Study of Fourier transform near infrared (FT‐NIR) spectra of ghee (anhydrous milk fat)

Abstract

Ghee is chemically highly complex in nature. The authentication and characterisation of edible fats and oils by routine chemical methods are highly laborious and time‐consuming. Fourier transform near infrared (FT‐NIR) spectroscopy has emerged as the predominant analytical tool in the study of edible fats/oils. In order to assign absorption bands in the infrared (IR) spectrum, spectra of cow and buffalo ghee samples were acquired in the NIR region (10 000–4000 cm−1). In the FT‐NIR spectrum, a total of nine peaks were obtained for cow and buffalo ghee, with almost equal intensity of absorption. The intensity of absorbance was higher for cow ghee compared to buffalo ghee.

Development of method for detection and quantification of foreign oils and fats in ghee (heat clarified milk fat) using FT NIR spectroscopy couple with chemometric

“…However, along the absorbance at Y axis some minor differences were noticeable. These results are in line with our recently published report on characterization FT-NIR spectra of ghee (Antony et al, 2018a).…”

“…In first phase, suitability of FT MIR and FT NIR spectroscopy in reflectance and transmittance mode for analysis of ghee was evaluated (Antony et al, 2016). In second phase, spectral characterization of cow and buffalo ghee in MIR region using reflectance mode (Antony et al, 2017) and in NIR region using transmittance mode (Antony et al, 2018a) was carried out. In final phase of the study attempts were made to develop IR spectroscopy based method for detection and quantification of foreign oils and fats mixed with ghee.…”

Chemical, physicochemical, microbiological and sensory characterization of cow and buffalo ghee

“…Ghee also known as clarified butter, is an ancient dairy product prepared by heating milk, cream or butter over 100 °C to evaporate water and precipitate the nonfat solids (Andrewes, 2012;Antony et al, 2018;Sharma et al, 2010;Sieber, 2005). Ghee is widely produced and consumed in Ondia, Sudan, Ethiopia and the Middle East (Antony et al, 2018;El-Shourbagy & El-Zahar, 2014;Kumar et al, 2000); nevertheless, in the last decade, the American continent, with USA, Argentina and Paraguay, as the main producers, has increased the production of cow ghee between 3000 and 12000 tons per year (Food and Agriculture Drganization of the United Nations, 2019). On the same way, Western countries have displayed increasing ghee intake (Antony et al, 2018) as a result of the globalization process as well as the replacement of the consumption of margarine due to the high content of industrial trans fatty acids (iTFA).…”

“…Ghee is widely produced and consumed in Ondia, Sudan, Ethiopia and the Middle East (Antony et al, 2018;El-Shourbagy & El-Zahar, 2014;Kumar et al, 2000); nevertheless, in the last decade, the American continent, with USA, Argentina and Paraguay, as the main producers, has increased the production of cow ghee between 3000 and 12000 tons per year (Food and Agriculture Drganization of the United Nations, 2019). On the same way, Western countries have displayed increasing ghee intake (Antony et al, 2018) as a result of the globalization process as well as the replacement of the consumption of margarine due to the high content of industrial trans fatty acids (iTFA). According to the current scientific evidence, iTFA has exhibited a higher negative impact on cardiovascular disease, diabetes and even depression than saturated fatty acids (Ford et al, 2016;Mozaffarian et al, 2009;Park, 2009;Vučić et al, 2015).…”

Evaluation of sterol composition in different formulations of cocoa milk as milk fat purity indicator

“…In this regard, Rambo et al (2020) managed to accurately predict the chemical composition of coconut and coffee samples through regression models built using near infrared (NIR) spectroscopy data. The effectiveness of NIR spectroscopy for authentication and characterization of fats in cow and buffalo ghee (anhydrous milk fat) has been successfully proved as well (Antony et al, 2018). It is worthy to mention that there are also other promising analytical methods such as polymerase chain reaction (PCR) assay whose accuracy and reliability as authentication tools have been reported for meat product (Wang et al, 2019).…”