Abstract
Gas liquid chromatography (GLC) was used for the detection of lard and margarine added to buffalo and cow ghee. The chromatograms of the unsaponifiable matter could be divided into two parts representing hydrocarbons and sterols. Hydrocarbons were fractionated by GLC into 3–6 different compounds depending on the lipid origin. The sterols were cholesterol and β-sitosterol. The content of cholesterol in lipid samples was in the following decreasing order: cow > buffalo > lard > margarine. With β-sitosterol, the concentration order was: margarine > buffalo > cow > lard. The ratios of total hydrocarbons to total sterols in the unsaponifiable matter for margarine and lard were the most different for the various lipids. Adulteration of cow and buffalo ghee with various levels of lard or margarine caused significant changes in the unsaponifiable compounds. It is possible to determine the extent of admixture of lard or margarine to either cow or buffalo ghee by applying a simple regression equation for each unsaponifiable component. Hence, an examination of unsaponifiable matter appears to provide a rapid and simple laboratory method for the detection of ghee adulteration.
Similar content being viewed by others
References
Lambelet, P., O.P. Singhal and N.C. Ganguli, JAOCS 57:364 (1980).
Rosairo, G.O., and G.G. Maria, An. Bromatol. 23:387 (1971).
Tsatsaronis, G.C., and D. Boskou, Chem. Chromatogr. Genike Ekdosis 37:57 (1972).
Farag, R.S., A. Abd El-Samad and H.H.A. El-Rafey, Research Bulletin No. 1283, Faculty of Agriculture, Ain Shams University, 23 pp. (1980).
Carisano, A., and M. Riva, Riv. Ital. Sostanze Grasse 53:297 (1976).
Iwaida, M., S. Okuda and T. Tsugo, J. Food Hyg. Soc. Jpn. 8:28 (1967).
Eisner, J., N.P. Wong, D. Firestone and J. Bond, J. Assoc. Off. Agric. Chem. 45:337 (1962).
Karleskind, A., F. Audiau and J.P. Wolff, Corps Gras, Savons 12:399 (1965).
Thorpe, C.W., J. Assoc. Off. Anal. Chem. 54:643 (1971).
Cumont, G., and L. Richou-Bac, Recl. Med. Vet. 146:735 (1970).
Snedecor, G.W., and W.G. Cochran, Statistical Methods, 6th ed., Iowa State University Press, Ames, IA, 1973.
Urbach, G., and W. Stark, J. Agric. Food Chem. 23:20 (1975).
Brewington, C.R., E.A. Caress and D.P. Schwartz, J. Lipid Res. 11:355 (1970).
Pyle, A.C., T.P. Holland and E. Payne, J. Sci. Food Agric. 27:219 (1976).
Author information
Authors and Affiliations
About this article
Cite this article
Farag, R.S., Ahmed, F.A., Shihata, A.A. et al. Use of unsaponifiable matter for detection of ghee adulteration with other fats. J Am Oil Chem Soc 59, 557–560 (1982). https://doi.org/10.1007/BF02636323
Received:
Issue Date:
DOI: https://doi.org/10.1007/BF02636323