Thermally oxidized vegetable ghee was fed to the rabbits for 14 days with specific doses of sea buckthorn seed oil (SO). The ghee and SO were characterized for quality parameters and fatty acid ...composition using GC-MS. Rabbits serum lipid profile, hematology and histology were investigated. Major fatty acids were palmitic acid (44%) and oleic acid (46%) in ghee, while SO contains oleic acid (56.4%) and linoleic acid (18.7%). Results showed that oxidized vegetable ghee increases the serum total cholesterol, LDL-cholesterols, triglycerides and decrease the serum glucose. Oxidized ghee produced toxic effects in the liver and hematological parameters. Sea buckthorn oil supplementation significantly lowered the serum LDL-cholesterols, triglycerides and increased serum glucose and body weight of the animals. Sea buckthorn oil was found to reduce the toxic effects and degenerative changes in the liver and thus provides protection against the thermally oxidized lipids induced oxidative stress.
Desi ghee, obtained by buffalo and cow milk, is highly expensive because it contains valuable vitamins and conjugated linoleic acid (CLA). Its high demand and cost result in to its adulteration with ...inferior banaspati ghee. In this study, Fluorescence spectroscopy along with multivariate analysis has been utilised for the detection and quantification of adulteration. Spectroscopic analysis showed that buffalo ghee contains more vitamins and CLA than cow, whereas cow ghee is enriched with beta-carotene. For multivariate analysis, principle component analysis (PCA) and partial least square regression (PLSR) have been applied on the spectral data for the determination of adulteration. PLSR model was authenticated by predicting 23 unknown samples including 3 commercial brands of desi ghee. The root mean square error in prediction (RMSEP) of unknown samples was found to be 1.7 which is a reasonable value for quantitative prediction. Due to non-destructive and requiring no sample pre-treatment, this method can effectively be employed as on line characterization tool for the food safety assurance.
In the current study, the effect of ghee extraction methods (direct cream DC, milk butter MB and milk skin MS) on its molecular composition has been investigated using Fluorescence spectroscopy. The ...excitation wavelength of 300 nm was found the best to produce pronounced spectral signatures of beta-carotene, vitamins and conjugated linoleic acid (CLA) in both cow and buffalo ghee types. Principal component analysis (PCA) has been applied on the spectral data to visualize the classification among ghee samples extracted by three methods. Both cow and buffalo ghee contain spectral signatures of vitamin A, E, K, D and CLA which has been verified through plotting loading vectors. The analysis of loading plots has been suggested that for cow ghee, MS extraction method conserve relatively higher concentration of beta carotene while DC and MB methods are a good choice for preserving relatively more concentrations of vitamins D, E and K. Similarly, for buffalo ghee, MS extraction method appear with higher concentration of CLA, whereas DC extraction method looks to preserve relatively higher concentration of vitamin A while MB method retains relatively low concentration of CLA and vitamins as compared to other two methods.
In this study, the potential of Raman spectroscopy has been utilized to characterize the methods direct cream (DC), milk butter (MB) and milk skin (MS) used for the extraction of desi ghee from ...buffalo and cow milk. Raman spectra from six types of ghee samples extracted by above methods were acquired using two laser wavelengths of 532 and 785 nm. The Raman spectra of cow ghee revealed that it contains three bands of beta-carotene at 1005, 1156 and 1520 cm−1 which differentiated it from buffalo ghee. To highlight small spectral differences, statistical analysis through principal component analysis (PCA) has been performed on the Raman spectra of ghee samples to reach subsequent conclusion. Based on the variations in molecular composition of cow ghee samples, it has been found that DC method retain relatively higher concentration of beta-carotene and MB method contain higher concentration of conjugated linoleic acid (CLA) and fatty acids than MS method. Similarly, DC & MS methods were found best for retaining relatively higher concentration of CLA and fatty acids in buffalo ghee as compared to MB method which retains relatively higher concentration of fatty acids.
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•Desi ghee is a type of clarified butter obtained from buffalo and cow milk.•Desi ghee is commonly extracted by Direct cream (DC), Milk butter (MB) and milk skin (MS) methods.•Both ghee types contained valuable ingredients which slightly change their concentration during extraction methods.•DC method retains higher concentration of beta-carotene and MB was found to retain higher concentration of CLA, lipids and fatty acids in cow ghee.•Buffalo ghee extracted from DC & MS method retain higher concentration of CLA and MB method retain slightly higher concentration of fatty acids and lipids.
Fluorescence spectroscopy has been utilised to characterise ghee extracted from buffalo and cow milk. Using an excitation wavelength of 320 nm, emission spectra of buffalo and cow ghee; vitamins A, ...B12, D, E, K; and conjugated linoleic acid (CLA) were acquired by using spectrofluorometer. The bands at 390, 440, 480 and 525 nm were assigned to fat‐soluble vitamins, CLA, vitamin A and beta‐carotene. Moreover, spectra of vitamins and CLA confirmed their presence in both ghee types. The spectral differences were highlighted through principle component analysis that has been applied for the detection of adulteration of cow milk in buffalo ghee.
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•Distinct differences in the ATR-FTIR spectra of anhydrous milk fat and Vanaspati ghee (hydrogenated vegetable oil) were observed.•PCA in the ranges of 1120–1080 cm−1 and 985–955 cm−1 ...showed distinct clusters of all samples.•SIMCA approach showed 100% classification efficiency for control and adulterated samples.•ATR-FTIR coupled with chemometrics could detect even 1% of vegetable ghee in milk fat.
Anhydrous milk fat, a household staple in domestic India, faces the threat of adulteration due to its high cost. Vanaspati ghee (hydrogenated vegetable oil) is one such adulterant that has been reported in ghee. The presence of vanaspati ghee (hydrogenated vegetable oil) in anhydrous milk fat was investigated using ATR-FTIR spectroscopy in combination with chemometric techniques. Spectral data were collected for pure ghee, vanaspati ghee, and ghee samples spiked with vanaspati ghee at different levels (1 %, 3 %, 5 %, 7 %, 9 %, 12 %, and 15 %), encompassing the wavenumber range of 4000–500 cm−1. PCA analysis revealed distinct clustering patterns in specific wavenumber regions (1120–1080 cm−1 and 985–955 cm−1) at a significance level of 5 %, effectively distinguishing pure ghee from adulterated samples. SIMCA showed 100 % classification efficiency for pure and vanaspati ghee samples. Additionally, the developed PLS and PCR models exhibited high R2 values (∼1), indicating robust predictive accuracy for detecting vanaspati ghee adulteration in ghee at different concentrations. Thus, ATR-FTIR and chemometrics successfully enabled the detection of vanaspati ghee in milk fat, with a sensitivity as high as 1 %.
In the present study, a comparison of five peroxide analytical methods was performed using oxidized ghee. The methods included the three iodometric titration viz. Bureau of Indian Standard (BIS), ...Association of Analytical Communities (AOAC) and American Oil Chemists' Society (AOCS), and two colorimetric methods, the ferrous xylenol orange (FOX) and ferric thiocyanate (International Dairy Federation, IDF) methods based on oxidation of iron. Six ghee samples were stored at 80 °C to accelerate deterioration and sampled periodically (every 48 h) for peroxides. Results were compared using the five methods for analysis as well as a flavor score (9 point hedonic scale). The correlation coefficients obtained using the different methods were in the order: FOX (-0.836) > IDF (-0.821) > AOCS (-0.798) > AOAC (-0.795) > BIS (-0.754). Thus, among the five methods used for determination of peroxide value of ghee during storage, the highest coefficient of correlation was obtained for the FOX method. The high correlations between the FOX and flavor data indicated that FOX was the most suitable method tested to determine peroxide value in oxidized ghee.
As the problem of product adulteration has always existed in the ghee industry, there is an urgent need exists for a reliable and rapid method to distinguish the authenticity of ghee. In this study, ...adulterated ghee samples with different concentrations were identified by high-resolution Raman spectroscopy combined with multivariate data analysis. The band differences of 1007, 1156, and 1520 cm−1 assigned to β-carotene and 1656 cm−1 assigned to CLA in the Raman spectra of ghee were investigated. The partial least squares discrimination analysis (PLS-DA) model established in the whole spectral range was able to identify the yak ghee samples adulterated with cattle-yak ghee of more than 5% mass fraction, and the total correctness of both the training and prediction sets was 100%. The results demonstrated that Raman spectroscopy combined with chemometric methods has a broad application potential in the identification of adulterated ghee products as a functional analysis technique for rapid detection.
•Raman spectroscopy was used to characterize the spectra of Yak ghee.•The adulteration model of ghee using partial least squares discriminant analysis.•This method is a rapid and less labor-intensive way to identify adulterated ghee.
•Total 320 commonly consumed oils and fat evaluated for fatty acid profile.•Several ‘Vanaspati’ samples showed trans fatty acid beyond limit stipulated by FSSAI.•Soybean oil exhibited TPUFA/TSFA ...ratio as per WHO recommend value.•Coconut oil contained highest levels of saturated fatty acid.
A total 320 samples of edible oils and fats (Oils-236; Vanaspati- 45; Ghee-39) were sampled from 107 sampling sites in India and were evaluated for their fatty acid profile. This is the first comprehensive report on fatty acids profile of fats & oil commonly consumed in India. Every variety of edible oil showed its own unique fatty acid profile with significant variation within each individual fatty acid. Pure safflower oil exhibited the highest total TPUFA (76.78%) while the highest TSFA was noticed for coconut oil (90.84%). High level of erucic acid in the range of 48.5 to 54.2% was observed in mustard oil.. Groundnut and rice bran oils showed TPUFA/TSFA ratio closer to WHO recommended value. Several vanaspati samples exhibited trans fatty acid beyond the permitted limit while trace amount of the same was also detected in ghee.
Abstract
The repeated use of cooking oils and ghee for the deep frying of food materials may affect their nutritional quality. The present study evaluated the effect of repeated frying on the ...physicochemical characteristics and antiradical potential of canola oil and ghee. The oil and ghee were used for frying of fish and chicken for 2, 4, 6, 8, and 10 frying cycles followed by the analysis of physicochemical, oxidative stress, and antiradical parameters. Regression analysis of the data showed a frying cycle‐dependent significant linear increase in saponification (
R
2
= 0.9507–0.9748), peroxide and acid values (
R
2
= 0.956–0.9915), and malondialdehyde (MDA) production (
R
2
= 0.9058–0.9557) of canola oil and ghee subjected to fish and chicken frying but exponential increase in saponification value (
R
2
= 0.9778) and MDA production (
R
2
= 0.7407) of canola oil and ghee used for fish frying. The increase in the number of frying cycles linearly decreased the iodine value (
R
2
= 0.9781–0.9924), and 1, 1‐diphenyl‐2‐picrylhydrazyl, hydroxyl, and 2, 2′‐azino‐bis(3‐ethylbenzthiazoline‐6‐sulfonic acid) radical scavenging potential (
R
2
= 0.9089–0.9979) of canola oil and ghee. Repeated frying in cooking oil and ghee increases oxidative stress and decreases their physicochemical and antioxidant qualities. Canola oil was comparatively more oxidative resistant than canola ghee. The regression equations derived from regression analysis will guide researchers to conduct similar types of univariate studies.
