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Due to the increasing consumption of ghee in the Western countries, a complete characterization of buffalo and cow ghee was performed to complement and update the available literature. Ghee is a lipophilic dairy product with 98.9% lipids, 0.3% water and less than 0.9% nonfat solids. Fatty acids are the major lipid fraction and represent 85.1% and 8...
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Context 1
... major component of ghee samples was the lipid fraction comprising approximately 98.9% of the product, less than 0.9% nonfat solids and 0.3% of moisture. Buffalo and cow ghees exhibited highly statistical differences (p < 0.0001) on the ash content while the protein, moisture, energy and lipid compositions were similar (p > 0.0001) in both samples (Table 1). When all the nutritional components were evaluated simultaneously, the analysis of the canonical correlation (ACC) allowed to establish that buffalo and cow ghee displayed similar gross composition. ...Context 2
... ghee samples displayed no oxidation after the production since the peroxide value was 0 meq-g/kg; nonetheless, cow ghee showed higher acid value than buffalo ghee (Table 1). Based on that result, it is likely that cow ghee undergoes higher oxidation and rancidity throughout the time. ...Similar publications
Buffalo Milk fat has excellent properties; its variable physicochemical properties and its lack of functionality restrict its uses in food industry. The Multi-step dry fractionation was applied on buffalo butter oil (BO) for enhancement of the nutritional value and functionality at three different temperatures i.e. 35, 25 and 15 °C, three solids (S...
Background:
Adults in South Asian countries have high chances of developing coronary artery disease (CAD) as compared to the developed nations. CAD is among the primary non-communicable causes of death in this region. Dyslipidemia, obesity, smoking hypertension, diabetes are considered as important risk factors for CVD.
Methods:
A case-control s...
125 years ago, European infants grew differently from modern infants. We show weight gains of 20 healthy children weighed longitudinally from birth to age 1 year, published by Camerer in 1882. The data illustrate the historically prevalent concepts of infant nutrition practiced by German civil servants, lawyers, merchants, university professors, ph...
Humboldtia vahliana Wight, Ic.tt belongs to the family Caesalpiniaceae is an unarmed erect small tree, commonly called as Attuvanchi in Malayalam. Stem bark which is used in the treatment of apasmara by tribal healers of Urulanthanni area, Ernakulum district in Kerala, India. Apasmara of Ayurveda aptly comes under the epilepsy of modern literature,...
Background:Ayurveda medicines are prescribed to be taken with various media of intakes like warm water, honey, ghee, milk etc. Such substances for taking medicines are called as Anupana. It is also known as vehicle or adjuvant. It may enhance the absorption, action and therapeutic effect of the principal drug. Objectives: The present study aimed to...
Citations
... The specificities of benefits should be reflected in the profile of the constituent fatty acid of the milk fat from the different animal sources including their chain length, degree of unsaturation, orientation of double bonds, distribution in the triglyceride structure, and composition of the non-glyceride fraction [23]. The fatty acid profiles of milk fat of various animal species were compiled from available the literature and analyzed to understand the diverse pharmacological and therapeutic properties ( Table 2) [24][25][26][27][28][29][30]. ...
The scientific view on dairy fats is undergoing a change. While at one time they were associated with negative health effects, recent scientific research has provided new insights into the functional benefits of dairy fats and their fatty acids. This changing scientific view on dairy fats is also resulting in a scientific interest in Ghee, the clarified butter obtained from milk. Ghee, besides being a traditional milk product of cultural importance in India and finding extensive use in its cuisines, is also one of the most important ingredients of the materia medica of Ayurveda, the traditional system of medicine that originated in India. While modern scientific literature has limited studies on functional benefits of ghee, Ayurveda literature extensively catalogues the therapeutic potential of ghee and details different types of ghee based on source of milk, manufacturing method, maturation and physical phase. This work reviewed the Ayurveda literature on health benefits of ghee and examined the complementarity and gaps between Ayurveda literature and modern scientific literature to identify research questions and hypotheses for further exploring the therapeutic potential of ghee. The Ayurveda literature review involved curation of references to ghee in eleven important Ayurvedic texts spanning over 3000 years. 4000 references to milk and milk products were curated from these texts, of which 2913 mentions were in the context of therapeutic benefits of milk products. Of these, ghee had 774 mentions, the highest amongst milk-based products. These mentions were grouped into 15 benefit clusters. A review of ghee in modern literature published between 1990 and 2023 was also conducted. A comparison of this with the Ayurveda literature showed that there were major differences in the focus areas of health between the two. While recent research primarily focused on ghee's connection with cardiovascular health, wound healing and skin health, Ayurveda prioritized cognitive benefits, gastrointestinal health, and nourishing. These later areas are of growing importance to human health as global population ages, and chronic and brain related diseases start dominating public health concerns. As scientists search for solutions to these, ghee, its usage and formulations in Ayurveda and the detailed associations between ghee's animal source, processing, maturation, phases and health benefits, may have scientific insights to offer that can guide future research.
... Oleic (C18:1) and linoleic (C18:2) acids were the main monounsaturated and polyunsaturated fatty acids in buffalo and cow ghee samples. A similar result was reported by other researchers (Peña-Serna, et al., 2019;Peña-Serna and Restrepo-Betancur, 2020). Oleic acid (C18:1) content in cow ghee (24.27%) was significantly higher than that of buffalo ghee (20.42%) (p<0.05). ...
... The linolenic acid (C18:3) content of buffalo ghee was significantly lower than that of cow ghee (p<0.05). Similar results were reported by other researchers (Peña-Serna et al., 2019;Peña-Serna and Restrepo-Betancur, 2020). In our study, conjugated linoleic acid in buffalo ghee was significantly higher than found in cow ghee (p<0.05). ...
The physicochemical, sensory characteristics, and fatty acids composition of two traditional ghee made from native West Azarbaijan buffalo and cow milk was investigated. In order to determine the oxidative stability, free fatty acids (FFAs) content and peroxide value (PV) of ghee samples were determined during 6 months of storage at ambient temperature (25˚C). The yield of buffalo ghee was significantly higher compared to cow ghee (6.01 versus 3.10%). No significant difference was observed in the saponification value, iodine value, refractive index, and slip melting point between two ghee samples (p >0.05). FFAs content and PV of ghee samples increased significantly during six months of storage (p<0.05). At the end of storage, the PV in buffalo ghee (0.34 meqO2/kg) was significantly lower than that of cow ghee (0.39 meqO2/kg) (p<0.05). Fatty acid composition analysis revealed a high degree of saturation (67.93 and 72.69% in buffalo and cow ghee, respectively), with C14:0, C16:0, and C18:0 being the predominant saturated fatty acids. On the other hand, C18:1 and C18:2 were the main monounsaturated and polyunsaturated fatty acids in buffalo and cow ghee. Buffalo ghee displayed a significantly higher level of conjugated linoleic acid than that of cow ghee (p<0.05). Significantly higher scores were given to buffalo ghee by the panelists for all evaluated sensory attributes (p<0.05). According to the findings of this study, buffalo ghee has high nutritional potential as well as consumer acceptance, and its development would improve the livelihoods of rural herders by promoting their market share and preventing the stagnation of buffalo breeding activity.
... n-Caproic acid (C6), Capric acid (C10), Lauric acid (C12) and Myristic acid (C14) in both A. taila and goat's milk ( Table 2). The fatty acid profile of goat's milk was obtained from previous research works [47,48]. Among these, n-Caproic acid (C6), Capric acid (C10) and Lauric acid (C12) were absent in both sesame oil and murchita tila taila indicating the importance of adding goat's milk in A. taila preparation. ...
This article narrates the potential role of sesame oil-based Anu taila for respiratory health and the prevention of COVID-19. Ayurveda recommends the use of sesame oil and A. taila as a part of daily routine (dinacharya) for oral gargling and transnasal application (Nasya) for preventing upper respiratory tract infections. Recent studies on COVID-19 have elucidated the activity of certain fatty acids in restricting viral binding. Based on the evidence gathered from in-silico, pre-clinical, and pharmacological studies as well as references from classical textbooks of Ayurveda, this article infers that the transnasal application of sesame oil and/or A. taila could provide resilience/protection to the respiratory system. It can act as a 'biological mask' to prevent respiratory infections like COVID-19. Detailed pharmacological study can give fuller confirmation of our informed "inference" that A. taila offers a cost-effective intervention for the prevention of COVID-19 like infections of the upper respiratory tract.
... Chemically ghee is a complex lipid of mixed glycerides together with a small amount of free fatty acids, phospholipids, sterols and their esters, fat-soluble vitamins (A, D, E and K), carotenoids, carbonyl compounds, hydrocarbons, charred casein, moisture and traces of elements like copper and iron. Ghee is the natural antioxidant [7][8][9][10]14]. ...
Lighting the lamp is an ancient tradition of Indian culture. Various cultures such as Indian, Chinese, Tibetan, Japanese, etc. widely use ghee for religious purposes. In India, Ghee is an essential component of most of the rituals. Ayurveda suggests different types of vegetative oils and ghee (clarified butter) for Ayurvedic preparations. Both ghee and peanut oil are commonly used in food preparations. Besides for eating, both ghee and peanut oil lamps are also commonly used for lighting lamps in India. Hence, evaluating the emissions from these lamps is of interest. In the present comparative study we have evaluated the emission of air pollutants: Particular Matter (PM1, PM2.5, PM10), Sulphur Dioxide (SO2), Nitrogen Dioxide (NO2), Ozone, Carbon Monoxide (CO), and Carbon Dioxide (CO2) from peanut oil and ghee lamps. We found that there was no significant difference between oil and ghee lamps for all emissions except for CO, where there was a significant reduction (15.93%, p= 0.0183) in ghee lamps compared to peanut oil lamps. Lower CO from ghee lamps than that from peanut oil lamps might be due to differences in the combustion efficiency resulting from chemical structure differences. Thus, the present finding of reduced CO emission from ghee lamps supports its wide use as a component in Indian religious purposes, Vedic-rituals of Yagya or Havan and meals.
... But ghee production on the American continent has expanded in the recent decade with the top producers, including the USA, Argentina, and Paraguay (Food and Agriculture Organization of the United Nations -FAO 2019). Ghee consumption has increased in Western countries due to globalization and the replacement of margarine with ghee as a result of industrial trans fatty acid levels in margarine in Western countries (Antony et al. 2018;Bhatia et al. 2019;Carolina and Luis Fernando 2020). Ghee is a heat-clarified butter and one of the most important dairy products in Indian market. ...
... It was might be due to not addition of annatto butter color and diacetyl flavor in experimental LFS. According to Carolina and Luis Fernando (2020), the sensory profile of buffalo and cow ghee is predominantly characterized by a lactic aroma, followed by cooked and fatty overtones. As for the flavor, it was described as fatty, lactic, sweet, and fried, with greasy notes in the texture. ...
Low-fat spread (LFS) is the product harmonizing with the idea of healthy nutrition. At the same time, it has a good taste and flavour, as well as very good spreadability at refrigerator temperature. The present investigation studied the effect of method of cooling on the properties of cow and buffalo milk ghee, and comparative evaluation of LFS prepared from them. Slowly pre-cooled cow ghee had intense yellow colour than rapidly pre-cooled cow ghee, whereas slowly pre-cooled buffalo ghee has creamish white colour and rapidly pre-cooled buffalo ghee had white colour. Rapidly pre-cooled cow ghee had a very smooth and pasty texture than rapidly pre-cooled buffalo ghee. The LFS of cow ghee had shown maximum sensory scores for colour and appearance, body and texture, spreadability, and overall acceptability, as compared to buffalo ghee LFS. Chemically it was observed that both the LFS differs in FFA content, while they had similar fat, protein, carbohydrate, ash and total solids content, as well as pH. Oiling off and wheying off was found higher in cow ghee LFS over buffalo ghee LFS. Colour, appearance and flavour score were found improved by the addition of butter annatto colour and diacetyl flavour respectively. Color and appearance, body and texture, spreadability, as well as overall acceptability scores were higher for cow ghee LFS when subjected to 35 °C for 10, 20, and 30 minutes. It was found that after 10 minutes of exposure to 35 °C, the physical qualities of both LFS were unchanged, but the sensory properties diminished as time passed.
... It was might be due to not addition of annatto butter color and diacetyl avor in experimental LFS. According to Carolina and Luis Fernando (2020), the sensory pro le of buffalo and cow ghee is predominantly characterized by a lactic aroma, followed by cooked and fatty overtones. ...
... The average fat content of cow ghee and buffalo ghee was 99.5%. Ghee contains 99.5 % of fat and 0.5 % un-saponi able matter was reported byCarolina and Luis Fernando (2020). Further iodine value of cow and buffalo milk ghee was 31.9 and 33.1 mg/gm respectively (Table 1). ...
Low-fat spread (LFS) is the product harmonizing with the idea of healthy nutrition. At the same time, it has a good taste and flavour, as well as very good spreadability at refrigerator temperature. The present investigation studied the effect of method of cooling on the properties of cow and buffalo milk ghee, and comparative evaluation of LFS prepared from them. Slowly pre-cooled cow ghee had intense yellow colour than rapidly pre-cooled cow ghee, whereas slowly pre-cooled buffalo ghee has creamish white colour and rapidly pre-cooled buffalo ghee had white colour. Rapidly pre-cooled cow ghee had a very smooth and pasty texture than rapidly pre-cooled buffalo ghee. The LFS of cow ghee had shown maximum sensory scores for colour and appearance, body and texture, spreadability, and overall acceptability, as compared to buffalo ghee LFS. Chemically it was observed that both the LFS differs in FFA content, while they had similar fat, protein, carbohydrate, ash and total solids content, as well as pH. Oiling off and wheying off was found higher in cow ghee LFS over buffalo ghee LFS. Colour, appearance and flavour score were found improved by the addition of butter annatto colour and diacetyl flavour respectively. Color and appearance, body and texture, spreadability, as well as overall acceptability scores were higher for cow ghee LFS when subjected to 35°C for 10, 20, and 30 minutes. It was found that after 10 minutes of exposure to 35°C, the physical qualities of both LFS were unchanged, but the sensory properties diminished as time passed.
... It was might be due to not addition of annatto butter color and diacetyl avor in experimental LFS. According to Carolina and Luis Fernando (2020), the sensory pro le of buffalo and cow ghee is predominantly characterized by a lactic aroma, followed by cooked and fatty overtones. ...
... The average fat content of cow ghee and buffalo ghee was 99.5%. Ghee contains 99.5 % of fat and 0.5 % un-saponi able matter was reported byCarolina and Luis Fernando (2020). Further iodine value of cow and buffalo milk ghee was 31.9 and 33.1 mg/gm respectively (Table 1). ...
Low-fat spread (LFS) is the product harmonizing with the idea of healthy nutrition. At the same time, it has a good taste and flavour, as well as very good spreadability at refrigerator temperature. The present investigation studied the effect of method of cooling on the properties of cow and buffalo milk ghee, and comparative evaluation of LFS prepared from them. Slowly pre-cooled cow ghee had intense yellow colour than rapidly pre-cooled cow ghee, whereas slowly pre-cooled buffalo ghee has creamish white colour and rapidly pre-cooled buffalo ghee had white colour. Rapidly pre-cooled cow ghee had a very smooth and pasty texture than rapidly pre-cooled buffalo ghee. The LFS of cow ghee had shown maximum sensory scores for colour and appearance, body and texture, spreadability, and overall acceptability, as compared to buffalo ghee LFS. Chemically it was observed that both the LFS differs in FFA content, while they had similar fat, protein, carbohydrate, ash and total solids content, as well as pH. Oiling off and wheying off was found higher in cow ghee LFS over buffalo ghee LFS. Colour, appearance and flavour score were found improved by the addition of butter annatto colour and diacetyl flavour respectively. Color and appearance, body and texture, spreadability, as well as overall acceptability scores were higher for cow ghee LFS when subjected to 35°C for 10, 20, and 30 minutes. It was found that after 10 minutes of exposure to 35°C, the physical qualities of both LFS were unchanged, but the sensory properties diminished as time passed.
... Milk fat is considered a healthy fat, which is an irreplaceable nutrient (German et al., 2009;Jacques et al., 1999). Milk fat is the source of the flavor of milk (Lubary et al., 2011), and is the raw material for butter, cream, ghee and cheese (Jaster et al., 2018;McCarthy, 2006;Pena-Serna & Restrepo-Betancur, 2020). Therefore, fat is a key factor in determining the quality of milk. ...
Abstract Consumer choice of milk commonly lacks a scientific basis, and consumers are often unable to obtain the most suitable milk for themselves. As far as know, data profile has not been used to investigate and compare the quality of domestic and foreign milk in Chinese market. Therefore in the current study, we compared the quality of 112 domestic brands and 48 foreign brands using independent samples t-test, correlation analysis, multivariate linear regression analysis, principal component analysis and sensory analysis. In addition, a questionnaire survey was conducted to understand the factors affecting consumers' purchase intention. The results show the contents of protein, calcium and fat in domestic milk were lower than those in foreign milk, whereas domestic milk achieved a higher 50 percentile score in the sensory analysis, but the principal component analysis showed no obvious difference in sensory quality between domestic and foreign milk. The correlation analysis results revealed that the price of domestic milk was strongly positively correlated with protein and fat. Multivariate linear regression analysis showed that protein has significant and positive impact on the price. The questionnaire survey revealed that protein, calcium and fat were the most important nutrients consumers sought to obtain through drinking milk.
... Cows' milk and milk products vary from those of other species in various physical and chemical compositional aspects such as fatty acids, functional properties of aand b-casein, etc (Cebbalos et al., 2009;Park & Haenlein, 2007;Saipriya, Deshwal, Singh, Kapila, & Sharma, 2021); however, research into differences in fatty acid profiles of ghee among common ruminant breeds fed similar feed and fodder is limited. Scant literature is available related to the characterisation and comparison of the ghee from the milk of three species (cattle, buffalo and goat) including indigenous and cattle breeds (Bindal & Wadhwa, 1993;Pena-Serna & Restrepo-Betancur, 2019). ...
Nutritional quality of ghee samples prepared from cattle, buffalo and goat milk was evaluated based on fatty acid profiling. Short-chain and medium-chain fatty acids were highest (P < 0.05) in goat ghee indicating higher digestibility. Besides lower saturated fatty acids (55.10 g 100 g⁻¹), Sahiwal ghee had highest (P < 0.05) oleic acid (35.40 g 100 g⁻¹) and conjugated linoleic acid content (0.52 g 100 g⁻¹), thus proving its potential health attributes. Nutritional indices including atherogenic index and thrombogenic index were lowest for Sahiwal (1.38 and 2.05) and Tharparkar (1.51 and 2.33), while desirable fatty acids and hypercholesterolaemic fatty acids were highest in both of these breeds and buffalo breed, respectively. FT-IR spectra revealed vibrational motions that confirmed dissimilarities in cholesterol levels, saturated fatty acids and β-carotene, triacylglycerols and aliphatic chains. A proper separation of fatty acid clusters among different samples was obtained by OPLS-DA test and heat maps.
... Cow milk is considered a high-quality protein source compared to goat milk, taking into account the essential amino acid, especially isoleucine, threonine, methionine, and tyrosine (Table 3). Clarified butter known as "ghee" prepared by heating milk, is also considered a good source of lipophilic composition such as conjugated linoleic acid and vitamins (A and E) that exhibited several nutraceutical actions, both in vitro and in vivo (Rani and Kansal 2012;Pena-Serna and Restrepo-Betancur 2020). Cow milk yogurt is also popular nutritious fermented food and is usually consumed for dietary purposes worldwide. ...
The world population exceeded 7.8 billion people in 2020 and is predicted to reach 9.9 billion by 2050 as per the current increasing rate of 25%. In view of this, ensuring human health and food security has become an issue of key importance to countries with different degrees of economic development. At the same time, the livestock sector plays a strategic role in improving the economic, environmental, and sociocultural stewardship of any nation. The cow (Bos indicus) has held a distinctive role in human history ever since its domestication because of its valued harvests like dairy products (milk, clarified butter, yogurt, curd, and buttermilk) excreta like dung and urine. These products, except dung, provide all the necessary energy and nutrients to ensure the proper growth and development of the human. They are the source of many bioactive substances, which possess immense pharmacotherapeutic action against various physiological, metabolic and infectious disorders, including COVID-19. The use of urine and dung can be considered a low-cost agricultural practice for farmers and has been extensively used in modern agriculture practices to ensure food security via soil fertility, plant pathogens, and pests. Cow urine mediated synthesized nanomaterial also display distinctive characteristics and novel applications in various fields of science and technology. Thus, this paper aims to provide a comprehensive overview of cow products, describing their biochemical constituents, bioactivities, and their utilization in the area ranging from human welfare to agriculture sustainability. An attempt is also made to present possible applications in bioenergy production and pollution reduction.
