International Journal of Chemical and Biochemical Sciences (ISSN 2226-9614)[/vc_column_text][/vc_column][/vc_row]
VOLUME 25(19) (2024)
Unveiling the Purity: The Physico-Chemical and Fatty Acid Profiling of Unbranded Ghee for Quality Assurance
Tamilarasu Sruthi 1, Prabaharan Venkataralu Bhavadharani 1 and
Parameswaran Gurumoorthi 1,*
1Department of Food Process Engineering, SRM Institute of Science and Technology, Chennai,
Tamil Nadu, India – 603203
Abstract
Analysing unbranded ghee is critical for authenticating its purity and quality using various physiochemical analyses and fatty acid profiling methods. In order to conduct the analysis, 30 unbranded ghee samples were collected from six districts: Chennai, Villupuram, Cuddalore, Thiruvannamalai, Vellore, and Madurai. The adulteration of the ghee can be analysed by the BR value, RM value, polenske value, saponification value, and iodine value. Cow’s ghee samples collected from Vellore districts show a lower saponification value is 187.44 ±0.03, RM value (21.9 ±0.4 and 20.4 ±0.20), polenske value (3.61 ±0.02 and 3.58 ±0.30), and BR value (39.8 and 45.7), which doesn’t comply with FSSAI 2011 regulations. Vanaspati, a substance containing trans-fat, contaminated 12 samples. Trans-fat extracted from linoleic acid in Madurai district found to have the highest level of 0.2954 ±0.02 by GC-FID. Vegetable oil (Soybean and sunflower oil) detected in six samples using RP-HPLC. This study could have an impact on providing insightful reports on the quality, safety, integrity, and authenticity of unbranded ghee, which does not fulfil FSSAI requirements.
Keywords: Adulteration, Ghee, Purity, Safety, Trans-fat, Vegetable oil.
Full length article – PDF *Corresponding Author, e-mail: gurumoop@gmail.com Doi # https://doi.org/10.62877/107-IJCBS-24-25-19-107
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