Ghee is well known clarified butter of animal origin (namely derived from sheep milk), it has been used for decades in Iraq for preparing deserts, but nowadays, its nutritional value has been ...reviewed and is an area of controversy because of its high content of saturated fatty acids; however, the sunflower seeds oil available in the market may not be of that good quality. Comparing the effect of ghee to the effect of sunflower seeds oil may help better understand this controversy, the purpose of this study was to compare the effects of using animal ghee and sunflower seed oil on the liver's histopathology and related to various biochemical alterations in rats. We used 36 animals divided into three groups to accomplish this goal. The first group, which received a typical conventional diet, was regarded as a control group. The second group was given a diet that included 5% animal ghee. And the final group had a diet that included 5% sunflower oil. Blood samples were taken at intervals of 0, 2, and 4 consecutive weeks. There are an increase in the weights of animals in the sunflower oil-fed group with an increase in cholesterol and liver function enzymes ALT and AST in the blood compared with the group treated with ghee, which showed no change in animal weights and low cholesterol with decreased liver function enzymes The histopathological changes of the rat's liver revealed mild to moderate lesions in the Ghee fed group representing by vacuolar degeneration of hepatocytes and focal infiltration of inflammatory cells after four weeks of treatment. In the Sunflower seeds oil-fed group, the liver revealed more severe lesions than the rat treated in the ghee group, as severe vacuolar degeneration and necrosis of hepatocytes with fatty change, generalized congestion of blood vessels, infiltration of inflammatory cells in the portal area and hyperplasia of bile canaliculi. According to the study, animal ghee has advantages over sunflower seed oil regarding hepatic histological changes and concomitant biochemical changes in rats.
Acute pancreatitis (AP) is an inflammatory disease that causes severe tissue damage. Ghee butter from bovine colostrum (GBBC) is a clarified butter produced by heating milk fat to 40 °C and ...separating the precipitating protein. As colostrum mainly contains fatty acids (FAs), immunoglobulins, maternal immune cells, and cytokines, we hypothesized that it may exert anti-inflammatory effects. We investigated the effects of GBBC on experimental AP in mice. Two intraperitoneal (ip) injections of L-arginine (8%) were given 1 h apart to generate the AP murine model. After 12 h from the first L-arginine injection, mice were divided into the following experimental groups: AP mice treated with GBBC (oral gavage (po) every 12 h) and non-treated AP mice (po vehicle every 12 h). Control animals received vehicle only. At 72 h, mice were euthanized. Histopathological examination along with myeloperoxidase (MPO) and amylase/lipase activity assays were performed. In a separate set of experiments, FFAR1 and FFAR4 antagonists were used to verify the involvement of respective receptors. Administration of GBBC decreased MPO activity in the pancreas and lungs along with the microscopical severity of AP in mice. Moreover, treatment with GBBC normalized pancreatic enzyme activity. FFAR1 and FFAR4 antagonists tended to reverse the anti-inflammatory effect of GBBC in mouse AP. Our results suggest that GBBC displays anti-inflammatory effects in the mouse model of AP, with the putative involvement of FFARs. This is the first study to show the anti-inflammatory potential of a nutritional supplement derived from GBBC.
Lighting the lamp is an ancient tradition of Indian culture. Various cultures such as Indian, Chinese, Tibetan, Japanese, etc. widely use ghee for religious purposes. In India, Ghee is an essential ...component of most of the rituals. Ayurveda suggests different types of vegetative oils and ghee (clarified butter) for Ayurvedic preparations. Both ghee and peanut oil are commonly used in food preparations. Besides for eating, both ghee and peanut oil lamps are also commonly used for lighting lamps in India. Hence, evaluating the emissions from these lamps is of interest. In the present comparative study we have evaluated the emission of air pollutants: Particular Matter (PM1, PM2.5, PM10), Sulphur Dioxide (SO2), Nitrogen Dioxide (NO2), Ozone, Carbon Monoxide (CO), and Carbon Dioxide (CO2) from peanut oil and ghee lamps. We found that there was no significant difference between oil and ghee lamps for all emissions except for CO, where there was a significant reduction (15.93%, p= 0.0183) in ghee lamps compared to peanut oil lamps. Lower CO from ghee lamps than that from peanut oil lamps might be due to differences in the combustion efficiency resulting from chemical structure differences. Thus, the present finding of reduced CO emission from ghee lamps supports its wide use as a component in Indian religious purposes, Vedic-rituals of Yagya or Havan and meals.
Ghŗ̥ta mūrcchana is a process of pre-treatment recommended in Ayurveda to purify ghee before it can be used for siddha ghŗ̥ta which is claimed to improve the properties of the ghee in general and ...that of the prepared siddha ghŗ̥ta.
This work is aimed at studying the physiochemical properties of ghee and mūrcchita ghŗ̥ta in order to understand the impact of ghŗ̥ta mūrcchana process.
Ghee and mūrcchita ghŗ̥ta were prepared from the milk of local Pahadi, Jersey and Holstein cows. The samples were characterized by FTIR spectroscopy, differential scanning calorimetry and free fatty acid measurements.
Among the samples studied, the Holstein cow ghee was found to contain the least amount of free acid (1.34%) whereas ghŗ̥ta mūrcchana process led to further decrease in the free acid content polymorphism was observed in the samples as evidenced by multiple melting points. In most cases, mūrcchita ghŗ̥ta was found to contain less solid fat than the corresponding ghee implying that the high melting compound was converted to low melting one during the process.
The observed lowering of free fatty acid and solid fat contents in the ghee samples may provide a possible validation to the performance enhancement of the ghŗ̥ta mūrcchana process.
Gheeis a dairy product widely consumed in India, north-Africa, and Middle East countries, havingbeneficialpharmacologicaleffects. Thisstudyaimsto characterize the effects of aromatic plants addition ...(rosemary and clove) on the nutritional, volatile and oxidative profile of cow ghee and to evaluate the effect of flavored ghee on the fibroblasts migration during wound healing in vitro assay. Two flavored ghee products were obtained byadding clove (CG) and rosemary (RG) as aromatic plants through maceration incattletraditional ghee (BT). It was revealed that enriched ghee samples had significantly lower peroxide values (6.76 and 6.80 meqO2 /kg) compared to control samples (8.20 meqO2 /kg). Moreover, the addition of rosemary and clove change the volatile profile, and increased the retinol levels of ghee (BT: 1.3 mg/kg; CG: 1.9 mg/kg; and RG: 3.05 mg/kg). Liquid-chromatography analyses revealed the presence of targeted phenolic compounds such as carnosic acid, rutin and gallic acid in CG and RG, showing thus, the transfer of polyphenols from aromatic plants into the ghee matrix. On the other hand, the fatty acid composition of ghee remained unchanged. The major components of the prepared ghee samples contributed to rising significantly the human fibroblast migration in wound healing in vitro assay. The results obtained underline that the flavored ghee samples could improve skin regeneration, making them potentials therapeutic ingredients in skincare formulations.
The India’s annual milk and ghee production are approximately estimated as 160 MT and 1.72 MT respectively. India has the largest production of Ghee in the dairy Industry worldwide. Ghee consumption ...in India is 28% annually after fluid milk i.e. 44% due to high consumer demand. The butter churner, butter melter, ghee boiler and ghee clarifier are the key subunits of ghee production plant. The dairy industry is characterised by high energy consumption for production of Ghee and Butter in the country. The thermo-economic analysis and thermodynamic derivatives calculated in this study. The value of the universal exergy efficiency and specific exergy destruction of the plant was found as 34.21% and 438.61 kJ/kg respectively. The cost rate of exergy destruction for the entire plant was calculated as 3270.68 R/H; 39% of which was contributed by boiler for ghee production (ghee boiler). The highest value of percentage relative cost difference was associated with butter melter (97.29%) followed by butter churner (96.73%). The thermo-economic factor butter churner (8.00%) and ghee boiler (1.09%) revealed that impact of capital investment was more influential in former while exergetic degradation appeared to be more noticeable in latter.
•Exergy Efficiency of the plant was performed in this work.•Thermo-economic analysis of ghee production plant studied on actual plant data.•The Specific Exergy Destruction of plant ascertained to be 438.61 kJ/kg.•The Specific Exergy Improvement Potential of plant estimated as 314.26 kJ/kg.•Total plant operating cost and specific manufacturing cost of Ghee is calculated.
This study aimed to investigate the fatty acids, vitamins, and minerals of ghee from various animal milk from different countries, such as India, Kazakhstan, Kyrgyzstan, Mongolia, and Turkey. Ghee ...consists of 98.9% of fat, irrespective of the animal source. Among the short- and medium-chain saturated fatty acids, all samples contain butyric (C4:0), caproic (C6:0), caprylic (C8:0), and capric acid (C10:0). Mare and goat ghee additionally contain undecanoic acid (C11:0). Major fatty acids were myristic acid (C14:0), palmitic acid (C16:0), stearic acid (C18:0), and monounsaturated fatty acid was oleic acid (C18:1 cis 9). Notably, camel and mare ghee have the highest values of polyunsaturated fatty acids. Regarding minerals, the average levels were 5.48 mg/100 g for calcium, 5.04 mg/100 g for potassium, and 23.6 mg/100 g for phosphorus. Ghee also contains β-carotene at an average of 392 µg/100 g, vitamin A at 606 µg/100 g, and vitamin E at 1650 µg/100 g. The aforementioned results underscore the variation in the nutritional composition of ghee according to its geographical origin and source.
•Ghee can provide 11% of the daily vitamin E intake and 100% of vitamin A.•Ghee contains butyric acid, a valuable short-chain fatty acid.•Among unsaturated fatty acids, oleic acid was dominant in all ghee samples.•Ghee can be considered a source of essential omega-3 α-linolenic acid.•Except for cow's ghee, all ghee contains an omega-6 fatty acid docosadienic acid.
Mango seed kernel (MSK) extract contains phytochemicals, bioactives, and fatty acids that are of interest to food and nutritional scientists. The subcritical water extraction process (SCWE) can be ...effective in extracting valuable bioactives from MSK. In this study, SCWE was investigated and optimized for the extraction of bioactives from MSK using Box–Behnken experimental design. The extract yield was examined as a function of various process variables, namely, solvent-to-feed (L/S) ratio, extraction temperature (T), and extraction time (t). Analysis of variance (ANOVA) for experimental results showed that extraction temperature was the most significant variable that impacted the extract yield. A maximum yield of 52.3% was obtained at optimized extraction conditions of L/S ratio = 20.7, T = 116.5 °C, and t = 45 min. Antioxidant assessment of the SCWE extract obtained at the optimized conditions showed higher total phenolic content (19.2 mg GAE/g), and DPPH and ABTS radical scavenging activity (>91%), than the extracts obtained by conventional hot water extraction and ultra-sound assisted extraction. Furthermore, an assessment of the MSK extract as a natural preservative showed that its inclusion (20% v/v) improved the oxidative stability of cow ghee with a par performance to synthetic butylated hydroxyanisole antioxidant (0.02% w/v). Thus, the study demonstrated SCWE as an effective green method for the production of MSK extract that could be applied for the preservation of oxidative food products.
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