Detection of adulteration by caprine body fat and mixtures of caprine body fat and groundnut oil in bovine and buffalo ghee using differential scanning calorimetry

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

doi:10.1111/1471-0307.12336

Cited by 16 publications

(9 citation statements)

References 23 publications

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“…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

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Section: Introductionmentioning

confidence: 99%

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

Peña-Serna

Betancur

2020

Food Sci. Technol

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“…As shown in other studies, it has been observed that components with a higher melting point display faster crystallization (Che Man et al, 1999). Other researchers detected the adulteration of caprine body fat at 5% level in bovine milk fat (ghee) using a DSC technique that the midrange temperature of isothermal curves was significantly different that displaced the crystallization region and indicated the presence of foreign fats (Upadhyay et al, 2017).…”

Section: Resultsmentioning

confidence: 71%

Comparative analysis of butter thermal behavior in combination with bovine tallow

et al. 2020

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Assessment of butter authenticity in combination with animal fat is a major challenge. Changing the butter composition can affect crystallization and polymorphism properties. The purpose of this study was to evaluate the thermal behavior of butter combined with (0-15% w/w) bovine tallow using Digital Calorimetric Scanning, and to determine fatty acid profile and isothermal microstructure in order to complete DSC data. According to the statistical analysis, obtained L_Pseudo equations show that in the crystallization curve, with increase of bovine tallow percentage in the butter, the onset temperature of peak 1 and amount of heat released in peak 2 increased and the onset temperature of peak 2 decreased and peak 1 became wider. In the melting curves, with increase of bovine tallow percentage, the onset temperature of peaks 1 and 2 increased. Regarding the value of R 2 , the onset temperature of peak 2 in the melting curve had capability of estimation 78%. The crystal morphology of butter samples was different and with increased temperature, larger crystals were observed. In general, scans of calorimetric results revealed that DSC is a valuable method for studying butter in combination with animal fat and also can be utilized for distinguishing pure fat from adulterated one.

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“…10 The reason that attracts ghee adulteration among traders is for increasing the higher cash income. Common detection methods for cheaper edible oils in ghee are chromatographic methods, [11][12][13][14][15][16] spectroscopic methods, 5,17,18 thermal analysis methods, 19 and physicochemical methods. [20][21][22][23] All these methods are time-consuming, requiring expertise and sample preparation for routine analysis.…”

Section: Introductionmentioning

confidence: 99%

Detection of soybean oil adulteration in cow ghee (clarified milk fat): an ultrafast study using flash gas chromatography electronic nose coupled with multivariate chemometrics

et al. 2022

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BACKGROUND: Cow ghee is one of the expensive edible fats in the dairy sector. Ghee is often adulterated with low-priced edible oils, like soybean oil, owing to its high market demand. The existing adulteration detection methods are time-consuming, requiring sample preparation and expertise in these fields. The possibility of detecting soybean oil adulteration (from 10% to 100%) in pure cow ghee was investigated in this study. The fingerprint information of volatile compounds was collected using a flash gas chromatography electronic nose (FGCEN) instrument. The classification results were studied using the pattern recognition chemometric models principal component analysis (PCA), soft independent modelling of class analogy (SIMCA), and discriminant function analysis (DFA).RESULTS: The most powerful fingerprint odor of all the samples identified from FGCEN analysis was acetaldehyde (Z)-4-heptenal, 2-propanol, ethyl propanoate, and pentan-2-one. The odor analysis investigation was accomplished with an average analysis time of 90 s. A clear differentiation of all the samples with an excellent classification accuracy of more than 99% was achieved with the PCA and DFA chemometric methods. However, the results of the SIMCA model showed that SIMCA could only be used to detect ghee adulteration at higher concentration levels (30% to 100%). The validation study shows good agreement between FGCEN and gas chromatography-mass spectrometry methods.CONCLUSION: The methodology demonstrated coupled with PCA and DFA methods for adulteration detection in ghee using FGCEN apparatus has been an efficient and convenient technique. This study explored the capability of the FGCEN instrument to tackle the adulteration problems in ghee.

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Detection of adulteration by caprine body fat and mixtures of caprine body fat and groundnut oil in bovine and buffalo ghee using differential scanning calorimetry

Cited by 16 publications

References 23 publications

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

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

Comparative analysis of butter thermal behavior in combination with bovine tallow

Detection of soybean oil adulteration in cow ghee (clarified milk fat): an ultrafast study using flash gas chromatography electronic nose coupled with multivariate chemometrics

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