Detection of hydrogenated vegetable oils (vanaspati) in ghee using infrared spectroscopy

ARUN KUMAR; DARSHAN LAL; RAMAN SETH

doi:10.56093/ijans.v89i7.92053

Authors

ARUN KUMAR Assistant Professor, Department of Dairy and Food Chemistry, College of Dairy and Food Science Technology, Maharana Pratap University of Agriculture and Technology, Udaipur, Rajasthan
DARSHAN LAL Retd. Principal Scientist, ICAR-National Dairy Research Institute, Karnal 132 001 Haryana
RAMAN SETH Principal Scientist, ICAR-National Dairy Research Institute, Karnal 132 001 Haryana

https://doi.org/10.56093/ijans.v89i7.92053

Keywords:

Adulteration, Ghee, Hydrogenated vegetable oils, IR spectroscopy, Vanaspati

Abstract

Infrared spectroscopy, widely used for the characterization of cis- and transisomers of oils and fats, was used for the detection of adulteration in ghee with hydrogenated vegetable oils (Vanaspati) as the latter contains significantly higher levels of trans isomers formed during hydrogenation process used for vanaspati manufacturing. The average content of trans isomers (expressed as % trielaidin) in buffalo ghee, cow ghee and vanaspati as determined using infrared (IR) absorption at 10.36 Î¼ (965.25/cm) was 5.41, 6.82 and 37.05%, respectively. On the basis of increased level of trans isomers in ghee, as low as 5% addition of vanaspati to ghee could be detected easily.

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