© 2018 JETIR August 2018, Volume 5, Issue 8 www.jetir.

org (ISSN-2349-5162)

QUALITATIVE ANALYSIS OF PURE AND

MARKET GHEE SAMPLES
N.Sushma1, G. Sowmyadevi2, R.Rupadevi3, D.Divya4
Department of Biotechnology, Chemistry and Zoology
St. Ann’s College for Women, Mehdipatnam, Hyderabad

ABSTRACT: Ghee is the clarified butter obtained from the milk of buffaloes; cows, goats and sheeps. It is prepared by
melting the butter, boiling off the moisture and decanting the clarified fat. Consumers love its distinct flavor. In order to ensure a
genuine product to the consumer, the Government of India has prescribed the compositional standards for ghee, under PFA act
and Agmark rules. But, unfortunately, the producers or the middle-men involved in the ghee trade, inn their greed to have more
money, tend to adulterate ghee with cheaper oils and fats like vegetable oils, animal body fats, hydrogenated fats, and sometimes
even the non edible mineral oils, especially during lean season. The most intricate problem facing the ghee industry today is its
widespread adulteration, especially with hydrogenated and refined vegetable oils. This has adversely affected both the consumer
and the producer.

Introduction:
It is known in different countries with different names such as ‘maslee’ or ‘samn’ or ‘samna’ in Egypt and Israel, ‘Roghan’ in
Iran, and ‘Dahinhurr’ in Iraq. Butter oil, popular in western countries, is slightly different from ghee as the former has bland
flavor. The origin of ghee making lies far beyond recorded history. The word ghee itself stems from old Sanskrit word ‘ghrit’
which means bright or to make bright. When sprinkled on fire, butter fat enhances its
Brightness.
India's ghee trade is as old as agriculture. Owing to the distribution of 95 per cent of total population of animals in villages,
maintained by small producers, generally in herds of 2 or 3 animals ghee industry assumes a special importance as a cottage
industry. In rural areas, remote from the cities and towns where facilities for sale or fluid milk are wanting the cultivators have to
convert surplus milk into ghee as it is the only rational method of preserving milk fat without deterioration for fairly long periods.
Ghee has a high smoke point (250 °C or 482 °F). It can cook and fry with ghee and it will not break down into free radicals
like many other oils. Ghee is rich in butyric acid which is great for healing the gut. Research shows that adequate production of
butyric acid supports the production of killer T cells in the gut, and thus a strong immune system.

Solidifying Nature:
Solidifying point is defined as the temperature at which fat shows first sign of appearance of solid phase on cooling.
Solidification temperature of milk fat depends very much on the procedure employed for cooling (Webb etal., 1987). Rahn and
Sharp (1928) reported solidification point of 19.7 and 23.6°C for samples of the same milk fat cooled by immersion at 14 and
20°C,respectively
Much like coconut oil, ghee is rich in medium chain fatty acids which are absorbed directly to the liver (like carbs) and burned
as energy. Athletes can use ghee as a consistent energy source. The energy from these medium chain fatty acids can be used to
burn other fats in the system and lose weight. Ghee nourishes the brain, helps inflammation and feeds our immune system.
Ayurvedic physicians have used oral butyrate supplements and butyrate enemas to treat inflammatory bowel diseases such as
Crohn’s and ulcerative colitis for centuries. Ghee is made from butter but the milk solids and impurities have been removed so
most people who are lactose or casein intolerant have no issue with ghee.

Materials Required:
Materials used for the above experiment include various types of ghee samples available in the market labelled for
convenience sample A,B,C,D,E and F

Equipment:Test tubes, Watch glasses, Glass rods and others include → (cotton plugs used in place of stoppers for test
tubes),Spatula & Spirit lamp

Chemical s: Conc HCl , Diethyl Ether, Iodine solution

Methodology: The Samples (about 5ml)each should be taken separately in separate test tubes labelled A,B,C,D,E & F then
the ghee samples are melted using spirit lamp. About 5ml of Conc HCl is added to each of the samples & about 0.1% to all the
test tubes and observed for a colour change after 10-15mins.

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© 2018 JETIR August 2018, Volume 5, Issue 8 www.jetir.org (ISSN-2349-5162)

Fig a: Test for adulteration Fig b: Test for adulteration with

with vegetable oil sweet potato/starches

Fig c: Test for adulteration Fig d: Conducting Tests for adulteration

with old/rancid ghee

TABLE: A
S.no Testing for adulteration with vegetable oil Observation Inference
1. Sample- A (Market ghee sample) Red color was observed Sample was
adulterated with
vegetable oil
2. sample -B (Market ghee sample) Reddish brown color was Sample was
observed adulterated with
vegetable oil
3. sample -C (Market ghee sample) Red ppt was settled at the Sample was
bottom adulterated with
vegetable oil
4. Sample- D (Market- Vanaspati ghee sample) Pale red color was Sample was
observed adulterated with
vegetable oil
5. sample- E (cow ghee/ market ) No color change was No adulteration
observed
6. Sample- F (pure ghee/ home made) No color change was No adulteration
observed

TABLE: B
S.no Testing for adulteration with sweet potato /other Observation Inference
starches
1. Sample- A (Market ghee sample) purple color was seen Sample was
adulterated with starch
2. sample -B (Market ghee sample) Solution turned pale Sample was
purple adulterated with starch
3. sample -C (Market ghee sample) purple color was seen Sample was
adulterated with starch
4. sample -D (Market- Vanaspati ghee sample) purple color was seen Sample was
adulterated with starch
5. Sample-E (cow ghee/ market ) Slight color change was slight adulteration
observed
6. sample -F (pure ghee/ home made) No color change was No adulteration
observed

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© 2018 JETIR August 2018, Volume 5, Issue 8 www.jetir.org (ISSN-2349-5162)

TABLE: C
S.no Testing for adulteration with old / rancid ghee Observation Inference
1. sample -A (Market ghee sample) Pale pink colour was Sample was
observed adulterated with old
/rancid ghee
2. sample -B (Market ghee sample) No colour change was Sample was not
observed adulterated with old /
rancid ghee
3. sample -C (Market ghee sample) No colour change was Sample was not
observed adulterated with old /
rancid ghee
4. sample -D (Market- Vanaspati ghee sample) Pale pink colour was Sample was
observed adulterated with old /
rancid ghee
5. Sample -E (cow ghee/ market ) No colour change was Sample was not
observed adulterated with old /
rancid ghee
6. sample -F (pure ghee/ home made) No colour change was Sample was not
observed adulterated with old /
rancid ghee

Results and discussions:

From the above tables it is revealed that samples A,B,C,D are adulterated either with vegetable oil or starch or old/rancid
ghee while the sample E (cow ghee/ market ) is slightly adulterated with vegetable oil and starch and sample f(pure ghee/
homemade) has shown negative results for all the three successive tests.

Conclusion:
It is thus concluded that homemade pure buffalo ghee and cow ghee samples are proved to be the best samples without any
adulteration.

References:
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