Comprehensive Studies on Detection of Palm Oil Adulteration in Clarified Milk Fat (Ghee)
Heat-clarified milk fat (ghee) is one of the costlier fat-rich dairy products, and palm oil adulteration is a common practice. Limited studies compared traditional physicochemical techniques with advanced chromatographic techniques and chromogenic tests (rapid tests) to ascertain palm oil’s presence...
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| Format: | Article |
| Language: | English |
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Wiley
2025-01-01
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| Series: | International Journal of Food Science |
| Online Access: | http://dx.doi.org/10.1155/ijfo/4673218 |
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| author | Akshay Ramani Tanmay Hazra Ayon Tarafdar Ranjna Sirohi Anamika Das Swarnima Dey Yogesh Kumar |
| author_facet | Akshay Ramani Tanmay Hazra Ayon Tarafdar Ranjna Sirohi Anamika Das Swarnima Dey Yogesh Kumar |
| author_sort | Akshay Ramani |
| collection | DOAJ |
| description | Heat-clarified milk fat (ghee) is one of the costlier fat-rich dairy products, and palm oil adulteration is a common practice. Limited studies compared traditional physicochemical techniques with advanced chromatographic techniques and chromogenic tests (rapid tests) to ascertain palm oil’s presence in ghee. It is a very hard task to ascertain the presence of palm oil in clarified milk fat (ghee) and select the right analytical technique for routine quality control analysis. The present study was designed to validate and compare the physicochemical methods, triglyceride content, phytosterol levels, and rapid chromogenic tests including 2,2-diphenyl-1-picrylhydrazyl (DPPH) or ferric-based assay methods to check the presence of palm oil in clarified milk fat. Physicochemical methods like Reichert–Meissl (RM) value, iodine value (IV), and Butyro refractometer (BR) reading can be used to detect palm oil adulteration below 10%. However, the Kirschner value analysis was able to confirm the presence of palm oil admixture at 5% in clarified milk fat. In chromatographic analytical approaches, triglyceride analysis (S-value) was carried out using gas chromatography with flame ionization detection (GC-FID), and plant sterol detection was done by HPLC, which proved to be the robust method for ascertaining the presence of palm oil in milk fat (ghee) at 5%. Chromogenic tests (DPPH and ferric-based assays) provided quick and qualitative assays to detect the presence of palm oil in ghee at a 5% level. |
| format | Article |
| id | doaj-art-2d5f5965667e46fd9eb326590f34089d |
| institution | Kabale University |
| issn | 2314-5765 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | International Journal of Food Science |
| spelling | doaj-art-2d5f5965667e46fd9eb326590f34089d2025-02-05T00:00:03ZengWileyInternational Journal of Food Science2314-57652025-01-01202510.1155/ijfo/4673218Comprehensive Studies on Detection of Palm Oil Adulteration in Clarified Milk Fat (Ghee)Akshay Ramani0Tanmay Hazra1Ayon Tarafdar2Ranjna Sirohi3Anamika Das4Swarnima Dey5Yogesh Kumar6Department of Dairy ChemistryDepartment of Dairy ChemistryLivestock Production and Management SectionSri Karan Narendra Agriculture UniversityDepartment of Dairy ChemistryDepartment of Food TechnologyDepartment of Food TechnologyHeat-clarified milk fat (ghee) is one of the costlier fat-rich dairy products, and palm oil adulteration is a common practice. Limited studies compared traditional physicochemical techniques with advanced chromatographic techniques and chromogenic tests (rapid tests) to ascertain palm oil’s presence in ghee. It is a very hard task to ascertain the presence of palm oil in clarified milk fat (ghee) and select the right analytical technique for routine quality control analysis. The present study was designed to validate and compare the physicochemical methods, triglyceride content, phytosterol levels, and rapid chromogenic tests including 2,2-diphenyl-1-picrylhydrazyl (DPPH) or ferric-based assay methods to check the presence of palm oil in clarified milk fat. Physicochemical methods like Reichert–Meissl (RM) value, iodine value (IV), and Butyro refractometer (BR) reading can be used to detect palm oil adulteration below 10%. However, the Kirschner value analysis was able to confirm the presence of palm oil admixture at 5% in clarified milk fat. In chromatographic analytical approaches, triglyceride analysis (S-value) was carried out using gas chromatography with flame ionization detection (GC-FID), and plant sterol detection was done by HPLC, which proved to be the robust method for ascertaining the presence of palm oil in milk fat (ghee) at 5%. Chromogenic tests (DPPH and ferric-based assays) provided quick and qualitative assays to detect the presence of palm oil in ghee at a 5% level.http://dx.doi.org/10.1155/ijfo/4673218 |
| spellingShingle | Akshay Ramani Tanmay Hazra Ayon Tarafdar Ranjna Sirohi Anamika Das Swarnima Dey Yogesh Kumar Comprehensive Studies on Detection of Palm Oil Adulteration in Clarified Milk Fat (Ghee) International Journal of Food Science |
| title | Comprehensive Studies on Detection of Palm Oil Adulteration in Clarified Milk Fat (Ghee) |
| title_full | Comprehensive Studies on Detection of Palm Oil Adulteration in Clarified Milk Fat (Ghee) |
| title_fullStr | Comprehensive Studies on Detection of Palm Oil Adulteration in Clarified Milk Fat (Ghee) |
| title_full_unstemmed | Comprehensive Studies on Detection of Palm Oil Adulteration in Clarified Milk Fat (Ghee) |
| title_short | Comprehensive Studies on Detection of Palm Oil Adulteration in Clarified Milk Fat (Ghee) |
| title_sort | comprehensive studies on detection of palm oil adulteration in clarified milk fat ghee |
| url | http://dx.doi.org/10.1155/ijfo/4673218 |
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