, and chronic and acute inflammatory cells, the sample of burn wound was sent for pathological investigation. Results: Results showed that, wound area was significantly reduced in ghee, and Vaseline groups compared with silver sulfadiazine cream on days 5th, 15th, and 25th (P= 0.001). however, the difference between ghee and Vaseline group was not significant. In the 17-day time period, results of collagen arrangement (P= 0.000) and epithelialization results (P= 0.04), acute inflammatory cells (P= 0.001), and fibroplasias (P= 0.000) in 30th day were significantly better in ghee, and Vaseline groups. Conclusion: This study showed that, in contrast to the public belief in some regions in Iran, ghee could not accelerate healing of burn wound and promote histopathological indices. Therefore, they are not recommended.
Background: The success of food products is significantly influenced by their development, aimed at achieving a new product characterized by excellent flavor, distinctive color, desirable texture, ...and widespread consumer acceptance. In line with these objectives, the product "al-Khawada" has been innovatively developed. This popular food item is crafted from millet flour and ghee to meet consumer preferences and expectations.Objective: The objective of our study was to enhance al-khawada by refining its flavor, color, and texture, ultimately improving overall liking degree. Acceptance is evaluated through hedonic tests to assess the overall liking and degree of liking for individual sensory attributes. This was achieved by incorporating either olive oil or Nigella sativa into the formulation.Methods: In this study, al-khawada was formulated with the addition of 1% and 2% olive oil, known for its richness in fat and vitamins. This variation is recognized for its ease of digestion. Additionally, black seed was incorporated at 1% and 2%, contributing seeds with high antioxidant content and numerous essential vitamins. The standard al-khawada was utilized as the control group in this comparative analysis.Results: The results of the panalists were analyzed using the SAS program and showed that the addition of olive oil by 1% and 2% in the manufacturing of al-khawada received the satisfaction of the panelists in terms of flavor, color, texture, and overall acceptance while the addition of black seed by 1% and 2% did not have the satisfaction of the panelists in terms of flavor, color, texture, and overall acceptance.Conclusion:The study recommended the need to develop an al-khawada product by adding olive oil at concentration of around 1% and 2% because of its good flavor, distinctive color, desirable texture, and good overall liking. Other studies are needed to increase the ratios of acceptance of al-khawada product to give good flavor, distinctive color, and desired texture.Keywords: Al-khwada, Millet, Ghee, Olive oil, Black cumin seed
•The influence of fatty acid composition of cow ghee, olive oil and flaxseed oil on lutein absorption was investigated in mice.•Postprandial lutein responses were in the order; cow ghee > olive ...oil > flaxseed oil.•The postprandial plasma lutein level with cow ghee reached the maximum (Cmax) within 2 h (Tmax).•Cow ghee elevated lutein accumulation in brain and eye by 1.34 and 1.51 folds, respectively.•Cow ghee can be exploited as an effective carrier of lutein to improve its absorption and uptake in the gut.
In India, cow-ghee has been used in traditional medicinal preparations to solubilize lipophilic drugs and enhance intestinal absorption. However, reports exploring the role of cow-ghee, naturally rich in saturated fatty acids, in carotenoid chemistry is nil. We attempted to understand the influence of fatty-acid composition of cow-ghee and edible oils on intestinal absorption of lutein in mice. The postprandial plasma lutein level in the mice administered with cow-ghee significantly (p < 0.05) reached the maximum (Cmax-135.76 pmol/mL; AUC-592.80 pmol.h/mL) within 2 h (Tmax). Cow-ghee improved oral bioavailability of lutein by 2.02, 1.41 and 1.66 folds in comparison to control, olive oil and flaxseed oil respectively. Cow-ghee, composed of 69.28% saturated fatty-acids, has the potential to be a delivery vehicle for lutein as evidenced by higher postprandial triglyceride levels. This study is first of its kind which reports the influence of saturated fatty-acids on the oral bioavailability of lutein in an in-vivo system.
Processing cow ghee (clarified butterfat) with therapeutic herbs, i.e. ghrita, is recognized for augmenting the therapeutic efficacy of plant materials. Ashwagandha ghrita (AG) is an effective ...Ayurvedic formulation consisting of Indian ginseng, i.e., Withania somnifera (L.) Dunal, the main constituent used to treat infertility, weakness, gynaecological disorders, and general debility.
The present investigation was undertaken to corroborate the ethnopharmacological claim of AG as ‘Vajikarana Rasayana’ for its aphrodisiac potential using bioinformatics (in-silico) and experimental (in-vitro and in-vivo) approaches.
AG was formulated as per the methods reported in Ayurved sarsangraha. AG was further subjected to HPLC, GCMS analysis, and biological (acute toxicity and aphrodisiac) assessment per the standard procedures. Thirty-eight bioactives of Indian ginseng were subjected to computational studies (molecular docking and network pharmacology) to confirm the plausible mechanism.
AG was found to be safe up to 2000 mg/kg body wt., and it showed dose-dependent upsurge (p < 0.01 and p < 0.05, wherever necessary) in mount and intromission frequency, genital grooming, and anogenital sniffing at 150 and 300 mg/kg body weight suggesting aphrodisiac activity. In-vitro studies demonstrated significant relaxation of the Corpus Cavernosal Smooth Muscle at all concentrations in a dose-dependent manner. Furthermore, the results of molecular modelling studies were in agreement with the biological activity and showed interaction with phosphodiesterase-5 as a possible target.
AG exhibited an aphrodisiac effect and substantiated the traditional claim of Indian ginseng-based ghrita formulation as ‘Vajikarana Rasayana’.
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•In Ayurveda, Withania somnifera (L.) Dunal (Ashwagandha) is revered as Rasayana.•The medicinal efficacy of plant components is known to be increased when processed with ghee.•Ashwagandha ghrita is a cow ghee-based traditional herbal preparation used to treat infertility.•It is the first scientific confirmation of the aphrodisiac claims made for Ashwagandha ghrita.
Aim: Utility of cow ghee (CG) as permeation enhancer in development of topical ocular microemulsion (ME) for delivery of fluocinolone acetonide (FA) to posterior eye.
Methods: For ME preparation, ...oil, surfactant and cosurfactant were screened based on solubility of FA. Pseudoternary phase diagrams were constructed to determine their ratios. The developed MEs were characterised for their physicochemical properties like size, polydispersity index, zeta potential, and stability etc. They were evaluated for ex vivo permeation and irritation. In vivo pharmacokinetic studies were performed on Sprague dawley rats.
Results: Lauroglycol as oil, labrasol as surfactant and Transcutol as cosurfactant were selected. The optimised ratio of oil:surfactant:cosurfactant:water was 4:23:23:50. The developed FA loaded ME fortified with CG was characterised. Ex vivo study revealed higher permeation and non-irritancy. In vivo pharmacokinetic study showed retention of CG fortified ME in posterior rat eye.
Conclusion: Present investigation established CG as permeation enhancer for ocular topical formulation.
Application of microfluidization can influence physicochemical, structural, rheological and functional properties of the food matrix, significantly. In the present research, effect of high pressure ...microfluidization treatment (50–200 MPa, single pass) on pH, refractive index (RI), free fatty acid (FFA) values, colour measurements, rheology, particle size, structural properties and thermal properties of cow ghee (CG) were investigated. Upon microfluidization, the pH values of CG significantly increased from 4.5 to 4.9. The shear-thinning nature of microfluidized CG was demonstrated by a Rheogram between apparent viscosity and shear rate. At 50 MPa, the apparent viscosity of the sample increased but then decreased as the microfluidization pressure was increased. Thermal analysis revealed an increase in glass transition temperature (Tg) at 50 MPa from 32 to 37 °C and a significant effect was observed on it as the pressure was increased. GC-MS analysis revealed that microfluidization at 150 MPa reduced the cholesterol level in CG by 39.37%. The current research is the first one on microfluidization of CG and can open new channels on the research end.
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•Cow ghee was microfluidized at different pressure (50–200 MPa) using single pass.•Y type chamber preserved the quality parameters, FFA, colour and RI.•Microfluidization increased the Tg showing highest at 50 MPa.•Microfluidized cow ghee had shown shear thinning rheology.•Highest increase in apparent viscosity was observed at 50 MPa.
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