ArticleNPJ science of food2025
Assessment of buffalo and bovine ghee authenticity using fatty acid profile analysis and FTIR spectroscopy.
Article in NPJ science of food, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Milk fat stands out for its superior quality, due to its bioactive lipids and rich flavor, unlike other plant and animal fats. The current study presents a novel approach to detect pork fat adulteration in buffalo and bovine ghee via fatty acid profiling, volatile compound analysis, and FTIR spectroscopy. Pure ghee samples were mixed with different levels (1, 2, 4, 8, 10, and 15%) of pork fat. By spiking ghee samples with pork fat at levels as low as 1%, we demonstrate that key indicators, such as butyric acid depletion, shifts in lipid quality indices, and distinctive FTIR spectral characteristics, can reliably signal adulteration. In addition, the principal component analysis revealed clear clustering patterns that differentiate pure and adulterated samples, highlighting the discriminatory power of the combined analytical methods. The findings of this study could offer a robust framework to ensure ghee authenticity and protect consumer trust in high-value dairy products.
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