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Determination of triacyl glycerol and sterol components of fat to authenticate ghee based sweets

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Relation http://ir.cftri.com/12250/
http://dx.doi.org/10.1007/s13197-016-2182-3
 
Title Determination of triacyl glycerol and sterol components of fat
to authenticate ghee based sweets
 
Creator Amrutha Kala, A. L.
Sabeena, K.
Havanur, Priya Pramod
 
Subject 01 Analysis
04 Functional foods
 
Description Method comparison of triacyl glycerol (TAG) and
sterol components of fats of ghee based sweets was carried out
on dairy ghee, laboratory prepared control sample and market
samples. The fat was extracted from control and market samples.
Determination of TAG and sterol composition of the fats
was carried out using low resolution Gas Chromatography.
The quantification of cholesterol and β-sitosterol and TAG
classes of dairy ghee, control and market samples fat was also
determined using single short column. Adulteration at 5 %
level in milk fats showed varied TAG compositions of C50,
C52 and C54 as compared to control and pure ghee sample.
The cholesterol content of ghee and control sample was
2.30 ± 0.8, 2.00 ± 0.24 g/kg respectively and β-sitosterol
content of control was 0.20 ± 0.11 g/kg. The adulterated samples
showed varied cholesterol and β-sitosterol contents as
compared to control sample fat.
 
Date 2016
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/12250/1/J%20Food%20Sci%20Technol%20%28April%202016%29%2053%284%292144%E2%80%932147.pdf
Amrutha Kala, A. L. and Sabeena, K. and Havanur, Priya Pramod (2016) Determination of triacyl glycerol and sterol components of fat to authenticate ghee based sweets. Journal of Food Science and Technology, 53 (4). pp. 2144-2147. ISSN 0022-1155