Comparative Appraisal of Ghee and Palm Oil Adulterated Ghee on the basis of Chromogenic Test

Ramani, Akshay; Hazra, Tanmay; Sudheendra, Ch.V.K.; Hariyani, AS; Prasad, Subhash; Ramani, VM

doi:10.20546/ijcmas.2018.712.077

Cited by 2 publications

(1 citation statement)

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“…Thereby, Law enforcing agencies as well as testing laboratories find it difficult to prove the suspected samples adulterated as these adulterated samples meet all the physico-chemical constants specified for Ghee as per the standards of FSSR (2011). Some of the recent methods also failed to detect such adulteration in ghee below 5% level (Jirankalgikar and De 2014;Ramani et al 2018;Ayari et al 2018) and the test houses and law-enforcing agencies face a very awkward situation in fighting such cases in the courts of law.…”

Section: Introductionmentioning

confidence: 99%

A novel approach to detect highly manipulated fat adulterant as Reichert–Meissl value-adjuster in ghee (clarified butter) through signature peaks by gas chromatography of triglycerides

et al. 2019

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Ghee, the clarified butter fat being the costliest fat among other edible oils and fats in India, prone to adulteration with highly manipulated cheaper oils/fats, especially during lean season. The present investigation carried on triglycerides profile of one of the latest components of the adulterant fat i.e. RM (Reichert-Meissl)adjuster, has been exploited to check the adulteration of ghee with a newly emerged highly manipulated fat. Using standardized (S)-limits specified by the ISO/IDF for cow milk fat, the minimum level of detection of the adulterant fat was observed as 7.5%. However, in case of buffalo ghee, due to non-availability of the ISO/IDF limits, the detection of this adulterant fat in buffalo ghee was not possible. Gas chromatograms showed specific signature peaks of large size in the retention time region of 4.5 to 6.5 min for RM-adjuster and adulterant fat, whereas no such peaks were observed in pure cow and buffalo ghee samples. The new approach of zooming in and superimposing of selected peaks in the chromatograms of triglycerides of suspected ghee has been used as a strategy to find adulterant fat's presence. Through this approach, the addition of RM-adjusted highly manipulated foreign fat (adulterant fat) to the tune of even 0.5% could be achieved in both cow as well as buffalo ghee.

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Section: Introductionmentioning

confidence: 99%