Ghee Samples Research Articles

Reverse -phase thin layer chromatography of unsaponifiable matter extracted from ghee added with soybean oil and buffalo depot fat separately with a view to detect adulteration

Reverse phase-thin layer chromatography was used in study to detect soybean oil and buffalo depot fat which were added individually in cow and buffalo ghee @ 5, 10 and 15% (v/v) levels, respectively. The unsaponifiable matter (USM) of all the samples were extracted after saponification and used for spotting on TLC plates, along with some reference standards of sterols (cholesterol, cholesterol acetate, ergosterol, β-sitosterol, β-carotene and mixture of α-, γ- and δ-tocopherols) and the plates were developed by using suitable solvent system (petrol ether: acetonitrile: methanol::2:4:4 , v/v) . It was observed from the results that soybean oil was easily detected even at the level of 5%, in both types of ghee studied, by getting two extra bands (R f values 0.259 and 0.288) in the reference area as compared to pure samples, while buffalo depot fat showed the same pattern as that of pure ghee samples and hence remained undetectable.

The effects of alcoholic extract of Arjuna (Terminalia arjuna Wight Arn.) bark on stability of clarified butterfat

Potential of ethanolic extract of Terminalia arjuna Wight & Arn bark to enhanced the shelf life and antioxidant ability of clarified butterfat (ghee) was evaluated using accelerated oxidation tests. Seven percent by weight of ethanolic extract of T. arjuna Wight & Arn bark was effective in retarding the autooxidation of both cow and buffalo ghee during storage. It had significant (P<0.05) ability to enhance the antioxidant potential of ghee in terms of its radical scavenging activity. It also improved phytosterol, content in ghee. Shelf life of the Arjuna ghee samples was 8 days at 80±1°C as compared 2 days in the control. Findings suggested that ethanolic extract of T. arjuna Wight & Arn could be used as a natural antioxidant and enhancing the phytosterol content in ghee. Freshly prepared cow milk Arjuna ghee possesses good potential to act as free radical scavenger and thus could help in prevention of many free radical related disorders.

Detection of possible adulteration in commercial ghee samples using low‐resolution gas chromatography triglyceride profiles

Fifteen commercial and 22 control samples of ghee were analysed for triglyceride compositions by low‐resolution short capillary column gas chromatography. Control samples of mixed milk and buffalo milks exhibited maxima at C38 and C50. The detection level was found to be 2% in case of beef tallow and coconut oil addition. Vegetable fat and lard addition could be detected at 5% and 6.3%, respectively. A sample survey based on triglyceride profile and standardised (S) values calculation revealed up to 43% branded ghee samples and 87.5% samples of unbranded ghee did not conform to triglyceride profiles of control ghee.

Variation in grainy texture of commercial ghee in relation to laboratory ghee and its blends†

Ghee, a major Indian dairy product, has unique pleasing flavour and granular texture. Ten samples of commercial ghee were analysed for grainy texture, fatty acid composition and melting and crystallisation behaviour. These were compared with laboratory ghee and its blends with high melting fraction (HMF) or low melting fraction (LMF). Grain size and quantity of commercial ghee ranged from 0.200 to 0.330 mm and 1 to 40%, respectively, when incubated at 29 °C for 24 h. Laboratory ghee samples showed a grain size and quantity of 0.241 mm and 42%, respectively. Commercial samples with poor granularity had a lower level of saturated fatty acids, while those with bigger grains had a higher level of palmitic acid (&gt;35%). The ratio of unsaturated to saturated fatty acids showed significant variation in these samples. Differential scanning calorimetric analysis of the samples also showed variation in melting and crystallisation behaviour. In general, the characteristics of commercial ghee with poor granularity resembled those of laboratory ghee blended with LMF while commercial ghee with bigger grains compared well with the ghee blended with HMF.

Total Trans Fat Content in Commercially Available Hydrogenated Vegetable Oils

2 Abstract: In the domain of food, many efforts were conducted in the past to study the diet and health linkages. However, the variety of food components and their effects on human metabolism demands thorough research scientist to bring systematic and coherent information for the end-user. Thus current research was performed to determine the total Trans fat content in selected brands of hydrogenate d vegetable oils which are more popular among people of Pakistan. Five different brands for each of vegetable ghee and margarine were analyzed for assorted physicochemical characteristics and total trans fat content in hydrogenated vegetable oils available in Pakistan. Results showed that physicochemical characteristics varied significantly according to commercial brands. Specific gravity and refractive index revealed non significant variations. Among vegetable ghee samples, the highest value for melting point was found in V3 (37.0°C) and lowest value was observed in the V2 (35.6°C). On the other hand, for margarine it ranged from 37.1-49.7°C. Highest acid value and FFA contents were recorded in M1 (0.25%, 0.5%) and V5 (0.24%, 0.46%). Pakistani vanaspati has iodine value 69% while margarine has 64.7% Total trans fat content was significantly higher for all vegetable ghee, ranged from 5.36-33.03% and in margarine samples these varied from 1.56-23.99%. In the nutshell, quality and stability of V2 and M2 brand from vegetable ghee and margarine was found good and also trans fat content were low in these brands.

EFFECT OF DRYING CONDITIONS AND EXTRACTION SOLVENTS ON TOTAL PHENOLIC COMPOUNDS AND ANTIOXIDANT PROPERTIES OF MANGO SEED KERNEL EXTRACTS

Mango seeds are a by-product of fruit factories that have low economic value. But, its high phenolic content makes it to be important source of natural antioxidants. The effect of drying methods (sun-drying and oven-drying at 50 oC) and extraction solvents (chloroform / methanol mixture (2:1, v/v), 80% ethanol and water) on total phenolics andantioxidant properties of mango seed kernel extracts (MSKE) were studied. Results showed that the combination of oven-drying and chloroform / methanol mixture (2:1, v/v) extraction was the most effective recovery method in relation to the yield of gained dried matter (15.17%), and quantity of extracted total phenolics per gram of extractable dry matter (102.5 mg). Antioxidant properties expressed as antioxidant index calculated from the ratio of induction period (time taken in hours to reach a peroxide value of 5 during storage at 80±2oC) of buffalo ghee sample treated with 5% (w/v) of MSKE concentrated liquid obtained from using oven-dried mango seed kernel and chloroform / methanol mixture extraction to induction period of control sample was 4.52, compared to 3.23 when 0.02% BHT was used. Using HPLC, nine phenolic compounds identified in oven-dried mango seed kernel extract resulted from chloroform / methanol mixture extraction method were qurecetin, catechin, vanillin, coumarin, tannin, rutin and cinammic, ferulic, and gallic, acids. It could be concluded that mango seed kernel powder can serve as potential source of natural antioxidants for application in food products due to their marked antioxidant properties. Mango seeds are a by-product of fruit factories that have low economic value. But, its high phenolic content makes it to be important source of natural antioxidants. The effect of drying methods (sun-drying and oven-drying at 50 oC) and extraction solvents (chloroform / methanol mixture (2:1, v/v), 80% ethanol and water) on total phenolics andantioxidant properties of mango seed kernel extracts (MSKE) were studied. Results showed that the combination of oven-drying and chloroform / methanol mixture (2:1, v/v) extraction was the most effective recovery method in relation to the yield of gained dried matter (15.17%), and quantity of extracted total phenolics per gram of extractable dry matter (102.5 mg). Antioxidant properties expressed as antioxidant index calculated from the ratio of induction period (time taken in hours to reach a peroxide value of 5 during storage at 80±2oC) of buffalo ghee sample treated with 5% (w/v) of MSKE concentrated liquid obtained from using oven-dried mango seed kernel and chloroform / methanol mixture extraction to induction period of control sample was 4.52, compared to 3.23 when 0.02% BHT was used. Using HPLC, nine phenolic compounds identified in oven-dried mango seed kernel extract resulted from chloroform / methanol mixture extraction method were qurecetin, catechin, vanillin, coumarin, tannin, rutin and cinammic, ferulic, and gallic, acids. It could be concluded that mango seed kernel powder can serve as potential source of natural antioxidants for application in food products due to their marked antioxidant properties.

Detection of a Toxic Phenolic Compound in Cottonseed Extract and its Products

2 Abstract: Cottonseed is a good source of high quality meal and edible oil. However, it contains a toxi c phenolic compound called gossypol. Gossypol is an anti-nutritious factor that limits the use of cottonseed and its products due to its toxicity associated to its reactions with amino acids and minerals. This is the first study on gossypol ever conducted in Pakistan. The purpose of this study was to estimate the level of gossypol in oil and ghee (Hydrogenated oil) samples from local markets so that awareness can be created regarding maintenance of minimum gossypol level in edible oils. During this study gossypol was extracted from cottonseeds and cotton seed cake using different organic solvents. The compound was detected in extracts by applying Chromatographic technique as well as chemical tests with SbCl3, Pb(CH3COO)2 and SnCl3. Spectrophotometric techniques were also employed for quantitative analysis by measurin g absorbance of samples at wavelength of 290 nm. It was found that overall the contents of gossypol were higher in cottonseed oils as compared to Ghee (hydrogenated oil).

A comparison of the physico‐chemical properties of low‐cholesterol ghee with standard ghee from cow and buffalo creams

Low‐cholesterol ghee with 90% less cholesterol was prepared using β‐cyclodextrin. The physico‐chemical properties such as Reichert‐Meissl (RM) value, Polenske value, Butyro‐refractometer (BR) reading at 40°C, Iodine value and free fatty acids (FFA) as oleic acid in cow standard ghee and the corresponding low‐cholesterol ghee remained almost unaltered. A similar trend was also observed in buffalo ghee. Fat soluble vitamins (β‐carotene, A and E) in both cow and buffalo low‐cholesterol ghee were very similar to that of respective standard ghee samples. However, 65 to 70% loss of vitamin D was observed in low‐cholesterol ghee.

Studies on the physicochemical characteristics of heated honey, honey mixed with ghee and their food consumption pattern by rats

Honey and ghee are the two food substances used widely in our diet. In Ayurveda, it is quoted that heated honey and honey mixed with equal amount of ghee produce deleterious effects. Hence, it was of our interest to study the physicochemical characteristics and chemical constituents of heated honey and honey mixed with ghee, and their effect on daily food intake and organ weights of rats. The specific gravity of samples showed a significant decrease in honey and ghee samples heated to 140°C. The pH of honey heated to 140°C was elevated with a reduction in the specific gravity. There was a significant rise in hydroxymethyl furfuraldehyde (HMF) in 60º and 140°C heated honey samples. The browning and total antioxidant of honey mixed ghee samples was significantly higher when compared to ghee samples. Further, the authors have also evaluated the effects of consumption of heated honey, ghee, honey mixed with equal amount of ghee and heated honey mixed with heated ghee in rats. The feeding of heated honey and honey mixed with ghee for 6 weeks showed no significant change in the food intake, weight gain and relative organ weights. The study revealed that the heated honey mixed with ghee produces HMF which may cause deleterious effects.

Some chemical and microbiological properties of ghee produced in Eastern Anatolia

Some properties of 30 ghee samples produced in Eastern Anatolia in Turkey were evaluated. Lipolytic bacteria and yeast–mould counts ranged from undetectable to 9.9 × 105 and 6.9 × 105 cfu/g, respectively. Most of the samples showed higher free fatty acids (FFA) and peroxide values (PV) than the limits mentioned in International Dairy Federation standards. Storage at 5°C for 30 days was not sufficient to stop the lipolytic and yeast–mould growth and lipid oxidation of the samples. Ghee samples with considerably higher trans ‐C18 : 1 and trans ‐C18 : 2 fatty acids contents were considered to be adulterated with hydrogenated oils. It is recommended that specific attention should be given to technology transfer and the education of traditional dairy product manufacturers.

Estimation of Residual Nickel and Some Heavy Metals in Vanaspati Ghee

AbstractTo convert vegetable edible oils into vanaspati ghee, nickel is used as a catalyst in the hydrogenation process. A simple and fast method for the trace level determination of nickel in ghee is reported. In this work different methods were applied for the extraction of residual nickel from ghee samples. Using toluene, benzene and carbon tetrachloride as organic solvents, an acid mixture was used for the extraction of nickel. Extracted nickel was quantified with atomic absorption and colorimetric methods. Among the organic solvents, toluene proved to be the best solvent mediating a 95% extraction of nickel from ghee samples. Nickel was extracted and determined in ten different brands of ghee and in all samples its amount was well above the permissible limit of WHO (0.2 μg/g). Other metals like lead, zinc, copper, and cadmium were also determined and their concentrations were found to be much below the WHO permissible limits.

Ragi (Eleusine coracana L.) – a natural antioxidant for ghee (butter oil)

SummaryAddition of methanol pre‐extract of dehusked ragi powder (DRP) at the rate of 0.1%, 0.25% and 0.5% of methanol extract, the corresponding increase (over control) in phospholipids content observed was about 2.15, 4.53 and 8.15 mg 100 g−1 and water extractable phenolics content was about 0.52, 1.25 and 2.78 mg 100 g−1 of ghee respectively. The anti‐oxygenic indexes calculated from the induction periods of ghee samples stored at 80 ± 2 °C in comparison with control were in order: 1.47(0.1% pre‐extract) &lt; 1.89(0.02% butylated hydroxyl anisole) &lt; 1.93(0.25% pre‐extract) &lt; 2.75(0.5% pre‐extract) suggesting that the phospholipids and the phenolic compounds of DRP transferred to ghee enhance its oxidative stability.

Lipids and lipid oxidation with emphasis on cholesterol oxides in some Indian sweets available in London

Ghee (clarified butter oil), a major ingredient in Indian sweets, is an important source of saturated fatty acids, cholesterol and cholesterol oxidation products (COP) that are considered risk factors for atherosclerosis. The high frequency of atherosclerotic complications reported among the Indian immigrants in England prompted determination of lipids and lipid oxidation status of a ghee sample and 15 Indian sweets available in London supermarkets. The fatty acid profile of the samples shows saturated fats (about 73%), mainly composed of myristic, palmitic and stearic acids, except in two samples. There were large variations in thio-barbituric acid reacting substance values (19–260 µg/100 g) and total COP (1.4–51.2 µg/g lipids) among the sweet samples. Regular consumption of some of these sweets can be a source of considerable amounts of saturated fatty acids, cholesterol and COP in the diet and may contribute to atherosclerosis.

Monitoring of Butter and Ghee (Clarified Butter Fat) for Pesticidal Contamination from Cotton Belt of Haryana, India

Butter (45) and ghee (55) samples were collected from rural and urban areas of cotton growing belt of Haryana and analysed for detecting the residues of organochlorine, synthetic pyrethroid and organophosphate insecticides. The estimation was carried out by using multi residue analytical technique employing GC-ECD and GC-NPD systems equipped with capillary columns. Butter samples were comparatively more contaminated (97%) than ghee (94%), showing more contamination with organochlorine insecticides from urban samples. About 11% samples of butter showed endosulfan residues above MRL value and 2% samples had residues of synthetic pyrethroids and organophosphates each above their respective MRL values. In ghee, residues of HCH & DDT both and of endosulfan exceeded the MRL values in 5 and 20% samples, respectively. Among organophosphates, only chlorpyriphos was detected with 9% samples showing its residue above MRL value. Irrespective of contamination levels, residues above the MRL values were more in ghee. More extensive study covering other agricultural regions/zones of Haryana has been suggested to know the overall scenario of contamination of milk products.

Estimation of Sterols in Edible Fats and Oils

The present investigation was carried out for the estimation of sterol in edible fats and oils. Ten samples of vanaspati ghee which were most commonly available in the market were subjected to stero l estimation. The samples included Dalda, Tullo, Habib, Fauji, Kissan, ACP, Latif, Family, Zaiqa and Handi vanaspati. Dalda, Tullo and Habib vanaspati contained relatively less amount of cholesterol (10, 14 and 15 mg/g respectively) While, Fauji, Kissan, ACP and Latif vanaspati had the intermediate values of cholesterol (24, 25, 29 and 30 mg/g respectively). Family, Zaiqa and Handi vanaspati contained maximum amount of cholesterol (33, 37 and 40 mg/g respectively). Dalda vanaspati had the least (10 mg/g) while, Handi vanaspati had the highest (40 mg/g) amount of cholesterol. Among other samples butter and Haleeb Desi ghee contained the high amount of cholesterol (27, 7 mg/g respectively), while milk fat, beef tallow and fish fat were low in cholesterol content (3.5, 1 and 4 mg/g respectively). Bear fat had the immense quantity of cholesterol (80 mg/g). The sterol content of edible oils i.e. Corn (23 mg/g), Soybean (9 mg/g), Rapeseed (5 mg/g) and Coconut (0.8 mg/g) were reported less as compared to the sterol content of mustard oil (64 mg/g).

Effect of antioxidant principles isolated from mango (Mangifera indica L) seed kernels on oxidative stability of buffalo ghee (butter-fat)

A method was developed to extract and isolate the antioxidant principles, ie mainly phenolic and phospholipid classes, from mango (Mangifera indica L) seed kernels using organic solvents. The presence of at least six phenolic compounds and eight phospholipids in the isolates was confirmed by chromatographic techniques. A phenolic preparation and a phospholipid preparation were prepared separately by dissolving the isolated compounds from mango seed kernels in buffalo ghee. The phenolic preparation contained 9.6 mg% water-extractable phenolics, 69.5 mg% total phenolics and 6.39 mg% phospholipids. The phospholipid preparation contained 155.8 mg% phospholipids, 0.11 mg% water-extractable phenolics and 0.19 mg% total phenolics. The addition of these preparations to buffalo ghee at 5, 10 and 20% levels individually and in combination significantly increased the levels of phenolics and phospholipids respectively. Samples of buffalo ghee with added BHA contained levels of these compounds similar to that of a control sample without any other additives. The antioxidant indices calculated from the induction period of ghee samples stored at 80 ± 2 °C. in comparison with the control were, in order, 10.11 (20% phospholipid and phenolic preparation) > 8.88 (10% phospholipid and phenolic preparation) > 8.66 (20% phenolic preparation) > 6.44 (5% phospholipid and phenolic preparation) > 5.44 (10% phenolic preparation) > 4.88 (20% phospholipid preparation) > 3.00 (5% phenolic preparation) > 2.77 (10% phospholipid preparation) > 2.22 (5% phospholipid preparation) > 1.44 (0.02% BHA). This demonstrated that the phenolics and phospholipids isolated from mango seed kernel, when added jointly to buffalo ghee, helped in extending the shelf-life of ghee. © 2000 Society of Chemical Industry

Further observations on ghee as a risk factor for neonatal tetanus.

Previous case-control studies of neonatal tetanus (NNT) in the North West Frontier Province of Pakistan indicated that clarified butter (ghee) applied to the umbilical wound of newborns was a significant risk factor for NNT. However, the mechanisms underlying the risk remained undisclosed. A hospital-based case-control study was undertaken to evaluate further ghee and other factors possibly associated with risk of NNT. Mothers of several recent ghee-associated cases were visited in their homes, asked to simulate the procedures used in preparing the ghee, and samples of ghee were collected for culture. Topical application of ghee to the umbilical wound was again shown to pose a significant risk for NNT. In-use contamination of ghee was documented as mothers repeatedly heated and manipulated samples of ghee set aside in special containers for this purpose. Ghee was usually applied to the umbilical wound of the baby several times each day for the first few days of life. Mothers of cases were again confirmed to be substantially more likely to report prior NNT cases than mothers of controls. Educational interventions to reduce umbilical ghee use or to wash hands before each manipulation might reduce the risk of NNT in babies exposed to ghee who are born to non-immunized mothers. Increased efforts to immunize women of childbearing age with tetanus toxoid are also needed, with special priority for mothers known to have been associated with a previous NNT case. Topical antibiotics should be further evaluated for protective effects in non-immunized mothers.

Effect of processing conditions on the oxidation of cholesterol in ghee

AbstractThe cholesterol oxidation products (COP) in fat‐rich dairy products were identified and quantified. Fresh cream contained no COP whereas fresh butter contained trace levels of 7β‐hydroxy‐ and 5,6α‐epoxycholesterol. Low levels of various major COP were present in ghee (clarified butter fat). Intermittent heating and frying of ghee induced severe oxidation of cholesterol and a number of COP were detected by GC and TLC. Most atherogenic COP. viz 25‐hydroxycholesterol and cholestantriol, were formed more in intermittently heated ghee (8.1‐9.2% of the total COP) than in fried ghee samples (7.1 %).

Qualitative and comparative studies of cholesterol oxides in commercial and home-made Indian ghees

Cholesterol oxides are reported to be cytotoxic, mutagenic and many be atherogenic. Cholestane triol and epoxide are particularly important and are studied qualitatively in ghee samples obtained from different sources. In home-made ghee, both cholesterol oxides are identified whereas in commercial ghees they are absent. It is also observed that subjecting butter to high temperatures causes cholesterol to be converted into a high content of cholesterol oxide in ghee. Thus, dietary exposure of these cholesterol oxides from home-made ghee might lead to adverse effects and be a risk factor for atherosclerosis.

Organochlorine Pesticide Residues in Different Indian Cereals, Pulses, Spices, Vegetables, Fruits, Milk, Butter, Deshi Ghee, and Edible Oils

A total of 244 samples of cereals (wheat flour, rice, and maize), pulses (arhar, moong, gram, lentil, and black gram), spices (turmeric, chili, coriander, and black pepper), vegetables (potato, onion, spinach, cabbage, brinjal, and tomato), fruits (mango, guava, apple, and grape), milk, butter, Deshi ghee, and edible oils (vegetable, mustard, groundnut, and sesame) collected from different cities of Northern Province (Utter Pradesh) were analyzed by gas liquid chromatography for the presence of organochlorine pesticide residues. Residues of hexachlorocyclohexane (HCH) and 2,2-bis(p-chlorophenyl)-1,1,1-trichloroethane (DDT) were detected in about 85% of the total samples of cereals, spices, milk, butter, Deshi ghee, and edible oils analyzed in the present study. However, the residue levels were either very small (less than 0.06 ppm) or not detected at all in pulses, vegetables, and fruits as compared with very high concentrations in wheat flour (4.42 and 0.12 ppm), butter (1.19 and 4.85 ppm), mustard oil (1.26 and 2.42 ppm), Deshi ghee (1.10 and 3.84 ppm), vegetable oil (1.02 and 0.59 ppm), groundnut oil (0.51 and 1.49 ppm), and chili (0.48 and 1.92 ppm). The levels of HCH and DDT residues detected in rice, maize, turmeric, corlander, black pepper, and all the vegetables and fruits were also lower than those found in wheat flour, oil, and fat samples analyzed in the present study. These findings suggest that a restricted and controlled use of such persistent pesticides may be useful for decreasing their contamination levels in different food items.