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<p>The popularity of cow ghee over buffalo ghee due to its health benefits makes it one of the most adulterated food commodities. So, this study aimed to distinguish pure cow ghee from adulterated ghee samples containing palm oil (PO) and buffalo body fat (BBF). Physico-chemical tests along with fatty acid profiling, detection of the presence of β-sitosterol, and colorimetric tests were used to authenticate its purity. Physico-chemical constants, except Reichert-Meissl and iodine value, were ineffective in distinguishing pure cow ghee from adulterated ghee up to 5 and 10% levels, respectively, as per FSSAI standards. Fatty acid profile revealed the presence of pentadecanoic and heptadecanoic acids as marker fatty acids exclusively in samples adulterated with BBF, even as low as 1% concentration. PO-added ghee samples contained a higher amount of unsaturated fatty acids (C18:1, C18:2). PCA and biplot charts of fatty acid profile also showed clear separate clusters of pure ghee and adulterated ghee samples. RP-HPLC analysis of β-sitosterol distinguished pure cow ghee from PO-adulterated ghee samples up to 10% level. Colorimetric test successfully distinguished pure cow ghee from PO-adulterated ghee samples up to 5% level. This study will help the dairy industry in maintaining the quality of cow ghee while simultaneously ensuring consumer safety.</p>

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Physico-Chemical and Analytical Techniques for Detection of Palm Oil and Buffalo Body Fat Adulterated Cow Ghee from Pure Cow Ghee

  • 期刊论文

  • 发表日期：

    2026年4月28日

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  • Shifa Fatima,
  • Priyae Brath Gautam,
  • Yashwant Atbhaiya,
  • Sunil Meena,
  • Anamika Das

摘要

The popularity of cow ghee over buffalo ghee due to its health benefits makes it one of the most adulterated food commodities. So, this study aimed to distinguish pure cow ghee from adulterated ghee samples containing palm oil (PO) and buffalo body fat (BBF). Physico-chemical tests along with fatty acid profiling, detection of the presence of β-sitosterol, and colorimetric tests were used to authenticate its purity. Physico-chemical constants, except Reichert-Meissl and iodine value, were ineffective in distinguishing pure cow ghee from adulterated ghee up to 5 and 10% levels, respectively, as per FSSAI standards. Fatty acid profile revealed the presence of pentadecanoic and heptadecanoic acids as marker fatty acids exclusively in samples adulterated with BBF, even as low as 1% concentration. PO-added ghee samples contained a higher amount of unsaturated fatty acids (C18:1, C18:2). PCA and biplot charts of fatty acid profile also showed clear separate clusters of pure ghee and adulterated ghee samples. RP-HPLC analysis of β-sitosterol distinguished pure cow ghee from PO-adulterated ghee samples up to 10% level. Colorimetric test successfully distinguished pure cow ghee from PO-adulterated ghee samples up to 5% level. This study will help the dairy industry in maintaining the quality of cow ghee while simultaneously ensuring consumer safety.