Vol. 9, Special Issue 1 (2024)

Author(s): Vishal Kumar, Tarun Verma and Rohit Sharma

Abstract: This research explores the historical and nutritional aspects of ghee, an anhydrous milk fat deeply rooted in Indian culture. The study delves into its diverse applications, medicinal properties, and regional variations in production methods. A comprehensive analysis of the flavor compounds, including carbonyls, free fatty acids, and lactones, sheds light on the multifaceted nature of ghee flavor. The investigation extends to the isolation and identification of volatile compounds in both traditional and Ashwagandha-incorporated ghee using GC-MS, presenting a thorough discussion on qualitative and quantitative distinctions. Furthermore, the research unveils distinct variations in the fatty acid profiles between control and Ashwagandha ghee, emphasizing the potential implications for quality assessment and detection of adulteration. The study also explores the dietary significance of fatty acids, particularly the rise in linoleic acid consumption and its metabolic connection to arachidonic acid. Contrary to longstanding assumptions, recent findings on anti-inflammatory lipoxins derived from arachidonic acid challenge the notion of its purely pro-inflammatory nature. Additionally, the research provides insights into the Saturated Fatty Acid content of ghee samples from specific regions. Overall, this comprehensive study contributes valuable information to the understanding of ghee, encompassing its historical, chemical, and nutritional dimensions.