Vegetable Ghee Research Articles

Oxidative Changes in Ten Vegetable Oils Caused by the Deep-Frying Process of Potato

Deep-fried foods are among the foods that are increasing in popularity both in the food industry and in domestic applications. While these foods stand out due to their sensory properties, oxidative alterations in frying oils cause concern. This study analysed the thermo-oxidative alterations that occur during deep frying with 10 commonly used culinary oils. Deep frying processes (180 ± 5°C) were carried out with a total of one liter of each type of oil and 100-g potatoes at every turn (sliced into 1 cm ∗ 1 cm ∗ 6 cm pieces). The process was carried out keeping the conditions constant for all oils and was repeated 10 times consecutively for all oils. The malondialdehyde and peroxide values of vegetable ghee (VG) were found to be 0.669 nmol/g and 21.0 mEqO2/kg, respectively, and were higher than those of other oils. Extra virgin olive oil (EVOO) (232.23) had the highest iodine value, while hazelnut oil (HO) (27.92) had the lowest value. While total polar compounds were within legal limits in all oils, they were higher (17%–23%) in EVOO, palm oil (PO), VG, and refined olive pomace oil than in other oils (17%–23%). As a result of this study, the thermo-oxidative changes in frying made with sunflower oil types are less than those of other oils, and the oxidative product/polar compound levels, which have adverse effects on health, are close to the legal limit in some oils (PO, VG, refined olive pomace, and corn oil).

Production and Marketing of Coconut Products in Ernakulam District – An Empirical study

The coconut tree is a generous tree, a gift from nature to humanity, providing food, drink, oilseeds, fibre, wood, health items, and a significant source of money for the people. Among tropical palms, the coconut is regarded the most vital and beneficial. Every portion of the coconut palm has a market value. Almost all of the coconut produced is used in traditional domestic markets. Coconut oil is the most important traditional commercial product. As a result, the price of raw coconut is determined by the demand and supply of this particular coconut commodity.Packaged tender coconut water, coconut milk, coconut chips, coconut milk products, desiccated coconut, coconut water products, tender snowball coconut, vinegar, coir products, coconut shell and coconut wood based products are examples of marketable value-added products. In India, raw nuts and edible copra are essential delicacies that are used in Hindu religious events. Coconut oil is used in cooking and industrial, as well as in the production of vegetable ghee, soaps, and toiletries. The tender walnut's water is a delightful drink. The husk produces coir fibre, which is used to make yarn, matting, and brushes, among other things. The shell is burned and turned into charcoal, which is then used to make gas masks. The shell is used to make spoons, ladles, and decorative things..When fresh, the sweet juice obtained by tapping the unopened wrapping covering the new flowers makes a refreshing drink or can be converted into jaggery. When the juice is allowed to ferment, it becomes grog, an alcoholic beverage with a considerable market.Products like coir, shell, and wood can be used to substitute plastic in a variety of ways due to their high quality and environmental friendliness. Desiccated coconut, coconut cream, virgin oil, vinegar, tender coconut water, coconut milk-based product, Neera and its by-products, and other industrial non- edible goods such as coir are among the other value-added coconut products. Separation of glycerin and fatty acids, manufacturing of soaps, detergents, and bio-diesel, and coco methyl ester for mixing with normal fuel are all examples of industrial applications.

Estimating Total Factor Productivity and Its Components: Evidence from Major Manufacturing Industries of Pakistan

Manufacturing sector of Pakistan accounts for 19.1 percent of GDP and is the second largest sector of the economy. It grew by 8.4 percent during 2007 as against 10 percent last year. In the manufacturing sector, large scale manufacturing (LSM), plays a vital role and accounts for approximately 70 percent of overall manufacturing [Economic Survey of Pakistan (2006-07)]. During 2006-07 relatively slower pace of expansion exhibits signs of moderation on accounts of higher capacity utilisation, difficulties in the textile sector and lower than expected scale of operations of oil refineries. A number of other factors have also contributed to the low pace of expansion in manufacturing including zero percent growth in raw cotton production which is a critical input for the textile industry, vegetable ghee and cooking oil which comprise about 5.5 percent of the LSM sector, showed uninspiring performance due to unparalleled rise in international palm and soybean oil prices. The performance of the automobile sector has been far less impressive this year as compared to previous five years due to a fall in domestic demand for cars on account of increasing auto financing rates. The higher imports of used cars in the beginning of fiscal year 2006-07 also affected the performance of domestic auto mobile sector.

EFFECT OF VARIOUS INGREDIENTS ON THE PHYSICO CHEMICAL PROPERTIES OF ICE CREAM


 
 
 Ice cream is a dairy product prepared with the addition of various types of ingredients to make desirable quality liked by consumers of various ages. Ice cream industry at Pakistan is also concerned with preparation of new flavour. Therefore, the aim of this research was to evaluate the effect of various types of ingredients on the physicochemical properties of ice cream. The complete this study, randomized design was used. The three types of milk cow milk, buffalo milk and skimmed milk were used with the addition of table sugar and aspartame as sweetener whereas, the vegetable ghee and fresh milk cream were used to improve the quality of ice cream.The result observed shown statistically significant difference (P< 0.05) in each sampleforoBrix, ash %, fat %, protein %, sucrose%and carbohydrate content respectively. Ice cream prepared with buffalo milk observed with higher Tss (oBrix) of 18.7% pH 6.71, ash% 0.81, total fat9.03%, protein8.34%, sucrose11.18% and total carbohydrate29.7% were recorded in ice cream samples.Whereas, ice cream prepared with cow milk observed low in Tssfat, protein, sucroseand total carbohydrate while the ice cream prepared with skimmed milk power result in lower Tss of 15.92 less ash content0.5 very low quantity of fat1.75% protein 3.32% sucrose 7.87% and carbohydrates 20.93%. Therefore, it is concluded from this study that ice cream prepared with buffalo milk and cow milk is highly nutritious and appealing to the consumer.
 
 

Qualitative Assessment of Cooking Oils Used by Street Food Vendors of Lahore, Pakistan

Background: Street foods have gained popularity around the world in the past few decades. The current study was carried out in order to quantitative analysis of used cooking oils by Street Food Vendors (SFVs) of Lahore, Pakistan.
 Methods: Fifty samples of cooking oil used by SFVs were collected. Also, a questionnaire was designed for qualitative assessment that revealed maximum vendors used vegetable ghee because of its low cost and practiced addition of new oil into the used one instead of disposing it. The samples were also quantified for their Moisture Content (MC), Free Fatty Acid (FFA), Peroxide Value (PV), Iodine Value (IV), and Total Polar Compounds (TPC). Statistical analysis was performed with SPSS 21.
 Results: The survey data indicated poor knowledge regarding the safety and health aspects of cooking oils among SFVs. Moreover, mean values indicated that most of the samples were unhealthy as they exhibited higher MC (>0.10%), TPC (>25%), PV (>10 meq. O2/kg), and FFA (>0.20 mg KOH/g); and very low IV (<80 g/100g) in samples.
 Conclusion: The analysis revealed that the SFVs of Lahore, Pakistan used low-quality cooking oil. The quantitative assessment of cooking oils showed high values of moisture, FFAs, polar contents, and PVs.

The effect of various high-fat diet on liver histology in the development of NAFLD models in mice.

Nonalcoholic fatty liver disease (NAFLD) is exceptionally common around the world. The development of NAFLD is increasing rapidly in the world, along with changes in lifestyle. Excess lipid intake is one of the risk factors for NAFLD. The NAFLD model is induced by a high-fat diet contains SFA, MUFA, and ῳ-6 PUFA. This study aims to assess the effect of high-fat diet variation on liver histology in developing NAFLD models in mice. Thirty-six male mice (Balb/c) were divided into six groups fed a high-fat diet containing beef tallow 60%, beef tallow 45%, vegetable ghee, animal ghee+corn oil, vegetable ghee+corn oil for 28days and compared to a control group fed a chow diet. All of the mice were fed with a high-fat diet in the form of pellets ad libitum for 28days. Bodyweight and food intake were measured every day. At the last day of treatment, animals were sacrificed and the Liver were taken for histological analysis. This study showed that NAFLD model development was achieved in all group mice fed a high-fat diet with different degrees of NAFLD. Beef tallow 60% had the worst liver histology. Thus, based on this study, we found that high-fat diet variations influenced the development of NAFLD models in mice, particularly concerning liver histology.

PHARMACOGNOSY OF RICE BRAN OIL - A REVIEW

Rice bran is fabricated from the rice milling enterprise and contains about 10% of the entire weight of rough rice. It is especially composed of aleurone, pericarp, subaleurone layer, and germ. Rice bran is a fertile supply of nutrients, minerals, vital fatty acids, dietary fiber, and different sterols. The quantification of γ-oryzanol in rice bran can be conducted by many methods that require drawing out of rice bran oil (RBO) from the bran, accompanied by way of evaluation of the quantity of γ-oryzanol in the RBO with the aid of high-performance liquid chromatography. RBO is the oil drain out of the outer rigid surface of rice called chaff (rice husk). It is identified for its excessive smoke factor of 232°C (450°F) and soft taste, making it pleasant for excessive-temperature cooking strategies such as blend and deep frying. It is healthy for human expenditure, which is employed in the system of vegetable ghee. Wax was drawn out of RBO and palpanese extract, which is employed for carnauba wax in makeup, confectionery, shoe lotions, and sharpening compounds. It is accepted as a food preparation oil in numerous Asian countries, along with Bangladesh, Japan, India, and China. Regarding the importance of RBO, this overview intends to pay attention at the phytochemistry and therapeutic functions of RBO.

Encouraging Employees to Increase the Labor Intellectualization Level as a Factor of Evolution of the Intellectual Capital

1. Introduction Nordin, Simeh, Shariff and Baharim (2007), proved in their studies that there is a relationship between the price of crude oil and biodiesel. The results showed that the increase in oil prices during the period of the last few years encouraged some countries to begin to pay attention to the use of alternative fuels, among others from the plant (biodiesel). The increase of petroleum will increase biodiesel production. Ramli, Abas, R. and Ayatollah (2007) in their studies proved that the crude oil price is affected by biodiesel, the first derivative product of palm oil which produces palm oil (known as crude palm oil or abbreviated with CPO), utilizing biodiesel which comes from palm oil, the results showed that the biodiesel increase has affected the crude palm oil price. The development industries based on this CPO in addition directed to produce food products such as cooking oil, margarine, shortening, Cocoa Butter subtitute (CBS), and vegetable ghee, it is also directed to produce non-food products, such as industrial oleochemical primary (fatty acid, fatty alcohol, glycerin) and other oleochemical derivatives, namely surfactants, cosmetics, farmacy, and bioenergy. Oil palm plantations and palm oil industry as a means to improve the socio-economic conditions of rural communities through the implementation of operations Inti-Plasma programs (Zen et al., 2006). When the world oil price increases, many countries use CPO as raw material of bio-diesel fuel as a substitute (Karuppuswamy, Sundararaj and Elangovan, 2007; Pociovalisteanu et al., 2010; Thalassinos and Politis, 2012; Thalassinos et al., 2012). These conditions favor the use of biodiesel as a variety of targets alternatives to fossil energy applied to several countries in the world (Kennerly and Neely, 2003). In 2020, the European Union set a target of 10 percent biofuels of raw palm oil. Zen, Barlow and Gondowarsito (2006) studied that the crude oil prices have an influence on the palm oil as pointed out by Ahuja and Khamba (2008). It has been proved that there is an influence of biodiesel on the production of palm oil. The research result on the biodiesel and its impact on crude palm oil and its implications for palm oil, showed that the growing number of biodiesel has a positive and significant effect towards crude oil palm as well as the implications for the production of palm oil rises (Ashayeri, 2007). The increase of demand and the use of palm oil as a fuel is expected to cause disruption of the availability of CPO as raw materials for food, especially palm oil (Chand and Shirvani, 2000; Enkawa and Schvaneveldt, 2001). Novelty of this research is to add the existing variables into world oil price of the biodiesel and its impact on crude palm oil and its effect on oil palm. 2. Theory and Hypothesis As Santoso (2014) has pointed out bio-diesel is a natural renewable energy source that made from biomass or vegetable oil. As the bio-diesel has physical properties very similar to petroleum derived diesel fuel or ADO (Automobile Diesel Oil), bio-diesel has been used for motor engine since 1880's. In 1920's, bio-diesel production infrastructure has been nearly eliminated since diesel engine manufacturers altered their engine to utilize petroleum diesel that was much cheaper than Bio-diesel production. Recently, an increase on oil consumption, crude oil price, and ADO import have lead to consider bio-diesel utilization for transportation sector in Indonesia. An increase of the crude oil price that lead to a decreasing cost differential for bio-diesel production, bio-diesel utilization as alternative energy source in Indonesia is a real possibility. Some environmental impact concerns would also increase the bio-diesel utilization prospect. Oil palm is a highly profitable crop adapted to the humid tropics and the area devoted to this crop is likely to expand significantly in the future. It has many environmentally favourable attributes over its full life cycle. …

The Influence of Crude Oil Price in Biodiesel and its Implication on the Production of Palm Oil: The Case of Indonesia

1. Introduction Nordin, Simeh, Shariff and Baharim (2007), proved in their studies that there is a relationship between the price of crude oil and biodiesel. The results showed that the increase in oil prices during the period of the last few years encouraged some countries to begin to pay attention to the use of alternative fuels, among others from the plant (biodiesel). The increase of petroleum will increase biodiesel production. Ramli, Abas, R. and Ayatollah (2007) in their studies proved that the crude oil price is affected by biodiesel, the first derivative product of palm oil which produces palm oil (known as crude palm oil or abbreviated with CPO), utilizing biodiesel which comes from palm oil, the results showed that the biodiesel increase has affected the crude palm oil price. The development industries based on this CPO in addition directed to produce food products such as cooking oil, margarine, shortening, Cocoa Butter subtitute (CBS), and vegetable ghee, it is also directed to produce non-food products, such as industrial oleochemical primary (fatty acid, fatty alcohol, glycerin) and other oleochemical derivatives, namely surfactants, cosmetics, farmacy, and bioenergy. Oil palm plantations and palm oil industry as a means to improve the socio-economic conditions of rural communities through the implementation of operations Inti-Plasma programs (Zen et al., 2006). When the world oil price increases, many countries use CPO as raw material of bio-diesel fuel as a substitute (Karuppuswamy, Sundararaj and Elangovan, 2007; Pociovalisteanu et al., 2010; Thalassinos and Politis, 2012; Thalassinos et al., 2012). These conditions favor the use of biodiesel as a variety of targets alternatives to fossil energy applied to several countries in the world (Kennerly and Neely, 2003). In 2020, the European Union set a target of 10 percent biofuels of raw palm oil. Zen, Barlow and Gondowarsito (2006) studied that the crude oil prices have an influence on the palm oil as pointed out by Ahuja and Khamba (2008). It has been proved that there is an influence of biodiesel on the production of palm oil. The research result on the biodiesel and its impact on crude palm oil and its implications for palm oil, showed that the growing number of biodiesel has a positive and significant effect towards crude oil palm as well as the implications for the production of palm oil rises (Ashayeri, 2007). The increase of demand and the use of palm oil as a fuel is expected to cause disruption of the availability of CPO as raw materials for food, especially palm oil (Chand and Shirvani, 2000; Enkawa and Schvaneveldt, 2001). Novelty of this research is to add the existing variables into world oil price of the biodiesel and its impact on crude palm oil and its effect on oil palm. 2. Theory and Hypothesis As Santoso (2014) has pointed out bio-diesel is a natural renewable energy source that made from biomass or vegetable oil. As the bio-diesel has physical properties very similar to petroleum derived diesel fuel or ADO (Automobile Diesel Oil), bio-diesel has been used for motor engine since 1880's. In 1920's, bio-diesel production infrastructure has been nearly eliminated since diesel engine manufacturers altered their engine to utilize petroleum diesel that was much cheaper than Bio-diesel production. Recently, an increase on oil consumption, crude oil price, and ADO import have lead to consider bio-diesel utilization for transportation sector in Indonesia. An increase of the crude oil price that lead to a decreasing cost differential for bio-diesel production, bio-diesel utilization as alternative energy source in Indonesia is a real possibility. Some environmental impact concerns would also increase the bio-diesel utilization prospect. Oil palm is a highly profitable crop adapted to the humid tropics and the area devoted to this crop is likely to expand significantly in the future. It has many environmentally favourable attributes over its full life cycle. …

From the traditional way of pyrolysis to tunable photoluminescent water soluble carbon nano-onions for cell imaging and selective sensing of glucose

Water soluble photoluminescent carbon nano-onions were synthesized from vegetable ghee using traditional pyrolytic approach for imaging cells and selective-immediate detection of glucose via fluorescent “turn-off”/“turn-on” technique.

Sea buckthorn seed oil protects against the oxidative stress produced by thermally oxidized lipids

Thermally oxidized vegetable ghee was fed to the rabbits for 14days 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.

Nutrition and lung cancer: a case control study in Iran.

BackgroundDespite many prospective and retrospective studies about the association of dietary habit and lung cancer, the topic still remains controversial. So, this study aims to investigate the association of lung cancer with dietary factors.MethodIn this study 242 lung cancer patients and their 484 matched controls on age, sex, and place of residence were enrolled between October 2002 to 2005. Trained physicians interviewed all participants with standardized questionnaires. The middle and upper third consumer groups were compared to the lower third according to the distribution in controls unless the linear trend was significant across exposure groups.ResultConditional logistic regression was used to evaluate the association with lung cancer. In a multivariate analysis fruit (Ptrend < 0.0001), vegetable (P = 0.001) and sunflower oil (P = 0.006) remained as protective factors and rice (P = 0.008), bread (Ptrend = 0.04), liver (P = 0.004), butter (Ptrend = 0.04), white cheese (Ptrend < 0.0001), beef (Ptrend = 0.005), vegetable ghee (P < 0.0001) and, animal ghee (P = 0.015) remained as risk factors of lung cancer. Generally, we found positive trend between consumption of beef (P = 0.002), bread (P < 0.0001), and dairy products (P < 0.0001) with lung cancer. In contrast, only fruits were inversely related to lung cancer (P < 0.0001).ConclusionIt seems that vegetables, fruits, and sunflower oil could be protective factors and bread, rice, beef, liver, dairy products, vegetable ghee, and animal ghee found to be possible risk factors for the development of lung cancer in Iran.

11th Euro Fed Lipid Congress, New Strategies for a High Quality Future (27–30 October 2013, Antalya, Turkey)

11th Euro Fed Lipid Congress, New Strategies for a High Quality Future (27–30 October 2013, Antalya, Turkey)

Loss of vitamin A in fortified edible oils and ghee during cooking in asian traditional style

Vitamin 'A' is essential for normal growth and its deficiency causes night blindness, affects the regulatory function of skin and reduces the general resistance of organism to infection. This deficiency does not occur by using balanced diet or by fortification of staple food with appropriate amount of Vitamin 'A'. In Pakistan vitamin 'A' fortification is done in vegetable ghee/cooking oil. It is generally assumed that fortified amount of vitamin 'A' is fully destroyed when the food is cooked at high temperature. The present study was focused to examine the effect of Pakistani traditional cooking style on the degree of destruction of vitamin 'A' mandatory fortified in the vegetable ghee/ cooking oils. The study indicates that there are some losses of Vitamin A of the fortified oils during cooking. However in case of deep fat frying destruction of added vitamin 'A' is more pronounced. The loss of vitamin 'A' was less than 50%, when the food was cooked in Pakistani style in case of all the cooking oils/ vegetable ghee. In prolonged frying conditions substantial amount of vitamin 'A' (45%) remains in the oil. Any how, this retention of vitamin 'A' is sufficient to meet the body requirements when oils/ghee was fortified according to the prescribed Pakistan Pure Food Rules 1965 i.e. 33,000 IU per Kg. DOI: http://dx.doi.org/10.3329/bjsir.v47i2.11461 Bangladesh J. Sci. Ind. Res. 47(2), 243-248, 2012

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.

India–Nepal Economic Cooperation

India and Nepal signed a foreign trade agreement (FTA) in 1971 which has been renewed many times over—latest in 2009. Tariff concessions lie at the core of Indo-Nepal trade arrangements and these concessions have been administered through the ROO criteria. The Indo–Nepal trade treaty of 1996 was a landmark as India provided duty-free access to all (except three) products manufactured in Nepal. In the period between 1996 and 2002, there was a surge in Nepal’s exports to India, mainly in vegetable ghee, copper products, acrylic yarn and zinc oxide, due to large tariff differentials between India and Nepal in the raw materials used in these items. The 2002 treaty imposed a tariff rate quota these four (the tariff rate quota (TRQ) products). Between 2001 and 2002 and 2008 and 2009, India reduced its tariffs on all products whereby Nepal lost its advantage in the TRQ products and the quota utilization has been very low. Since the benefits of the offered by India under the trade treaties have been transitory, it is important for the two countries to devise a more comprehensive economic agreement sectors. In this direction, India can help Nepal in developing services, especially hydropower and tourism. For this, Nepal needs to develop a more effective regulatory structure and policy framework and India must invest more in the development of Nepal’s infrastructure.

The effect of ghee (clarified butter) on serum lipid levels and microsomal lipid peroxidation

Ghee, also known as clarified butter, has been utilized for thousands of years in Ayurveda as a therapeutic agent. In ancient India, ghee was the preferred cooking oil. In the last several decades, ghee has been implicated in the increased prevalence of coronary artery disease (CAD) in Asian Indians due to its content of saturated fatty acids and cholesterol and, in heated ghee, cholesterol oxidation products. Our previous research on Sprague-Dawley outbred rats, which serve as a model for the general population, showed no effect of 5 and 10% ghee-supplemented diets on serum cholesterol and triglycerides. However, in Fischer inbred rats, which serve as a model for genetic predisposition to diseases, results of our previous research showed an increase in serum total cholesterol and triglyceride levels when fed a 10% ghee-supplemented diet. In the present study, we investigated the effect of 10% dietary ghee on microsomal lipid peroxidation, as well as serum lipid levels in Fischer inbred rats to assess the effect of ghee on free radical mediated processes that are implicated in many chronic diseases including cardiovascular disease. Results showed that 10% dietary ghee fed for 4 weeks did not have any significant effect on levels of serum total cholesterol, but did increase triglyceride levels in Fischer inbred rats. Ghee at a level of 10% in the diet did not increase liver microsomal lipid peroxidation or liver microsomal lipid peroxide levels. Animal studies have demonstrated many beneficial effects of ghee, including dose-dependent decreases in serum total cholesterol, low density lipoprotein (LDL), very low density lipoprotein (VLDL), and triglycerides; decreased liver total cholesterol, triglycerides, and cholesterol esters; and a lower level of nonenzymatic-induced lipid peroxidation in liver homogenate. Similar results were seen with heated (oxidized) ghee which contains cholesterol oxidation products. A preliminary clinical study showed that high doses of medicated ghee decreased serum cholesterol, triglycerides, phospholipids, and cholesterol esters in psoriasis patients. A study on a rural population in India revealed a significantly lower prevalence of coronary heart disease in men who consumed higher amounts of ghee. Research on Maharishi Amrit Kalash-4 (MAK-4), an Ayurvedic herbal mixture containing ghee, showed no effect on levels of serum cholesterol, high density lipoprotein (HDL), LDL, or triglycerides in hyperlipidemic patients who ingested MAK-4 for 18 weeks. MAK-4 inhibited the oxidation of LDL in these patients. The data available in the literature do not support a conclusion of harmful effects of the moderate consumption of ghee in the general population. Factors that may be involved in the rise of CAD in Asian Indians include the increased use of vanaspati (vegetable ghee) which contains 40% trans fatty acids, psychosocial stress, insulin resistance, and altered dietary patterns. Research findings in the literature support the beneficial effects of ghee outlined in the ancient Ayurvedic texts and the therapeutic use of ghee for thousands of years in the Ayurvedic system of medicine.

Fatty acid (FA) composition and contents of trans unsaturated FA in hydrogenated vegetable oils and blended fats from Pakistan

AbstractThis study presents the FA composition and trans FA (TFA) contents of different hydrogenated vegetable oils and blended fats marketed in Pakistan. Thirty‐four vanaspati (vegetable ghee), 11 shortenings, and 11 margarines were analyzed. The contents of saturated FA, cis monounsaturated FA, and cis PUFA were in the following ranges: vanaspati 27.8–49.5, 22.2–27.5, 9.3–13.1%; vegetable shortenings 37.1–55.5, 15.8–36.0, 2.7–7.0%; and margarines 44.2–55.8, 21.7–39.9, 2.9–20.5%, respectively. Results showed significantly higher amounts of TFA in vanaspati samples, from 14.2 to 34.3%. Shortenings contained TFA proportions of 7.3–31.7%. The contents of TFA in hard‐type margarines were in the range of 1.6–23.1%, whereas soft margarines contained less than 4.1% TFA.

MRI of coronary artery atherosclerosis in rabbits: Histopathology-MRI correlation and atheroma characterization

Background and objectivesWe report in vivo magnetic resonance imaging (MRI) characteristics and histopathology correlation of the thrombus formation in atherosclerosis the rabbit animal model.Design and methodsAtherosclerosis was induced in white male rabbits with vegetable ghee followed oxidized diet. Baseline MRI of atherosclerosis-recruited rabbits was done and later animals were used for atheroma histopathology characterization. Contiguous cross-sectional T2-weighted fast spin echo MRI images were compared by coronary histopathology. In all animals, coronary aortic wall thickening and atheroma size was measured using MRI.ResultsMRI images and digitized histological sections confirmed intraluminal thrombus in 6 (67%) of the 9 animals. MRI data showed correlation with the histopathology for aortic wall thickness (R2 = 0.82, P < 0.0001), lumen area (R2 = 0.88, P < 0.0001) and plaque size (R2 = 0.77, P < 0.0001). Optimized TE and TR parameters and multicontrast enhancement generated better MRI visibility of vulnerable plaque components. The MRI data evaluated % stenosis, plaque burden. Frequency of plaques, plaque height in aorta and coronary artery atheroma was also assessed by histology. In vivo, MRI determined the presence and size of the thrombus in this animal model of atherosclerosis and histopathology defined the plaque disruption.ConclusionThe combination of in vivo MRI and comparison with histopathology images of rabbit coronary thrombus may be a research tool for understanding of the pathogenesis of acute coronary plaques.

Effect of sucrose polyesters on crystallization rate of vegetable ghee: solid fat content study

Crystallization rate of partial hydrogenated blend of soybean oil and cottonseed oil used for making vegetable ghee (vanaspati) was investigated, by solid fat content (SFC) using pulsed nuclear magnetic resonance (p-NMR). The effects of adding sucrose fatty acid esters or sucrose polyesters (SPE) on the crystallization rate of the blend fat were studied. Sucrose tetrastearate DK ester F-10 (stearate 70% - palmitate 30%) was added to the fat at different concentration, namely 0.5% and 1.0%. Blank sample and sample containing 0.5% and 1.0% DK ester F-10 / (DK F-10) were chosen to measure the change in SFC at constant temperature of 15oC for a period of 25 hr. Five determinations of SFC were taken to the fat samples during the 25 hr i.e. 2,5,9,13 and 25th hr. SFC vs. time of crystallization of the three samples showed continuous increasing in SFC in all samples during the 25 hr, with sharp increasing at the first two hours. Samples containing 0.0% and 0.5% DK F-10, showed no significant difference in SFC during the first thirteen hours, while sample containing 1.0% DK F-10, showed higher SFC than the other two samples, through out the period. The amount of SFC for 1.0% DK F-10 sample at the 13th hour is equal to the SFC of the blank (0.0%) sample at the 25th hour. Melting point of the same samples increased with the increasing DK F-10 concentration in the fat samples. The results of SFC make it sure that the addition of 1.0% DK F- 10 will shorten the time required for the crystallization of vegetable ghee while the addition of 0.5% will not have significant effect.