Heating Effects of Desi Ghee Using Raman Spectroscopy

Area of Science:

• Food Science
• Analytical Chemistry
• Spectroscopy

Background:

• Desi ghee is a traditional clarified butter widely used in South Asian cuisine.
• Understanding the thermal stability of Desi ghee is crucial for safe cooking practices.
• Previous studies have not comprehensively investigated heating effects on Desi ghee using advanced spectroscopic techniques.

Purpose of the Study:

• To investigate the effects of heating on Desi ghee using Raman spectroscopy.
• To determine the safe temperature range for cooking and frying with Desi ghee.
• To assess the impact of reuse, heating duration, and cooking methods (e.g., pressure cooking) on ghee's molecular composition.

Main Methods:

• Utilized Raman spectroscopy with a 785 nm excitation laser.
• Analyzed spectral bands in the range of 540-1800 cm⁻¹.
• Employed principal component analysis (PCA) for spectral variation verification.

Main Results:

• Identified prominent spectral variations in Raman bands (560-770 cm⁻¹, 790-1160 cm⁻¹, 1180-1285 cm⁻¹) with increasing temperature.
• Established a safe heating range for Desi ghee between 140-180°C, preserving its molecular structure.
• Demonstrated that Desi ghee can be safely reused and heated for up to 30 minutes without significant molecular alteration under controlled conditions.

Conclusions:

• Raman spectroscopy is an effective tool for monitoring thermal degradation in Desi ghee.
• Desi ghee exhibits good thermal stability within the 140-180°C range for cooking and frying.
• Ghee reuse and extended heating times (up to 30 min) are feasible below 180°C without compromising its molecular integrity.