Detection of possible adulteration in commercial ghee samples using low-resolution gas chromatography triglyceride profiles

Authors

  • A. L. Amrutha Kala

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    • Food Safety and Analytical Quality Control Laboratory, CSIR-Central Food Technological Research Institute, Mysore, India
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Author for correspondence. E-mail: amruthakala@yahoo.com

Abstract

Fifteen commercial and 22 control samples of ghee were analysed for triglyceride compositions by low-resolution short capillary column gas chromatography. Control samples of mixed milk and buffalo milks exhibited maxima at C38 and C50. The detection level was found to be 2% in case of beef tallow and coconut oil addition. Vegetable fat and lard addition could be detected at 5% and 6.3%, respectively. A sample survey based on triglyceride profile and standardised (S) values calculation revealed up to 43% branded ghee samples and 87.5% samples of unbranded ghee did not conform to triglyceride profiles of control ghee.

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