Ghee, the clarified butter fat being the costliest fat among other edible oils and fats in India, prone to adulteration with highly manipulated cheaper oils/fats, especially during lean season. The ...present investigation carried on triglycerides profile of one of the latest components of the adulterant fat i.e. RM (Reichert–Meissl)-adjuster, has been exploited to check the adulteration of ghee with a newly emerged highly manipulated fat. Using standardized (S)-limits specified by the ISO/IDF for cow milk fat, the minimum level of detection of the adulterant fat was observed as 7.5%. However, in case of buffalo ghee, due to non-availability of the ISO/IDF limits, the detection of this adulterant fat in buffalo ghee was not possible. Gas chromatograms showed specific signature peaks of large size in the retention time region of 4.5 to 6.5 min for RM-adjuster and adulterant fat, whereas no such peaks were observed in pure cow and buffalo ghee samples. The new approach of zooming in and superimposing of selected peaks in the chromatograms of triglycerides of suspected ghee has been used as a strategy to find adulterant fat’s presence. Through this approach, the addition of RM-adjusted highly manipulated foreign fat (adulterant fat) to the tune of even 0.5% could be achieved in both cow as well as buffalo ghee.
In this study, proton transfer reaction‐mass spectrometry (PTR‐MS), coupled with a time‐of‐flight mass analyzer and a multipurpose automatic sampler, was evaluated as a rapid and nondestructive tool ...for the quality control of anhydrous milk fat. Anhydrous milk fats packed in cardboard and bag‐in‐box were compared during refrigerated shelf life at 4°C for 9 months. Anhydrous milk fat samples were taken at 120, 180, and 240 days and measured by PTR‐MS during storage at 50°C for 11 days. Univariate and multivariate data analysis were performed in order to classify samples according to the packaging type and compare aromatic profiles.
Markers related to both packaging and storage duration were identified, and all stored samples were clearly distinguishable from reference fresh samples. Significant differences in some key butter aroma compounds such as 2‐pentanone, 2‐heptanone, 2/3‐methylbutanal, acetoin, and butanoic acid were observed between different types of packaging. During the refrigerated storage, differences related to packaging are more evident, while during the storage at 50°C, the fat oxidation induced by the high temperature becomes the most relevant phenomenon independently of the packaging type. These results indicate the importance of avoiding anhydrous milk fat storage at 50°C for long times during industrial production processes. All together data demonstrated the viability of PTR‐MS as a rapid and high‐sensitivity tool in agroindustry quality control program.
The intake of various types and amounts of dietary fats influences metabolic and cardiovascular health. Hence, this study evaluated the impact of routinely consumed Pakistani dietary fats on their ...cardiometabolic impact. For this, we made four groups of mice, each comprising 5 animals: (1) C-ND: Control mice on a normal diet, (2) HFD-DG: High-fat diet mice on a normal diet plus 10% (
/
) desi ghee, (3) HFD-O: Mice on normal diet plus 10% (
/
) plant oil (4) HFD-BG: Mice on normal diet plus 10% (
/
) banaspati ghee. Mice were fed for 16 weeks, and blood, liver, and heart samples were collected for biochemical, histological, and electron microscopic analysis. The physical factors indicated that mice fed on HFD gained more body weight than the C-ND group. Blood parameters do not show significant differences, but overall, the glucose and cholesterol concentrations were raised in the mice fed with a fat-rich diet, with the highest concentrations in the HFD-BG group. The mice fed with HFD-BG and HFD-O had more lipid droplets in the liver, compared to HFD-DG and C-ND.
Summary
Ayurvedic literature has demonstrated the healing properties of ghee when used systemically and topically. Ghee possesses regenerative properties that can heal wounds, and therefore, the ...study aimed to compare different types of Tunisian ghee (traditional and industrial cow, goat and sheep) for their wound healing activity. Comparison of the ghee was achieved by studying their antioxidant activity, oxidative stability, fatty acids and vitamin composition analysis, as well as their ability to stimulate dermal fibroblast migration and wound healing process. This study indicates that this Tunisian product with high antioxidant capacity rich in vitamins A and E could improve fibroblast migration, suggesting thus an application as a healing element in an ointment base.
Tunisian ghee from goat, cow, and sheep are rich in medium‐chain fatty acids, having anti‐inflammatory and wound healing effects, and vitamins A and E, which are valuable for their antioxidant properties and their stimulatory effect of the immune system.
The physicochemical, sensory characteristics, and fatty acids composition of two traditional ghee made from native West Azarbaijan buffalo and cow milk was investigated. In order to determine the ...oxidative stability, free fatty acids (FFAs) content and peroxide value (PV) of ghee samples were determined during 6 months of storage at ambient temperature (25˚C). The yield of buffalo ghee was significantly higher compared to cow ghee (6.01 versus 3.10%). No significant difference was observed in the saponification value, iodine value, refractive index, and slip melting point between two ghee samples (p >0.05). FFAs content and PV of ghee samples increased significantly during six months of storage (p<0.05). At the end of storage, the PV in buffalo ghee (0.34 meqO2/kg) was significantly lower than that of cow ghee (0.39 meqO2/kg) (p<0.05). Fatty acid composition analysis revealed a high degree of saturation (67.93 and 72.69% in buffalo and cow ghee, respectively), with C14:0, C16:0, and C18:0 being the predominant saturated fatty acids. On the other hand, C18:1 and C18:2 were the main monounsaturated and polyunsaturated fatty acids in buffalo and cow ghee. Buffalo ghee displayed a significantly higher level of conjugated linoleic acid than that of cow ghee (p<0.05). Significantly higher scores were given to buffalo ghee by the panelists for all evaluated sensory attributes (p<0.05). According to the findings of this study, buffalo ghee has high nutritional potential as well as consumer acceptance, and its development would improve the livelihoods of rural herders by promoting their market share and preventing the stagnation of buffalo breeding activity.
Rice exhibits relatively high glycemic index (GI) value compared to other carbohydrate rich foods. Eating rice as a staple food and leading sedentary life style may lead to obesity and type‐II ...diabetes. National Rice Research Institute (ICAR‐NRRI), Cuttack, India released varieties were analyzed for low GI and high resistant starch (RS) content. Large variations were observed in the GI (57.5–76.4) and RS content (0.28–2.94%) among the varieties. The rice Shaktiman had the lowest GI (57.50) with relatively high RS content (2.11%) while Gayatri had the highest RS (2.94%) with relatively low GI (60.31) value. Addition of pigeon pea to rice resulted in lowering of GI and increased RS content compared to other pulses. Addition of ghee (clarified butter) to rice during cooking resulted in lowering of GI and increase in RS content. The effect was not so pronounced with vegetable oils. Addition of vegetables like fenugreek and cauliflower to rice caused much more lowering of GI as compared to other vegetables. The findings emphasize the importance of identifying and developing rice with low GI and high RS content. This also highlights the importance of formulating food combinations of rice with other edible commodities that suit diabetics.
Rice exhibits a relatively high glycemic index (GI) value compared to other carbohydrate rich foods. National Rice Research Institute (ICAR‐NRRI), Cuttack, India released varieties are analyzed for low GI and high resistant starch (RS) content. Large variations were observed in the GI (57.5–76.4) and RS content (0.28–2.94%) among the varieties.
Large-scale food fortification (LSFF) is a cost-effective intervention that is widely implemented, but there is scope to further increase its potential. To identify gaps and opportunities, we first ...accessed the Global Fortification Data Exchange (GFDx) to identify countries that could benefit from new fortification programs. Second, we aggregated Fortification Assessment Coverage Toolkit (FACT) survey data from 16 countries to ascertain LSFF coverage and gaps therein. Third, we extended our narrative review to assess current innovations. We identified 84 countries as good candidates for new LSFF programs. FACT data revealed that the potential of oil/ghee and salt fortification is not being met due mainly to low coverage of adequately fortified foods (quality). Wheat, rice and maize flour fortification have similar quality issues combined with lower coverage of the fortifiable food at population-level (< 50%). A four-pronged strategy is needed to meet the unfinished agenda: first, establish new LSFF programs where warranted; second, systems innovations informed by implementation research to address coverage and quality gaps; third, advocacy to form new partnerships and resources, particularly with the private sector; and finally, exploration of new fortificants and vehicles (e.g. bouillon cubes; salt fortified with multiple nutrients) and other innovations that can address existing challenges.
In Ayurveda, pure ghee is used as one of the components for the treatment of pain caused by the bone fracture. In this study, novel nanocomposites based on polyurethane (PU), ghee and propolis were ...developed using the electrospinning technique. Morphology analysis revealed that the novel developed PU/ghee (817 ± 138.39 nm) and PU/ghee/propolis (576 ± 144.96 nm) nanocomposites possessed smaller fiber diameter than the pure PU membrane (890 ± 116.911 nm). The presence of ghee and propolis in PU was confirmed by hydrogen bond formation as revealed in Fourier infrared analysis. The contact angle was found to be increased in PU/ghee (122° ± 1°) indicating the hydrophobic nature while the angle was decreased in PU/ghee/propolis (55° ± 1°) suggesting the hydrophilic nature. The surface roughness of electrospun nanocomposites was found to decrease while thermal stability was observed to be enhanced for the nanocomposite as indicated in atomic force microscopy and thermogravimetric analysis. Further, the blood compatibility assessments revealed the delayed activation of blood clots in the electrospun scaffolds suggesting better blood compatibility. Moreover, the hemolytic assay suggested the developed nanocomposites (PU/ghee – 1.61% and PU/ghee/propolis – 1.52%) as non-hemolytic material and also enhanced safety to RBCs. The cytocompatibility studied revealed the better proliferation rates of human fibroblast cells in the developed nanocomposites (PU/ghee – 148.3% ± 6.028% and PU/ghee/propolis – 156.7% ± 5.686%) indicating its non-toxicity. So, the newly developed PU/ghee and PU/ghee/propolis nanocomposites were found to possess desirable characteristics such as better physicochemical, improved blood compatibility and non-toxic behavior which might be utilized as an appropriate candidate for bone tissue engineering.
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