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Assessment of Ghee Adulterated with Oils and Fats in Bangladesh Shabbir Ahmed1, Mohammod Abdul Hamid2, Md

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Assessment of Ghee Adulterated with Oils and Fats in Bangladesh Shabbir Ahmed1, Mohammod Abdul Hamid2, Md JOURNAL OF ADVANCED VETERINARY AND ANIMAL RESEARCH ISSN 2311-7710 (Electronic) http://doi.org/10.5455/javar.2020.g467 December 2020 A periodical of the Network for the Veterinarians of Bangladesh (BDvetNET) VOL 7, NO. 4, PAGES 678–684 ORIGINAL ARTICLE Assessment of ghee adulterated with oils and fats in Bangladesh Shabbir Ahmed1, Mohammod Abdul Hamid2, Md. Morshedur Rahman1 1Department of Dairy and Poultry Science, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur, Bangladesh 2School of Agriculture and Rural Development, Bangladesh Open University, Gazipur, Bangladesh ABSTRACT ARTICLE HISTORY Objective: This study aimed at determining the existence of oils and fats in ghee manufactured in Received February 13, 2020 Bangladesh and to validate the nature of the impurity. Revised September 10, 2020 Materials and Methods: In this study, a ghee sample was prepared in the laboratory by follow- Accepted September 19, 2020 ing standard methods and was used as a control sample. On the other hand, 19 ghee samples, Published November 02, 2020 including five branded samples (B1–B5), and 14 local samples (L1–L14) were collected from dif- KEYWORDS ferent manufacturers. The ghee samples were assessed for fat composition, Reichert Meissl (RM), saponification, Polenske, acid, Kirschner, and butyro refractometer (BR) values. To validate the Butyro refractometer; Kirschner; ghee samples, vegetable oils and body fats were mixed in different ratios and then analyzed. Polenske; Reichert Meissl; saponification Results: All the branded samples contained more than 99.5% fat, but only three local samples showed more than 97% fat. Admixing of soybean oil and coconut oil in different ratios showed the RM value from 1.57 ± 0.09 to 4.14 ± 0.21, whereas incorporation of hydrogenated vegetable oils and tallow showed 6.36 ± 0.03 to 14.10 ± 0.14. Nine local samples revealed RM values similar This is an Open Access article to external fat admixed samples. B2, B4, B5, L2–L8, and L10–L14 samples’ saponification values distributed under the terms of the differed from the standard limits. Polenske, acid, Kirschner values and BR reading for L4, L6, L7, L8, Creative Commons Attribution 4.0 L10, L12, L13, and L14 showed the worst results. All values varied significantly (p < 0.01). Licence (http://creativecommons.org/ Conclusion: Local samples, L4, L6, L7, L8, L10, L12, L13, and L14, were assumed to be adulterated licenses/by/4.0) with external oils and fats. The quality of local ghee is questionable, as the samples contained more than 8% moisture, whereas pure ghee had less than 0.5% moisture. Introduction adulterated by vegetable/plant oils and animal body fats Ghee is the top-rated fat-rich milk product in the Indian [11]. Adulterants whose physical texture resembles that subcontinent. It is prepared on both small and large scales. - One gram of ghee generates 9-Kcal of energy [1,2]. It has a ally. Hydrogenated vegetable oils (dalda) are considered as long shelf life (around 1 year) under tropical storage con- theof ghee most were suitable preferred, material as they for adulterationare difficult to[12] detect. It is visu not ditions [3,4]. In Bangladesh, ghee is also a top-rated dairy uncommon to encounter ghee samples containing over product and rich in milk fat sources. Many people consume 50% hydrogenated vegetable oils. Other vegetable oils and it regularly. Ghee can be formulated from butter or cream fats which may be conveniently admixed with ghee are [5,6]. Both ripened or unripened cream can be used for the preparation of ghee. Butter may be either indigenous groundnut oil [13]. (deshi) or creamery [7,8]. Butter is prepared by ferment- palmSimilarly, oil, coconut animal oil, body and fats partially are also hydrogenated admixed as an refined adul- ing whole milk to curd and then churning [9]. Finally, the terant in ghee preparation. Their detection is more critical cream or butter is boiled to prepare ghee [10]. as the physical and chemical test values are within the stan- The high price and limited supply of ghee lead to sev- eral malpractices. Admixing low-price fats or oils in ghee ghee prepared from cottonseed-fed buffaloes akin to animal fatsdard admixed range of adulterated clarified butter. ghee Moreover,samples [14] characteristics. Animal body of is done mainly for gaining more profit. Ghee is primarily Correspondence Shabbir Ahmed [email protected] Department of Dairy and Poultry Science, Bangabandhu Sheikh Mu- jibur Rahman Agricultural University, Gazipur, Bangladesh. How to cite: Ahmed S, Hamid MA, Rahman MM. Assessment of ghee adulterated with oils and fats in Bangladesh. J Adv Vet Anim Res 2020; 7(4):678–684. http://bdvets.org/javar/ Ahmed et al./ J. Adv. Vet. Anim. Res., 7(4): 678–684, December 2020 678 fats are widely used in textiles, soaps, and other industries. These are byproducts of the meat industry, and a large vol- cloth. Finally, ghee was prepared. Ghee was prepared in ume is also imported, some of which have high possibilities theyellowish laboratory liquid (positive and then control) filtered to with compare a twofold the qualitymuslin to be misused for adulterating ghee [15]. In Bangladesh, the of commercial ghee. This operation was carried out in a current retail average price of branded ghee is Bangladeshi cool and convenient place, aside from direct sunlight, and Taka (BDT) 1,100–1,200/kg. On the other hand, many local/ completed within the least possible time [23]. This control non-branded types of ghee are sold only by BDT 400–500/ sample was designated as A. kg, indicating a considerable price difference. Validation of the adulterants There are several methods to detect the presence of We collected some common adulterants to validate ghee, Polenske, acid, Kirschner values, and butyro refractome- such as hydrogenated vegetable oil, tallow, coconut oil, terfats/oils (BR) readingsin ghee. forReichert milk fat Meissl are constant (RM), saponification,[16,17]. These and soybean oil. The adulterants were mixed with the pure methods precisely determine the existence of oils and body fats in ghee [18]. Therefore, we can detect whether adulterants [15]. oils and fats are present or absent by determining these ghee at different ratios to validate the presence of specific Determination of chemical composition acid, Kirschner and BR value are 17–35, 225–230, 1.2–2.4, Moisture and fat percentages were determined by the values. Milk fat constants for RM, saponification, Polenske, 0.0–1.0, 20–26, and 37–44, respectively [19–21]. In this Gerber method using the procedure described by the Food Safety and Standards Authority of India [24]. were purchased from different markets and super shops ofstudy, Gazipur, five Bangladesh,branded and and 14 analyzed local/non-branded for chemical samples compo- Determination of fat constants sition and adulteration detection. One control sample was prepared in the Dairy Science Laboratory of Bangabandhu RM, Polenske value, and Kirschner value Sheikh Mujibur Rahman Agricultural University (BSMRAU) RM and Polenske values were analyzed using the stan- for comparison. Attempts were also made to identify the dard methods described by the Food Safety and Standards added agent of adulteration. Authority of India [24]. RM value is the unit of 1/10 ml nor- mal alkali solution required to neutralize the water-soluble Materials and Methods volatile fatty acids distilled from 5 gm of milk fat. Polenske Ethical statement Ethical consent was obtained from shopkeepers, but brand value signifies volatile and water-insoluble fatty acids. diluted with water and acid (H2SO4), and afterwards, steam and trade names were kept hidden. distillationFive grams inof aghee glass is distillationsaponified byapparatus applying (condenser) glycerol soda is done at a controlled rate. The cooled and condensed distil- Collection and storage of samples Five branded and 14 local ghee samples (prepared by non- are calculated using titration with sodium hydroxide to branded industries/agents/manufacturers) were pur- quantifylate is filtered. the RM The value. water-soluble On the contrary, acids thatthe water-insolupass through- chased from Jaydebpur Bazar, Tongi Bazar, and BSMRAU Employees Cooperative Society super shop, Gazipur, ethyl alcohol, and titrated to measure the Polenske value. Bangladesh. Branded samples were designated as B1–B5, bleKirschner acids are collectedvalue is determined on the filter by paper adding and 0.5 dissolved gm pow in- der of silver sulfate to the neutralized solution obtained were stored at room temperature [22]. One sample was from RM procedure [25] takenand local from samples each manufacturing were defined ascompany, L1–L14. and Then, three samples repli- solution is made to stand in the darkroom for 1 h and then cations were done for each sample. A flask containing neutralized Preparation of ghee in the laboratory the contents are filtered in the dark. 100 ml of the filtrate is water, 10 ml diluted H2SO4, and a loose aluminum wire (5 Raw milk was collected from BSMRAU dairy farm. The transferred to a dry flask, after which 35 ml chilled distilled cream was separated from the collected raw milk by a a condenser, and 100 ml of distillate is collected and then centrifugal cream separator (SURYODAY/EMCS 300 LPH; titratedmm loop with of 30 NaOH cm) solution.are added. The flask is connected with Suryoday Engineering Company, Gujarat, India). Then, Saponification value the cream was taken in an iron pan for heating. It started melting at 30°C, and at 60°C all the cream was melted. As - the temperature increased, contents became thicker and solved in 5 ml distilled ethyl alcohol. 25 ml of 0.5N potas- bubbles were formed. The content appeared as a clean siumTwo gramshydroxide of ghee (alcoholic) is taken is into mixed a conical together flask with and it. Thedis http://bdvets.org/javar/ Ahmed et al./ J. Adv.
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