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Estimation of β-sitosterol as a tool to detect ghee adulteration with palm oil

Indian Agricultural Research Journals

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Title Estimation of β-sitosterol as a tool to detect ghee adulteration with palm oil
 
Creator B G, Shilpashree
 
Description Ghee is a popular dairy product in India and most expensive fat in India so it is prone to adulteration with highly manipulated inexpensive oils/fats, especially during the lean season. Dry fractionation is the most cost-effective method of modifying the physical properties of milk fat. β-sitosterol is a principal sterol in edible oil (palm oil). The use of chromatography to separate sterols from ghee fractions could be a novel way to distinguish between β-sitosterol and cholesterol. In the current study, ghee was added with palm oil at levels of 0, 5, 10, and 20%. β-sitosterol was estimated qualitatively using the reverse phase-thin layer chromatography method (RP-TLC) and found better spot in liquid fraction than control ghee even at a 5 % level. This result was quantified using RP-HPLC and shows L20 with palm oil (5%) 0.1755 ppm concentration, S20 with palm oil (5%) 0.0755 ppm concentration.
 
Publisher Indian Dairy Association, New Delhi, India
 
Date 2024-10-27
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
 
Format application/pdf
 
Identifier https://epubs.icar.org.in/index.php/IJDS/article/view/132252
 
Source Indian Journal of Dairy Science; Vol. 77 No. 5 (2024): Vol. 77 No. 5 (2024): Sept.-Oct. 2024
2454-2172
0019-5146
 
Language eng
 
Relation https://epubs.icar.org.in/index.php/IJDS/article/view/132252/56760