Cholesterol is an important constituent of animal food products and has

Abstract:The 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 78-hydroxy-and 5,6a-epoxycholestero1. 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 %).

The differences in the melting diagrams and crystallization patterns of goat body fat and ghee, as determined by differential thermal analysis, provide a basis for the determination of adulteration in cow or buffalo ghee. The new endothermic peak on the melting diagram in samples having more than 10% goat body fat can be used for qualitative detection and the crystallization diagram can be used for quantitative estimation.

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