Submit

Full Research Article

Bhartiya Krishi Anusandhan Patrika, volume 37 issue 1 (march 2022) : 71-75

Innovation Techniques to Assess Adulterated Ghee: A Review

Heena Kauser, B.G. Shilpashree, A.R. Praveen, B.P. Pushpa, H. Devaraja Naik, Parwez Ali
1Department of Dairy Chemistry, Dairy Science College, Karnataka Veterinary Animal and Fisheries Sciences University, Bengaluru-560 024, Karnataka, India.

  • Submitted09-02-2022|

  • Accepted09-05-2022|

  • First Online 16-05-2022|

  • doi 10.18805/BKAP452

Cite article:- Kauser Heena, Shilpashree B.G., Praveen A.R., Pushpa B.P., Naik Devaraja H., Ali Parwez (2022). Innovation Techniques to Assess Adulterated Ghee: A Review. Bhartiya Krishi Anusandhan Patrika. 37(1): 71-75. doi: 10.18805/BKAP452.

ABSTRACT

Adulteration in dairy products is not only serious trouble to mortal health but also causes profitable losses. Ghee, the most precious fat, is vented at a high price over other fats and oil. Unethical vendors take advantage of this by mixing ghee with inexpensive fats or oils. Adulteration of ghee could be estimated through its physical-chemical constants such as Butyro-Refractometer reading, Reichert-Meissl value, Polenske value, Iodine value, saponification value, which are time-consuming, Therefore, researchers nowadays adopted novel techniques. The addition of coconut oil in ghee is detected using Attenuated total reflectance-Fourier transform infrared spectroscopy (ATR-FTIR) and chemometrics. Analysis of the adulteration in cow ghee with soybean oil by olfactory machine system, electronic nose (E-nose) tool is used as a rapid technique. Analysis of adulteration in cow ghee with vanaspati by using an image analysis technique called particle analysis and colour measurement and a rapid and accessible protocol based on β-sitosterol using Reversed-phase thin layer chromatography (RP-TLC) is developed to check the purity of milk fat. DPPH (2, 2-diphenyl-1-picrylhydrazyl) based chromogenic assay is a rapid method that has been used to identify the presence of palm oil in ghee.

REFERENCES


  1. Ahirwar, R., Harilal, P.T., Srihari, K.A. and Pandey, M.C. (2015). Quality changes in milk adulterated with detergent, urea, ammonium sulphate and neutralizers. Asian Journal of Dairy and Food Research. 34(4): 285-289.

  2. Ayari, F., Mirzaee-Ghaleh, E., Rabbani, H. and Heidarbeigi, K. (2018). Detection of the adulteration in pure cow ghee by electronic nose method (case study: sunflower oil and cow body fat).  International Journal of Food Properties. 21(1): 1670-1679.

  3. Bector, B.S. and Sharma, V. (2002). Physico Chemical Characteristics of Ghee Adulterated with Palm Oil and its Detection. NDRI Annual Report: 44-45.

  4. Gandhi, K. (2014). Detection of palm olein and sheep body fat adulteration in ghee using solvent fractionation technique. PhD. Thesis submitted to NDRI, Karnal, India.

  5. Gandhi, K., Upadhyay, N., Aghav, A.D., Lal, D. and Sharma, V. (2014). Detection of palm olein and sheep body fat adulteration in ghee (clarified milk fat) using Reichert-Meissl (RM) value coupled with solvent fractionation technique. Indian Journal of Dairy Science. 67(5). DOI:10.5146/IJDS. V67I5.40133.

  6. Gandhi, K., Kumar, A. and Lal, D. (2015). Iodine value integrated with solvent fractionation technique as a tool for detecting palm olein and sheep body fat adulteration in ghee (clarified milk fat). Indian Journal Dairy Science. 68(4): 347-351.

  7. Gandhi, K., Kumar, A. and Lal, D. (2018). Solvent fractionation technique paired with apparent solidification time (AST) test as a method to detect palm olein and sheep body fat in ghee (clarified milk fat). Indian Journal Dairy Science.  71(3): 246-251.

  8. Gandhi, K., Sharma, R., Seth, R. and Mann, B. (2021). Detection of coconut oil in ghee using ATR-FTIR and chemometrics. Applied Food Research, (pp:100035). https://doi.org/ 10.1016/j.afres.2021.100035.

  9. Griffiths, P.R. and De Haseth, J.A. (2007). Fourier Transform Infrared Spectrometry. John Wiley and Sons.

  10. Global Ghee Market: By Source: Cow, Buffalo, mixed; by end use: Retail, institutional; by distribution channel: supermarkets/ hypermarkets, convenience stores, specialty stores, online, others; regional analysis; historical market and forecast (2017-2027); Market Dynamics: Competitive Landscape; Industry Events and Developments; https://www. expert marketresearch.com/reports/ghee-market. [accessed 2021 November 19].

  11. Górska-Warsewicz, H., Rejman, K., Laskowski, W. and Czeczotko, M. (2019). Milk and dairy products and their nutritional contribution to the average polish diet. Nutrients. 11(8): 1771.

  12. Hazra, T., Sharma, V., Sharma, R. and Arora, S. (2017). A species specific simplex polymerase chain reaction-based approach for detection of goat tallow in heat clarified milk fat (ghee).  International Journal of Food Properties. 20(1). DOI: 10.1080/10942912.2017.1289542.

  13. Indu, B. and Jayaprakasha, H.M. (2021). Conjugated linoleic acid- the natural trans fat: A review. Asian Journal of Dairy and Food Research. 40(4): 351-357.

  14. Jayanthi, P. and Lalitha, P. (2011). Reducing power of the solvent extracts of Eichhornia crassipes (Mart.) solms. International Journal of Pharmacy and Pharmaceutical Sciences. 3: 126-128.

  15. Kamal Gandhi, D., Rana, S. and Kumar, H. (2018). Solvent fractionation technique paired with complete liquefaction time (CLT) test to detect bland of palm olein and sheep body fat in ghee. International Journal of Comparative Sociology. 6(2): 458-463.

  16. Kaushik, R., Jain, J. and Rai, P. (2016). Therapeutic potentials of cow derived products-A review. International Journal of Pharmaceutical Sciences and Research. 7(4): 1383. DOI: 10.13040/IJPSR.0975-8232.

  17. Kumar, A., Sharma, V. and Lal, D. (2008). Development of a thin layer chromatography based method for the detection of rice bran oil as an adulterant in ghee. Indian Journal of Dairy Science. 61(2): 113-115.

  18. Kumar, A., Neelam Upadhyay, K.G., Lal, D. and Sharma, V. (2013). Detection of soybean oil and buffalo depot fat in ghee using normal-phase thin layer chromatography. Indian Journal of Dairy Science. 66(4): 288-293.

  19. Kumar, A., Upadhyay, N., Padghan, P.V., Gandhi, K., Lal, D. and Sharma, V. (2015). Detection of vegetable oil and animal depot fat adulteration in anhydrous milk fat (Ghee) using fatty acid composition. MOJ Food Processing and Technology. 1(3): 00013. DOI:10.15406/mojfpt.2015.01.00013.

  20. Kumari, S., Pandey, A., Meena, P. and Choudhary, R. (2018). Milk protein and human health: A review. Bhartiya Krishi Anusandhan Patrika, 33(1/2):136-138.

  21. Neo, Y.P., Ariffin, A., Tan, C.P. and Tan, Y.A. (2008). Determination of oil palm fruit phenolic compounds and their antioxidant activities using spectrophotometric methods. International Journal of Food Science and Technology. 43(10): 1832- 1837.https://doi.org/10.1111/j.13652621.2008.01717.x.

  22. Patel, A.M. (2011). Validation of methods for detection of ghee adulteration with animal body fat (Doctoral dissertation, NDRI).

  23. Ramani, A., Hazra, T., Parmar, M.P., Sindhav, R.G. and Ramani, V.M. (2019). A simple rapid technique for detection of palm oil in ghee. Indian Journal Dairy Science. 72(4): 441-444.

  24. Rani, A., Sharma, V., Arora, S., Lal, D. and Kumar, A. (2015). A rapid reversed-phase thin layer chromatographic protocol for detection of adulteration in ghee (clarified milk fat) with vegetable oils. Journal of Food Science and Technology.  52(4): 2434-2439. DOI: 10.1007/s13197-013-1208-3.

  25. Roy, M., Manoj, D., Shanmugasundaram, S. and Yadav, B.K. (2021). Detection of adulteration in ghee (Clarified butter fat) using electronic nose combined with multivariate analysis.

  26. Saleem, M. (2020). Fluorescence Spectroscopy Based Detection of Adulteration in Desi Ghee. Journal of Fluorescence. 30(1): 181-191. DOI: 10.1007/s10895-019-02483-0.

  27. Smith, B.C. (2011). Fundamentals of Fourier Transform Infrared Spectroscopy. CRC Press.

  28. Ramani, A., Hazra, T., Sudheendra, C.V., Hariyani, A.S., Prasad, S. and Ramani, V.M. (2018). Comparative appraisal of ghee and palm oil adulterated ghee on the basis of chromogenic test. International Journal of Current Microbiology and Applied Sciences. 7(12): 623-627.

  29. Upadhyay, N., Kumar, A., Rathod, G., Goyal, A. and Lal, D. (2015). Development of a method employing reversed phase thin layer chromatography for establishing milk fat purity with respect to adulteration with vegetable oils. International Journal of Dairy Technology. 68(2): 207-217. DOI: 10.1111/ 1471-0307.12178.

  30. Upadhyay, N., Goyal, A., Kumar, A. and Lal, D. (2017). 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. International Journal of Dairy Technology. 70(2): 297-303.

  31. Upadhyay, N., Kumar, A., Goyal, A. and Lal, D. (2017). Complete liquification time test coupled with solvent fractionation technique to detect adulteration of foreign fats in ghee.  International Journal of Dairy Technology. 70(1): 110-118.

  32. Wadodkar, U.R., Punjrath, J.S. and Shah, A.C. (2002). Evaluation of volatile compounds in different types of ghee using direct injection with gas chromatography-mass spectrometry.  Journal of Dairy Research. 69(1): 163-171.

  33. Wasnik, P.G., Menon, R.R., Sivaram, M., Nath, B.S., Balasubramanyam, B.V. and Manjunatha, M. (2019). Development of mathematical model for prediction of adulteration levels of cow ghee with vegetable fat using image analysis. Journal of Food Science and Technology. 56(4): 2320-2325.
Reviewed By

Download Article
In this Article
    Contact us
    Follow us

    Editorial Board

    View all (0)