Detection of Groundnut oil and goat body fat adulteration in pure ghee using Principal Component Analysis on Fatty acid profile
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Authors
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Neelam Upadhyay
Dairy Technology Division, ICAR-NDRI, Karnal
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Ankit Goyal
Mansinbhai Institute of Dairy and Food Technology, Mehsana, Gujarat 384002, India
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Anil Kumar
Center for Rural Development Technology, Indian Institute of Technology Delhi, New Delhi 110016, India
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Darshan Lal
Dairy Chemistry Division, ICAR-NDRI, Karnal
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Ravi Kant
Chief Technical Officer, ICAR-National Dairy Research Institute, Karnal
Keywords:
Fatty acid composition, Principal Component Analysis, Pure ghee, Groundnut oil, Goat body fatAbstract
The fatty acid composition of fats and oils is unique to the specific fat and oil. The differences in the fatty acid composition coupled with the Principal Component Analysis (PCA), was utilized to assess the possibilities of detection of the adulterant oil (groundnut oil) and fat (goat body fat) in pure cow ghee and pure buffalo ghee. The results revealed that the groundnut oil when spiked individually and in combination with goat body fat could be detected at the level of 10%, while goat body fat when spiked individually could be detected at the level of 5% using PCA approach.Â
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