Complete liquification time test coupled with solvent fractionation technique to detect adulteration of foreign fats in ghee

Upadhyay, Neelam; Kumar, Anil; Goyal, Ankit; Lal, Darshan

doi:10.1111/1471-0307.12323

Cited by 7 publications

(3 citation statements)

References 10 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…According to literature, ghee is a lipophilic product with 99-99.5% lipids from which 46-47.8% is saturated fat, 36% monounsaturated and 18% polyunsaturated (Sharma et al, 2010;Sserunjogi et al, 1998). Ghee is also considered a good source of lipophilic vitamins (Upadhyay et al, 2017a), especially vitamin A and E (Antony et al, 2018), and conjugated linoleic acid -CLA (Food and Agriculture Drganization of the United Nations, 2013; Mehta et al, 2015;Upadhyay et al, 2017b), which is a ruminant trans fatty acid (rTFA) that has exhibited health benefits, both in vitro and in vivo (Galvín et al, 2016), such as anti-obesity, anti-carcinogenic, anti-atherogenic, anti-diabetic, anti-mutagenic, anti-hypertensive, immunomodulatory, apoptotic and osteosynthetic (Hur et al, 2017;Koba & Yanagita, 2014;Serafeimidou et al, 2013;Yang et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Chemical, physicochemical, microbiological and sensory characterization of cow and buffalo ghee

Peña-Serna

Betancur

2020

Food Sci. Technol

View full text Add to dashboard Cite

show abstract

Section: Introductionmentioning

confidence: 99%

Chemical, physicochemical, microbiological and sensory characterization of cow and buffalo ghee

Peña-Serna

Betancur

2020

Food Sci. Technol

View full text Add to dashboard Cite

show abstract

“…Ref. [ 83 ] especially vitamins A and E [ 84 ]. Vitamin E is present in all cell membranes and works hard in this lipid environment to minimize free radicals and prevent significant lipid peroxidation caused by a free radical chain reaction [ 85 ].…”

Section: Discussionmentioning

confidence: 99%

Natural Ghee Enhances the Biochemical and Immunohistochemical Reproductive Performance of Female Rabbits

El-Gharrawy

Sadek

Mahmoud

et al. 2022

Life

View full text Add to dashboard Cite

The reproductive effects of several dietary fats (margarine, ghee, and olive oil) on female rabbits were studied. For that purpose, 40 mature female rabbits were designed into four groups of ten rabbits each. Group I was given a control diet, Group II received 10% margarine, Group III received 10% ghee, and Group IV received 10% olive oil; after two months, all rabbits were sacrificed. Lipid profile and reproductive hormones levels were assayed in serum besides ovarian antioxidant enzyme and lipid peroxidation. Furthermore, ovarian tissue was examined using hematoxylin–eosin staining and immunohistochemistry of estrogen, follicle-stimulating hormone (FSH), luteinizing hormone (LH) receptor, and caspase 3. Our data revealed that the margarine significantly (p < 0.05) increased lipid profile and malondialdehyde (MDA) level, which decreased in olive oil and ghee compared to the control. In addition, serum FSH and estrogen (estradiol (E2)) were significantly (p < 0.05) decreased in the group treated with margarine. Furthermore, there was a significant decrease in ovarian superoxide dismutase (SOD) and catalase activity in the margarine-treated group. In contrast, SOD and MDA showed a significant (p > 0.05) increase in the olive oil and ghee- treated group compared to the control group. At the same time, there was a significant increase in serum FSH and (estradiol (E2)) in the ghee and olive oil groups, respectively, compared to the control. The margarine feed group showed moderate immunoreaction of estrogen, FSH, LH receptor, and strong caspase 3, while ghee and olive oil showed strong immunoreaction of estrogen, FSH, LH receptor, and mild immunoreaction of caspase 3 in ovarian tissue. Photomicrograph of rabbit ovarian tissue showed vacuolation in small and growing follicles in the margarine group but appeared normal in ghee and the olive oil-treated group. In conclusion, based on these results, olive oil and ghee have a strong capability of enhancing lipid profile, antioxidant status, and female hormonal functions.

show abstract

“…NO is known as a molecule that can easily react with O 2 − radicals in the brain and reduce oxidative stress-induced damage via deleting free radicals. 17 The antioxidant properties of ghee help prevent damage of nervous and brain tissues besides retarding the progress of degenerative diseases.…”

Section: Cow Ghee Associated With Epilepsy/brain Disordermentioning

confidence: 99%

Epilepsy Seizures: Natural Treatment with Cows Ghee : Versatility in Epilepsy and Neurological Disorders

Sinha,

Vikash

2023

IJPER

View full text Add to dashboard Cite

Epilepsy(Apasmara)is a common neuropsychiatric disorderwith major public health problem all over the world.Convulsive activities lead to neuronal cell loss, Present antiepileptic drugs control the epilepsy butlong-term use generatesadverse effects atcognitive level,behavioraland affective disorders. An integrated approachis needed to concentrate on the burdenofepilepsy care, prevention, and rehabilitation. Ayurveda has both palliative and curative protocols which recalibrates the body from the pathological to the physiological state. Cow gheeis widely used in treating epilepsy and other neurologicaldisorders. Cow Ghee is an ideal base for preparing Ayurvedic medicines due to its ability to reach within the deepest of tissues in the human body make it an excellent base to prepare Ayurvedic formulations targeting specific parts/organs/tissues of the body. There are many other uses of Cow ghee within the Ayurvedic science that make it an invaluable part of this ancient medical science. Cow Ghee utilized in Ayurveda, used for numerous medical applications, including the treatment of allergy, skin and respiratory diseases. Cow Ghee is also known to retard the undesirable effects of drugs besides cancelling the effect of toxins in the body. Epilepsy is a serious disorder of the CNS that affects both children&adults.The medium chain fatty acids in pure Ghee get converted into ketones and supply the epilepsy patient brain with the energy it needs to survive and if given on a continual basis will support processes in the brain that are involved in healing and repair.Putting few drops of warm pure ghee in both nostrils regularly reduces epilepsy.Ghee is very essential to maintain the lipid membrane of cells especially the brain tissues, the lack of which results in diseases with memory loss like Parkinson’s, Alzheimer’s. Absence of brain cell integrity even causes several mania, depression, and seizures -all of which have an increased prevalence in the present era.

show abstract

Complete liquification time test coupled with solvent fractionation technique to detect adulteration of foreign fats in ghee

Cited by 7 publications

References 10 publications

Chemical, physicochemical, microbiological and sensory characterization of cow and buffalo ghee

Chemical, physicochemical, microbiological and sensory characterization of cow and buffalo ghee

Natural Ghee Enhances the Biochemical and Immunohistochemical Reproductive Performance of Female Rabbits

Epilepsy Seizures: Natural Treatment with Cows Ghee : Versatility in Epilepsy and Neurological Disorders

Contact Info

Product

Resources

About