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Comparative appraisal of ghee and palm oil adulterated ghee on the basis of chromogenic test

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It is very common in India that with low priced palm oil use to be adulterated with ghee. Though some techniques are present in market for ascertain the purity of ghee but all these techniques have their own limitations. Thus, simple and rapid test been preferred now a day to assess the quality of ghee in routine quality control analysis. Presently a DPPH based chromogenic assay been used to identify the presence of palm oil in ghee. The assay was involved using of 50 mg/ 100 ml (ethanol) DPPH solution. Specificity of this assay was tested across the pure ghee and palm oil. The protocol seems be sensitive to detect upto 5% level of palm oil adulteration in ghee. Designed protocol was efficient, robust and sensitive; therefore could be used as a platform test in routine quality analysis dairy food testing laboratory. | Comparative appraisal of ghee and palm oil adulterated ghee on the basis of chromogenic test