Ghee Samples Research Articles

Analysis of volatile organic compounds (VOCs) in yak ghee from different pastoral areas of China based on GC-IMS

In this study, for the first time, gas chromatography-ion mobility spectrometry (GC-IMS) was used to analyze the differences of volatile organic compounds (VOCs) in 12 ghee samples from different pastoral areas of China. A total of 72 VOCs from different pastoral areas were identified in ghee. The topographic maps and fingerprints showed the differences in VOCs in ghee from different pastoral areas of China. It can be found that the ghee in the Xizang pastoral area contained the most esters, and the ghee in the Qinghai pastoral area contained the most ketones. Xizang and Qinghai also had the highest total VOCs, but Gansu had the lowest. In addition, there were significant differences in VOCs between Xinjiang cattle ghee and yak ghee. PLS-DA can distinguish ghee from different pastoral areas. In summary, GC-IMS technology can be used to construct ghee flavor fingerprints in different pastoral areas of China, which provides a theoretical basis and data support for the traceability of ghee origin.

Antioxidant activities of lemon and mandarin peel extracts as natural preservatives in ghee (butter oil) stored at different storage temperatures

Using natural preservatives in ghee and fat-rich products has great economic importance as it can minimize adverse effects on human health and improve the marketing prospects of products. The present study aimed to use lemon (Citrus lemon L.) and mandarin (Citrus reticulata L.) peel extracts as natural preservatives instead of synthetic antioxidants of butylated hydroxyanisole (BHA) to retard the oxidation of ghee during accelerated storage at various temperatures. Antioxidant activities of lemon peel extracts (LPE), mandarin peel extracts (MPE) and BHA in ghee samples stored at different storage temperatures (T1: 5±2°C, T2: 25±2°C, T3: 60±2°C) were evaluated during the storage period (0, 20 and 40 days). The peroxide value (PV), free fatty acids (FFA), and antioxidant activity of the ghee samples were analyzed and compared with control sample (without additives). The PV and FFA content were significantly higher in the control sample than in the ghee samples treated with BHA, LPE, and MPE at all storage temperatures and during the storage period. All treatments led to a reduction in the PV and FFA content, but LPE had the most significant effect, followed by BHA and MPE, respectively. Antioxidant activity was evaluated by the 3-ethyl benzthiazoline-6-sulphonic acid (ABTS) assay; LPE had the highest antioxidant activity, followed by MPE. Compared to the control sample: BHA, LPE and MPE led to a higher reduction in the PV and FFA content of ghee samples at all storage temperatures and periods owing to their antioxidant activities. Results of incorporated samples showed that using LPE (0.1%) prevented the development of PV and FFA content of ghee samples less than using BHA (0.2%). The present study suggests that LPE (0.1%) could be used as a good natural antioxidant preservative to reduce oxidative deterioration of ghee and fat-rich products.

Comparative quality analysis of marketed and traditionally prepared Ghrita and Ayurveda formulation Jeevanthyadi ghrita

Abstract: INTRODUCTION: Ghee is an integral part of food and medicine in the Indian system of medicine. Recent and future market indicates the increasing demand for ghee. However, it comes with shadow of adulteration and substandard quality. This can ramify to Ayurveda domain and bring down the credibility of the health system. OBJECTIVE: Hence, we compared the quality of marketed and traditionally prepared ghee and also compared the prepared Jeevanthyadi ghrita (JG) with them. MATERIALS AND METHODS: Traditionally prepared ghee was procured from Madikeri, a small town in South Karnataka, India of a single breed cow Hallikar, reared in same farm. Highly marketed ghee sample was bought. Later, the traditionally prepared ghee was processed as JG as per Ayurveda classical reference. All three samples were subjected to FSSAI–AGMARK parameters. RESULTS AND DISCUSSION: All the samples were well within the standard range prescribed by FSSAI. However, there were nonsignificant differences in fatty acids polyunsaturated fatty acid and monounsaturated fatty acids and docosahexaenoic acid in all three samples. These variations could be due to seasonal, foliage provide to cow and method of preparation. Fortification of traditionally prepared ghrita with Ayurveda herbs as JG showed no deviations of standard values even after successive heating. CONCLUSION: It was noteworthy that the market sample showed no adulteration. However, the marketed ghee is prepared from direct cream method and from pooled milk of different species, which raises concerns for processing Ayurveda ghrita if procured from the market.

Mineral oil detection in ghee using attenuated total reflectance-fourier transform infrared spectroscopy (ATR-FTIR) in conjunction with chemometrics

Ghee (anhydrous milk fat), being a costly product, is susceptible to adulteration by unscrupulous personnel in the market. The presence of mineral oil in ghee was examined using Attenuated Total Reflectance-Fourier Transform Infrared spectroscopy (ATR-FTIR) spectroscopy in conjunction with chemometrics. Spectral data in the wavenumber range 4000–500 cm−1 were collected for pure ghee, mineral oil, and pure ghee samples spiked with mineral oil at different concentrations (2 %, 4 %, 6 %, 10 %, and 15 %). Principal Component Analysis (PCA) revealed distinct clustering patterns in specific wavenumber regions (1350–950 and 1800–1600 cm−1) at 5% level of significance, effectively distinguishing pure ghee from adulterated samples. Soft Independent Modeling of Class Analogy (SIMCA) showed classification efficiency of 100 % for the samples of pure ghee and mineral oil. Developed Partial Least Square (PLS) and Principal Component Regression (PCR) models showed high R2 values (above 0.99) indicating strong predictive accuracy for mineral oil adulteration levels in ghee. Thus, using ATR-FTIR and chemometrics, detection of as low as 2 % of mineral oil in ghee is possible.

Development and application of DPPH impregnated paper based color sensor disc to detect vegetable oils addition in cow ghee.

Ghee is a premium product in Southeast Asia and is prone to adulteration with vegetable oils/ fats. The main aim of the study was to develop an easy-to-use paper-based sensor to detect this adulteration. Hence, a protocol involving hexane and acetonitrile for the extraction of synthetic antioxidants from adulterated ghee and its rapid detection using DPPH was standardized. Paper-based discs impregnated with 4mM DPPH were developed. The developed paper-based disc sensors worked well and their response time was indirectly proportional to the antioxidant concentration (0.0025-0.02%). Using the developed disc sensors, the palm oil, and sunflower oil added to cow ghee @2.5% or more, and 1% or more, respectively could be detected. The shelf life of the developed sensors was 30 and 90days at 30°C and 4-6°C, respectively. In stored cow ghee samples, the response time of the sensors increased as the storage period of ghee samples increased. The cutoff limit to declare the sample of cow ghee as unadulterated was fixed to 60min. Based on the response time of the sensor, the level of detection of vegetable oils in stored cow ghee was found to be 2.5%.

Comparative study on physicochemical and sensory characteristics of two traditional ghee made from buffalo and cow milk

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.

Analysis of mixed ghee by using Raman spectroscopy

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.

Study on physicochemical properties, fatty acids, texture, antioxidant and antibacterial activities of ghee from different regions

Due to the lack of basic information on Chinese ghee and the increasing demand of consumers for natural oils, this study aims to explore and distinguish the quality characteristics of ghee in different regions of China. Ghee samples from 16 regions of Qinghai Province, Gansu Province, Xinjiang Uyghur Autonomous Region, and Tibet Autonomous Region were selected and their physicochemical properties, fatty acids, texture, antioxidant and antibacterial activities were determined. The results showed that: (1) The physicochemical properties of ghee were different from different regions, but the freshness and fat content are generally high. The results of iodine value and saponification value suggest that the fatty acid composition is good; (2) The unsaturated fatty acid/saturated fatty acid content of ghee in Tibet and Xinjiang ranges from 63.05% to 79.13%, which is better than that in other regions; (3) Gansu Diebu ghee has the highest hardness (40.69 N); (4) Ghee from different regions has good antioxidant activity, DPPH free radical scavenging activity is 30.45% to 58.06%, ABTS free radical scavenging activity is 41.14% to 65.53%, and has varying degrees of inhibition on gram-positive bacteria. In addition, yak ghee, cattle-yak ghee and cow ghee have better fatty acid composition and antibacterial ability than scalper ghee. The results of this study distinguish the differences in the quality characteristics of yak ghee in different geographical regions. Therefore, it can provide a theoretical basis for the origin tracing and quality-oriented improvement of yak ghee.

Detection of cotton seed oil in cow ghee using triglyceride profiling

The triglyceride profiling of ghee shows significant variations in different regions of India, influenced by factors such as feeding practices, fatty acid composition, lactation stage, and season. Our study focused on detecting and identifying ghee adulterated with cottonseed oil and ghee sourced from the cotton tract area. Triglyceride profiling was employed on pure, adulterated, and cotton tract area ghee samples. Our findings revealed consistent lower levels of triglycerides with carbon numbers 24 to 30 in cow ghee, while higher levels were observed for carbon numbers 38 to 40 and 50 to 54. However, in ghee adulterated with cottonseed oil, triglycerides with carbon numbers 34 to 38 significantly increased (p<0.05), while those with carbon numbers 50 to 52 decreased significantly (p<0.05)with increasing concentrations of cottonseed oil. To verify the authenticity of the ghee samples, we analyzed normal cow ghee from Livestock Research Centre, National Dairy Research Instituteusing parameters including S-total, S2, S3, S4, and S5. Theobserved values for these parameters (98.77 ± 0.23, 103.30 ± 0.19,99.55 ± 0.22, 97.42 ± 1.31, and 98.34 ± 0.27, respectively) fell within the range specified by International Organization for Standardization. In conclusion, our study highlights the potential of triglyceride profiling as an effective tool for detecting and differentiating ghee adulterated with cottonseed oil and ghee sourced from the cotton tract area. This method is suitable for detecting the presence of cottonseed oil to the tune of 10% in ghee. This technique provides valuable insights into assessing the authenticity and quality of ghee, contributing to the prevention of adulteration practices in the ghee industry

Microbial diversity of milk ghee in southern Gansu and its effect on the formation of ghee flavor compounds.

Ghee is a traditional Tibetan dairy product with high-fat content, low yield, plasticity, caseation, and rich nutrition. In this study, we analyzed the diversity of microbial communities in yak milk and ghee samples at high and low altitudes, especially the Lactobacillus genus, and further used metabolomic techniques to compare the differences in metabolites in yak ghee at different altitudes. The results showed that the increase in altitude had a significant and generally inhibitory effect on the microbial community diversity in milk ghee, and yak milk at high altitude was abundant in nutrients, which could antagonize the negative impact of increased altitude. Using non-targeted metabolomics, we infer the composition of flavor compounds in ghee: nine kinds of carboxylic acids, 11 kinds of esters, six kinds of ketones, two kinds of alcohols, and four kinds of alkene compounds, among which the key flavor compounds are dl-2-(acetylamino)-3-phenylephrine acid, 1-(4-methoxyphenyl)-2-propanone, sebacic acid, Lysope 18:1, and uracil 1-beta-d-arabinofuranoside. These flavor substances are found in Lactococcus, Lactobacillus, and Streptococcus. With the participation of Lactobacillus, it is synthesized through biosynthesis of alkaloids derived from ornithine, lysine, and nicotine acid and glyoxylate and decarboxylate metabolism, among which Lactococcus plays a key role. In this study, a variety of lactic acid bacteria related to ghee fermentation were screened out, revealing the composition of volatile flavor compounds in Gannan yak milk ghee in the Qinghai-Tibet Plateau and providing a reference for further key volatile flavor compounds and the formation mechanism of flavor compounds.

Investigation of S. Aureus in Butter and Ghee in Some Markets in Nyala Locality, South Dafour State, Sudan

This study was aiming at investigating S. aureus in butter and ghee in Nyala city in South Darfour State during the year 2021. A total of 80 milk products' samples (40 butter and 40 ghee) were collected from 4 markets (Nyala, El Ban gadeed, Manawashy and El Laloba) in Nyala Locality. Samples were examined bacteriologically using conventional and rapid API methods. All butter samples (100%) collected from El Laloba and Manawashy markets were positive for S. aureus. Eighty percent of the samples collected from Nyala market were positive for S. aureus. Sixty percent of the samples collected from El Ban gadeed market were positive for S. aureus. All ghee samples (100%) collected from El Laloba and El Bangadeed markets were negative for S. aureus. Sixty percent of the samples collected from Nyala and Manawashy markets were positive for S. aureus. The prevalence of S. aureus in butter samples in Nyala Locality was 85%. The prevalence of S. aureus in butter samples in Nyala Locality was 30%. Butter in Nyala Locality is highly contaminated and ghee is less contaminated with S. aureus. Pasteurization and heat treatment are highly recommended before processing of milk.

Retardation of oxidative rancidity in ghee adding orange peel powder at different storage temperature.

This study is aimed to determine and compare the antioxidant activity of Orange Peel Powder (OPP) in ghee at different temperatures (4°C, 25°C and 60°C) for divergent storage periods (0, 7, 14 and 21days). To compare the antioxidant potentiality, synthetic antioxidant BHA (Butylated Hydroxy Anisole) is used. Twelve ghee samples were prepared where one was control, another one was BHA treated and the rest ten were admixing OPP in ghee at different ratios. After sensory evaluation three highest scored ghee samples (0.5%. 1.0% and 1.5%) were selected. Samples were analyzed for peroxide (PV), thiobarbituric acid (TBA), free fatty acids (FFA) value and radical scavenging activity. Though storage temperature and storage period were increased OPP treated ghee samples peroxide, TBA and FFA values were lowered significantly compared to control samples. Moreover, 1.0% and 1.5% OPP treated ghee samples such values were lowered than BHA treated ghee samples and all these are on the favor of ghee quality. OPP treated ghee samples' DPPH quench potentiality is also stronger than BHA treated ghee samples. Therefore, OPP is a great source of antioxidants and this can be used in ghee as a natural source of antioxidants.

Physico-chemical and color parameters to distinguish cow ghee from buffalo ghee.

Ghee production form one of the largest segments of the milk consumption and utilization pattern in India. Recently, cow ghee has become more popular and fetching premium over buffalo ghee as there are innumerable health benefits credit to cow ghee since they contain an important array of nutrients and therapeutic principles. Therefore, the present investigation was conducted to differentiate and characterize cow ghee from buffalo ghee using physico-chemical parameters viz. BR reading, RM value, Polenske value, Kirschner value and different color values. Pure cow and buffalo ghee samples were prepared using creamery butter method. Pure ghee samples (cow and buffalo) and cow ghee samples admixed with buffalo ghee @ 5%, 10%, 15% and 20% were analyzed for above mentioned physico-chemical parameters and different color parameters. The results revealed that BR reading, RM value, Polenske value and Kirschner value of pure cow ghee ranged from 41.87-43.62, 27.5-31.13, 1.30-1.90 and 20.74-24.14 and in buffalo ghee these values ranged from 40.01-43.23, 31.91-39.99, 1.10-1.50 and 26.84-33.96, respectively. The color values i.e. lightness (L), redness(a), yellowness (b), yellowness index (Y) and whiteness index (W) of pure cow ghee ranged from 70.17-81.56, -14.04 to -28.96, 59.68-79.31, 74.25-88.92 and 16.07-28.85 and of buffalo ghee ranged from 71.89-83.71, -1.07 to -11.92, 1.39-9.61, 5.21-22.46 and 68.74-84.61. BR reading, RM value, Polenske value and L, a, b and Y of cow ghee adulterated with buffalo ghee up to 20% falls within the range of different pure cow ghee samples but whiteness index (W) and Kirschner value of admixed cow ghee (23.91 and 34.86) were having significantly higher values than the pure cow ghee (21.07 and 25.45, respectively). Kirschner Value and whiteness index (W) can be used to distinguish cow ghee from buffalo ghee.

Intra-species variation in fatty acid profile and nutritional indices of cattle (Bos indicus), buffalo (Bubalus bubalis) and goat (Capra hircus) ghee deciphered using GC-FID and FT-IR spectroscopy

Nutritional quality of ghee samples prepared from cattle, buffalo and goat milk was evaluated based on fatty acid profiling. Short-chain and medium-chain fatty acids were highest (P < 0.05) in goat ghee indicating higher digestibility. Besides lower saturated fatty acids (55.10 g 100 g−1), Sahiwal ghee had highest (P < 0.05) oleic acid (35.40 g 100 g−1) and conjugated linoleic acid content (0.52 g 100 g−1), thus proving its potential health attributes. Nutritional indices including atherogenic index and thrombogenic index were lowest for Sahiwal (1.38 and 2.05) and Tharparkar (1.51 and 2.33), while desirable fatty acids and hypercholesterolaemic fatty acids were highest in both of these breeds and buffalo breed, respectively. FT-IR spectra revealed vibrational motions that confirmed dissimilarities in cholesterol levels, saturated fatty acids and β-carotene, triacylglycerols and aliphatic chains. A proper separation of fatty acid clusters among different samples was obtained by OPLS-DA test and heat maps.

Curry leaf (Murraya koeneigii) extract as a natural source of antioxidants for enhancing the oxidative and thermal stability of ghee

Ghee is used for making various sweets and dishes in addition to its various culinary purposes. In the course of such preparations, ghee is subjected to different degrees of heat treatment which on combining with air can undergo considerable physico-chemical changes. The high temperature cooking process creates a series of complex chemical reactions in ghee which affects the sensory and the functional properties of foods as well as the ghee used. This leads to adverse health effects on consumers. One of the best ways to protect ghee from autooxidation and thermal oxidation is by the incorporation of antioxidants during their processing. Addition of synthetic antioxidants is restricted in several countries. Scientific investigations have also found that the use of synthetic antioxidants in foods may harm the liver and lead to the development of cancer. The aim of the present study was to check the effect of curry leaves (Murraya koeneigii) extract on the thermal stability of ghee. Based on the peroxide and thiobarbituric acid (TBA) value determinations, it was observed that quality of ghee samples added with 1 % CLE during frying was significantly higher than that of control (ghee without antioxidant) and ghee added with 0.02 % BHA (a synthetic antioxidant). At 15 minutes of frying (180°C), the peroxide value was 3.615±0.24, 1.04±0.10 and1.07±0.02 mM O2/kg fat for the control, BHA added and CLE added ghee respectively and this increased to 8.23±0.23, 6.47±0.21 and 4.0±0.01 mM O2/kg fat after 60 minutes of frying, respectively. Findings suggested that CLE could be used as a source of natural antioxidants for imparting thermal stability to ghee during frying.

Extending the Shelf Life of Ghee Using Garden Cress and Jojoba Oils as Alternatives of Synthetic Antioxidants

The goal of this study was to assess the efficacy of garden cress (GCO) and jojoba (JO) oils compared to butylated hydroxyl anisole (BHA) to extend ghee shelf-life under accelerated conditions (80°C). Both oils were added individually to ghee at concentrations of 100, 200, and 300 ppm while BHA was added at 200 ppm. Oils were examined for some chemical properties as well as their phenolic components while ghee samples either incorporated with BHA or both oils were examined for their free fatty acids, peroxide value, thiobarbituric acid, conjugated dienes, and radical scavenging activity (%) during storage at 80°C. JO had a high content of vanillin, benzoic acid, cinnamic acid, and kaempferol compared to GCO. Both oils exhibited varying antioxidant potential. Statistically, ghee incorporated with BHA had the highest significant differences in antioxidant activity followed by JO (200 - 300 ppm) and GCO (300 ppm) which have proven to be effective in delaying the undesirable changes in the ghee. Overall, jojoba oil followed by garden cress oil offer a promising option as alternatives of synthetic antioxidants to extend ghee shelf-life under accelerated conditions.

A distinction of cow and buffalo ghee using principal component analysis of triglyceride composition

Triglyceride (TG) profiling was explored to distinguish cow ghee from buffalo ghee to check their admixing. Cow and buffalo butter was clarified at 110, 130 and 150 °C to obtain ghee. Temperature of clarification did not show any significant effect on TG profile. Cow ghee showed maxima at TG C38 and C52. Buffalo ghee exhibited maxima at C38 and C50 unlike cow ghee. Cow ghee samples showed a higher TG content of C42 to C54, whereas buffalo ghee samples were associated with a greater content of C26 to C38. Principal component analysis (PCA) and hierarchical clustering showed two ghee types as distinct separate clusters.

Investigation of rheological behavior of Kyrgyz traditional food Sary mai

In this study, the rheological properties of shelf-stable and calorie-rich traditional product Sary mai, known as ghee were investigated at various temperatures for the first time. It was found that ghee at 20-30°C reacted as a non-Newtonian pseudoplastic fluid with yield stress value and flow curves fitted to the Herschel-Bulkley model. With increasing the temperature (40-50°C), ghee become more fluidly and Ostwald-De-Waele model was found as the most appropriate to fit the flow curves with correlation coefficient R2 = 0.9985‒0.9999. The effective viscosity of ghee decreased from 2.613 to 0.023 Pa·s with increasing temperature from 20 to 50°C. The Arrhenius relationship was employed to estimate the flow activation energy for the ghee samples and was found as Ea = 134.3 ± 0.5 kJ/mol with R2 = 0.9385. The amplitude-sweep was performed at 20°C for determining the yield point and the flow point. Obtained parameters provide useful information for the optimization of industrial processes and control of quality and authenticity of ghee.

Evaluation of antioxidant potential of nonconventional plant sources for the enhancement of shelf life of ghee

The present study was carried out to evaluate the antioxidant potential of selected nonconventional plant sources in ghee. Total phenolic content among the various plant sources was found to be significantly (p < .05) higher in tamarind seeds (59.47), catechu (59.41), and harde (58.79) as expressed as Gallic acid equivalent (GAE) per gram. The DPPH radical scavenging activity of tamarind seeds (89.62%), catechu (88.37%), harde (86.15%), areca nut (83.79%), jamun seeds (76.41%), chicory (72.37%), and nagkesar (71.41%) was superior compared to other plant sources. The ghee samples added with catechu, harde, nagkesar, and tamarind seed were sensorily accepted with high flavor and color scores during the accelerated storage study. Moreover, the peroxide value of the ghee samples incorporated with catechu, harde, nagkesar, and tamarind seed was significantly (p < .05) lower compared to other plant sources as well as control ghee. Practical applications Plant-based ingredients are widely used in various food systems which are believed to be natural and health boosting along with providing benefit of shelf life increment. Nonconventional plant sources have been used since long in various medicinal and therapeutic fields, however, their food application is limited and emerging area of research. There are numerous health benefits of adding natural substances in food, as they do not alter the chemical characteristics of food and are generally recognized as safe. Ghee has substantially higher shelf life, however, its desirable properties may alter when exposed to improper storage conditions such as high temperature, light, contact with metal contaminants, etc. Tremendous work has been done for the enhancement of shelf life of ghee by incorporation of natural plant materials, however, the reports on use of nonconventional plant sources are limited.

Butter oil (ghee) enrichment with aromatic plants: Chemical characterization and effects on fibroblast migration in an in-vitro wound healing model

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.