Characterization of Desi Ghee Extracted by Different Methods Using Fluorescence Spectroscopy.

Area of Science:

• Food Science
• Analytical Chemistry

Background:

• Ghee, a clarified butter, is a staple in many cuisines.
• Extraction methods can influence ghee's nutritional profile.
• Understanding these effects is crucial for food quality and health.

Purpose of the Study:

• To investigate the impact of three ghee extraction methods (direct cream, milk butter, milk skin) on molecular composition.
• To identify the optimal extraction method for preserving specific bioactive compounds in cow and buffalo ghee.
• To utilize fluorescence spectroscopy and principal component analysis for detailed molecular analysis.

Main Methods:

• Ghee samples were extracted using direct cream (DC), milk butter (MB), and milk skin (MS) methods.
• Fluorescence spectroscopy with an excitation wavelength of 300 nm was employed to detect beta-carotene, vitamins, and conjugated linoleic acid (CLA).
• Principal component analysis (PCA) was used to classify ghee samples based on spectral data.

Main Results:

• Fluorescence spectroscopy successfully identified spectral signatures for beta-carotene, vitamins A, E, K, D, and CLA in both cow and buffalo ghee.
• PCA differentiated ghee samples based on their extraction methods.
• Cow ghee: MS method retained higher beta-carotene; DC and MB methods preserved vitamins D, E, K.
• Buffalo ghee: MS method showed higher CLA; DC method preserved vitamin A; MB method retained lower levels of CLA and vitamins.

Conclusions:

• Extraction method significantly influences the molecular composition and preservation of bioactive compounds in ghee.
• Specific methods are better suited for retaining particular nutrients.
• Fluorescence spectroscopy combined with PCA is an effective tool for analyzing ghee quality and composition.