Butter oil (ghee) enrichment with aromatic plants: Chemical characterization and effects on fibroblast migration in anin-vitro wound healing model

Chemical characterisation and in vitro wound healing activity of Tunisian ghee products

“…Butter obtained from milk was warmed up at 110–125 °C to vaporise the water and remove the casein accumulated in the foam. The obtained fluid was clarified and the ghee was obtained (Maiza et al ., 2020). In order to address the non‐reproducibility of different processing parameters, the chemical composition of the materials was determined to provide a mechanistic approach for analysis.…”

“…The stability of the ghee samples was estimated by examining the peroxide value (PV) during incubation of 21 days at 60 °C according to the method reported by Maiza et al . (2020).…”

“…The extraction of retinol and alpha‐tocopherol was performed according to the method of Maiza et al . (2020). The wavelengths of 292 and 326 nm were selected to record chromatograms of alpha‐tocopherol and retinol, respectively.…”

“…High‐pressure homogenisation (HPH) technique was used to prepare the nanoemulsions of ghee in water (Donsì et al ., 2012). Briefly, nanoemulsions were prepared treating pre‐emulsions in a French press at 900–1000 bar (Maiza et al ., 2020).…”

“…Ghee is composed of 99% milkfat, 62% of which is saturated fat while the rest are minor chemicals and moisture (Ali et al ., 2020). Ghee is a rich source of important fat‐soluble vitamins, especially A and E (Maiza et al ., 2020), which are natural antioxidants (Sarr et al ., 2015). It contains short‐chain fatty acids, which are the main source of immediate energy for the whole organism cells being easily digested and oxidised.…”