A rapid reversed-phase thin layer chromatographic protocol for detection of adulteration in ghee (clarified milk fat) with vegetable oils

Abstract

Detection of milk fat adulteration with foreign fats/oils continues to be a challenge for the dairy industry as well as food testing laboratories, especially in the present scenario of rampant adulteration using the scientific knowledge by unscrupulous persons involved in the trade. In the present investigation a rapid reversed-phase thin layer chromatographic (RP-TLC) protocol was standardized to ascertain the purity of milk fat. RP-TLC protocol did not show any false positive results in the genuine ghee (clarified butter fat) samples of known origin. Adulteration of ghee with coconut oil up to 7. 5 %, soybean oil, sunflower oil and groundnut oil up to 1 %, while, designer oil up to 2 % level could be detected using the standardized RP-TLC protocol. The protocol standardized is rapid and convenient to use.

Evaluation of reversed-phase thin layer chromatographic protocol to detect vegetable oil or fat in milk

“…The contents were then filtered through muslin cloth so as to obtain the clear fat. Then, the clarified fat was subjected for unsaponifiable matter extraction as per the method standardised by Rani et al (2015) for detection of adulteration in ghee.…”

“…Conditions for Reversed-phase thin layer chromatography (RP-TLC) of unsaponifiable matter TLC plates were activated in an oven at 100°C for 1 hour prior to use. RP-TLC was performed as described by Rani et al (2015) using a solvent system consisting of Petroleum ether: Acetonitrile: Methanol in the ratio of 20:40:40 by volume. The above mentioned solvent system was added to a chromatographic chamber, which was lined with filter paper on the three sides.…”

“…Triglyceride profiling using gas liquid chromatography (Kala 2013) is time consuming and cannot be used a routine method and is not validated in milk fat of Indian origin. Therefore, in the present investigation, a reversed-phase thin layer chromatographic method (Rani et al 2015) based on tracer component i.e. â-sitosterol a sterol of plant origin developed for the detection of vegetable oils in ghee was evaluated for its application in milk.…”

Application of genetic algorithm and multivariate methods for the detection and measurement of milk‐surfactant adulteration by attenuated total reflection and near‐infrared spectroscopy

“…Vegetable oil is used to mimic the fat content, and detergents are generally added to make it frothy 17 . Synthetic milk is a liquid milk‐like mixture comprising low cost and readily available substances like detergent, urea, melamine, soda, salt, sucrose, vegetable oil, and water, which are often used to imitate natural milk by its color and consistency 1,18 . One of the essential constituents of synthetic milk is detergent, which is used to emulsify non‐dairy fat 19–21 .…”

Assessment of ghee adulterated with oils and fats in Bangladesh

“…It is not uncommon to encounter ghee samples containing over 50% hydrogenated vegetable oils. Other vegetable oils and fats which may be conveniently admixed with ghee are palm oil, coconut oil, and partially hydrogenated refined groundnut oil [ 13 ].…”