Characterization of desi ghee obtained from different extraction methods using Raman spectroscopy

From tradition to science: Possible mechanisms of ghee in supporting bone and joint health

Ghee, a traditional form of clarified butter, has been used for centuries in Ayurvedic medicine for its numerous health benefits. Recent scientific studies have begun to elucidate the molecular mechanisms by which ghee may support bone and joint health. This review explores the bioactive components of ghee, including short-chain fatty acids (SCFAs), medium-chain fatty acids (MCFAs), and fat-soluble vitamins (A, D, E, K2), and their potential therapeutic effects on bone density, joint lubrication, and inflammation. SCFAs in ghee can potentially improve joint lubrication and reduce inflammation. MCFAs and conjugated linoleic acid (CLA) exhibit anti-inflammatory properties, modulating cytokine production and oxidative stress pathways. Vitamins D and K2 in ghee can play potentially crucial roles in calcium metabolism and bone mineralization, while vitamin A supports immune regulation and cartilage health. This review integrates traditional knowledge with contemporary scientific research, highlighting the potential of ghee as a complementary therapy for conditions such as osteoporosis and arthritis. By understanding the molecular mechanisms involved, future studies can focus on this field to shed a light on different effects of ghee on bone and joint health.

Raman spectroscopy based characterization of cow, goat and buffalo fats

In this study, Raman spectroscopy has been utilized to characterize buffalo, cow and goat fat samples by using laser wavelengths at 532 and 785 nm as excitation sources. It has been observed that Raman spectra of cow fats contain beta-carotene at 1006, 1156 and 1520 cm^-1, which are absent in buffalo and goat fats. The Raman bands at 1060, 1080, 1127 and 1440 cm^-1 represent the saturated fatty acids, and their concentration is found relatively higher in buffalo fats than cow and goat. Similarly, the Raman band at 1650 cm^-1 represent conjugated linoleic acid (CLA) which shows its relatively higher concentration in goat fats than cow and buffalo. The Raman band at 1267 cm^-1 represent unsaturated fatty acids, which shows its relatively higher concentration in goat fats than cow and buffalo. The Raman bands at 838, 870 and 1060 cm^-1 depict relatively higher concentration of vitamin D in buffalo fats than cow and goat. Principal component analysis has been applied to highlight the differences among three fat types which based upon the concentration of fatty acids, CLA and vitamin D.

Fluorescence Spectroscopy Based Detection of Adulteration in Desi Ghee

Desi ghee, obtained by buffalo and cow milk, is highly expensive because it contains valuable vitamins and conjugated linoleic acid (CLA). Its high demand and cost result in to its adulteration with inferior banaspati ghee. In this study, Fluorescence spectroscopy along with multivariate analysis has been utilised for the detection and quantification of adulteration. Spectroscopic analysis showed that buffalo ghee contains more vitamins and CLA than cow, whereas cow ghee is enriched with beta-carotene. For multivariate analysis, principle component analysis (PCA) and partial least square regression (PLSR) have been applied on the spectral data for the determination of adulteration. PLSR model was authenticated by predicting 23 unknown samples including 3 commercial brands of desi ghee. The root mean square error in prediction (RMSEP) of unknown samples was found to be 1.7 which is a reasonable value for quantitative prediction. Due to non-destructive and requiring no sample pre-treatment, this method can effectively be employed as on line characterization tool for the food safety assurance.