DEVELOPMENT OF DPPH INDICATOR BASED METHOD FOR THE DETECTION OF VEGETABLE OILS ADULTERATION IN GHEE
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Date
2019
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DEPARTMENT OF DAIRY CHEMISTRY SHETH M. C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND
Abstract
Ghee is a class of clarified butter which is highly expensive and is often susceptible to
adulteration with cheaper fats and oils. Lower chain fatty acids are unique to milk fat
and they impart characteristic BR reading to ghee. Unsaturated fatty acids in ghee are
less compared to vegetable oil which imparts a lower iodine value to ghee. There is a
need to check reliability of various methods suggested for the detection of vegetable
oils in ghee. The present study is to assess the suitability of different published
analytical methods and to develop reliable test for detection of vegetable oils (cotton
seed oil, groundnut oil, sunflower oil, corn oil, rice bran oil, palm oil, coconut oil,
HVO and sesame oil) in ghee using DPPH reduction reaction. Studies on sensory
characteristics of ghee revealed that sensory analysis alone cannot establish the
adulteration of ghee by vegetable oils. The present study showed that estimation of
BR (RI) reading and iodine value confirmed the ineffectiveness of these method in
detecting adulteration of ghee with vegetable oils.