• Users Online: 112
  • Print this page
  • Email this page
ORIGINAL ARTICLE
Year : 2018  |  Volume : 6  |  Issue : 1  |  Page : 4-9

Physico - Chemical Analysis of Purana Ghrita (Old Clarified Butter) with special reference to Fatty Acid Profile


1 Professor, Department of Rasashastra and Bhaishajya Kalpana, MGACHRC, Salod (H), Wardha (MH), India
2 Assistant Professor, Department of Rasashastra and Bhaishajya Kalpana, MGACHRC, Salod (H), Wardha (MH), India
3 Professor, Department of Koumarbhritya, MGACHRC, Salod (H), Wardha (MH), India

Correspondence Address:
Bharat Rathi
Professor, Department of Rasashastra and Bhaishajya Kalpana, MGACHRC, Salod (H), Wardha (MH)
India
Login to access the Email id

Source of Support: None, Conflict of Interest: None


Rights and PermissionsRights and Permissions

Background: In Ayurveda, fats and oils have been utilized for numerous therapeutic purposes. Among fats, cow ghee is mentioned to be utilized in fresh and old forms. Old ghee is specifically indicated in epilepsy and mania. These indications represent high lipid solubility of old ghee and its action on CNS. Few analytical researches are available on fresh cow ghee but no research is done on 15 years old cow ghee. Aim: Present work aimed on Physico-chemical analysis of Purana Ghrita (Old Clarified Butter) with special reference to fatty acid profile and its comparison with fresh ghee. Material and methods: Fresh cow ghee was self prepared and compared for physico-chemical and fatty acid profile with old cow ghee which was also self prepared in 2003 and stored in airtight glass bottle. Observation and results: Colour and odour of fresh ghee and old ghee are yellowish white with specific odour of cow ghee and creamish white with distinguishing odour than fresh cow ghee respectively. Specific gravity, Refractive Index, Iodine value, Saponification value, Acid value and Peroxide value of fresh and old ghee were 0.91, 1.459, 30.67, 203.76, 1.62, 0 and 1.07, 1.465, 42.26, 347.28, 75.88, 37.54 respectively. The proportion of Capric acid, Lauric acid, Stearic acid and Oleic acid is higher in fresh Ghee than Puran Ghee. On the other hand, Puran Ghee showed much higher proportion of Myristic acid, Palmitic acid and linoleic acid than fresh Ghee. Conclusions: Both fresh and old ghee contain therapeutically significant constitutes. The differences in the proportion of these constitutes indicates use of fresh ghee as anti-oxidant and in gastro-intestinal disorders; and old ghee can be claimed as beneficial in CNS disorders.


[PDF]*
Print this article     Email this article
 Next article
 Previous article
 Table of Contents

 Similar in PUBMED
   Search Pubmed for
   Search in Google Scholar for
 Related articles
 Citation Manager
 Access Statistics
 Reader Comments
 Email Alert *
 Add to My List *
 * Requires registration (Free)
 

 Article Access Statistics
    Viewed290    
    Printed30    
    Emailed2    
    PDF Downloaded63    
    Comments [Add]    

Recommend this journal