A study on change of fatty acids profile in ghee adulterated with palm oil

Hazra, Tanmay; Sudheendra, Cvk; Ahuja, Kunal Kumar; Sindhav, Rohit G; Ramani, Vimal M.

doi:10.33785/ijds.2020.v73i02.014

Cited by 2 publications

(1 citation statement)

References 6 publications

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“…Moreover, the addition of vegetable oils to milk fat reduced levels of short-chain acids [11]. Sharma and Singhal [34] found significant changes in the fatty acid composition of ghee adulterated with hydrogenated vegetable oils when compared with control ghee. It is clear that vegetable oils are rich in linoleic acid (C18:2), palmitic acid (C16:0), and stearic acid (C18:0).…”

Section: Resultsmentioning

confidence: 99%

Development of a protocol based on classic and modern techniques for detection of shortening and hydrogenated palm kernel oil addition to Buffalo’s milkfat

et al. 2022

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In the Egyptian market, the most commonly used milkfat is buffalo's milkfat (BMF) as it is used by many consumers. Due to its high value and high cost, BMF is prone to adulteration with other cheap vegetable oils (VO). The common VO that are added to BMF are Shortening (SHO) and Hydrogenated Palm Kernel Oil (HPKO). Therefore, the current study was conducted to propose a two-steps protocol that can be used to detect adulteration of BMF with VO in general, and with SHO and HPKO in particular. SHO and HPKO were added, separately, to BMF by using different proportions (10, 20, 30, 40, and 50%). Reichert Meissl value (RM) and sterol fractions were used (first step) to detect the addition of VO to BMF. The addition of SHO and HPKO resulted in a significant decrease in the RM values when added with a proportion of 30% or more. The β-sitosterol values showed a significant increase when SHO or HPKO was added (10% or more). Fatty acids profile was used (second step) to determine the type of VO added to BMF. It was found that the addition of HPKO to BMF resulted in a significant increase in the levels of lauric acid (C12:0), palmitic acid (C16:0), and saturated fatty acids. While the addition of SHO to BMF resulted in a significant decrease in myristic acid (C14:0) and an elevation in palmitic acid (C16:0). Three different BMF samples from the local market were tested by using this two-steps protocol, and it succeeded to detect the addition of VO to BMF and to identify the type of VO that had been used. The obtained results suggested that the determination of β-sitosterol and fatty acids composition could be used for ascertaining the quality of milk fat.

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Section: Resultsmentioning

confidence: 99%

Development of a protocol based on classic and modern techniques for detection of shortening and hydrogenated palm kernel oil addition to Buffalo’s milkfat

et al. 2022

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Design & development of adulteration detection system by fumigation method & machine learning techniques

Agrawal,

Bawane,

Alsubaie

et al. 2024

Sci Rep

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A novel method for discovery of adulteration in edible oil is proposed based on concept of refractive index and electronic sensors. The research work focusses on two distinct methodologies like employing datasets and implementing a fumigation technique that integrates real-time hardware for testing Edible oil Impurities. In the first method, the dataset taken into consideration contains spectral data collected using Advanced ATR-MIR Spectroscopy for pure oil and various levels of adulteration with Vegetable oil. Each and every edible oil has a certain value of refractive index. When such oils are contemned in a change adding adulterants, the value of its refractive indices also changes. This value of refractive index serves as a feature for testing the oil and helps us in detecting the adulteration. If Oil is adulterated with vegetable oils, the refractive index will be lower and with animal fats, the refractive index will be higher than that of pure Oil. While in Fumigation Method a hardware module is develop in which adulterated & pure oil samples are heated at 40–50 °C for 4.66 min and the volatiles that are generated by varying gas concentrations are forcefully passed through to the MEMS Gas Sensor-MISC-2714 and Multichannel Gas sensor. The conductance of the sensors changes according to the gases sensed by the sensors contributes to features extraction. The conductance value serves as a feature for the classifier to determine whether the sample is highly, moderately, or lowly contaminated. Thus, in proposed methods we use different algorithms based on machine learning like KNN, Random Forest, CATBOOST and XGBOOST to accurately reveal the adulteration. Amongst all the applied algorithm Random Forest (RF) Classifier & XGBOOST algorithm outperform well and gives 100% accuracy. The proposed work is used for identifying food adulteration in edible food products which helps us to feed Society with high-quality food.

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A study on change of fatty acids profile in ghee adulterated with palm oil

Cited by 2 publications

References 6 publications

Development of a protocol based on classic and modern techniques for detection of shortening and hydrogenated palm kernel oil addition to Buffalo’s milkfat

Development of a protocol based on classic and modern techniques for detection of shortening and hydrogenated palm kernel oil addition to Buffalo’s milkfat

Design & development of adulteration detection system by fumigation method & machine learning techniques

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