Effect of cholesterol removal on compositional and the physicochemical characteristics of anhydrous cow milk fat (cow ghee)

Figures & data

Table 1. Comparison of physicochemical and compositional characteristics of control and low-cholesterol ghee

S.no.	Physicochemical property	Low-cholesterol ghee	Control ghee
1	Cholesterol content (mg/100g)	24.00 ± 3.00	250 ± 3.79
2	Iodine value	36.04 ± 0.14	35.38 ± 0.16
3	Butyro refractometer (BR) reading at 40°C	42.03 ± 0.06	42.03 ± 0.06
4	Reichert–Meissl (RM) value	28.16 ± 0.06	28.21 ± 0.05
5	Polenske value	1.77 ± 0.06	1.86 ± 0.06
6	Peroxide value	0.00 ± 0.00	0.00 ± 0.00
7	Free fatty acid (FFA) value	0.22 ± 0.00	0.25 ± 0.01
8	%Moisture content	0.09 ± 0.01	0.11 ± 0.01
9	Vitamin D (IU/g)	3.27 ± 0.14	13.05 ± 0.72
10	Color value	L* 47.95 ± 1.24 a* −14.73 ± 0.81 b* 51.87 ± 2.22	L* 50.08 ± 1.53 a* −13.46 ± 0.79 b* 48.00 ± 1.80

Data presented as mean ± SD (n = 3).

Table 2. Fatty acid profile of low-cholesterol and control ghee

Peak no.	Compound name	Control ghee	Low-cholesterol ghee
		Concentration (%)
1.	Butyric acid (C4:0)	1.02 ± 0.05	1.00 ± 0.12
2.	Caproic acid (C6:0)	1.15 ± 0.05	1.18 ± 0.13
3.	Caprylic acid (C8:0)	0.91 ± 0.04	0.95 ± 0.09
4.	Capric acid C10:0	2.39 ± 0.12	2.47 ± 0.25
5.	Undecylic acid C11:0	0.22 ± 0.03	0.24 ± 0.03
6.	Lauric acid C12:0	3.09 ± 0.16	3.33 ± 0.34
7.	Tridecylic acid C13:0	0.06 ± 0.01	0.06 ± 0.01
8.	Myristic acid C14:0	10.94 ± 0.41	11.26 ± 0.65
9.	Myristovaccenic acid C14:1	0.83 ± 0.04	0.85 ± 0.06
10.	Pentadecylic acid C15:0	0.92 ± 0.04	0.92 ± 0.02
11.	Pentadecenoic acid C15:1	0.25 ± 0.01	0.25 ± 0.01
12.	Palmitic acid C16:0	30.48 ± 0.06	30.55 ± 0.21
13.	Palmitoleic acid C16:1	1.76 ± 0.04	1.78 ± 0.03
14.	Margaric acid C17:0	0.51 ± 0.02	0.52 ± 0.04
15.	Heptadecenoic acid C17:1	0.25 ± 0.02	0.26 ± 0.02
16.	Stearic acid C18:0	11.59 ± 0.29	11.24 ± 0.52
17.	Elaidic acid C18:1 trans	0.06 ± 0.02	0.28 ± 0.01
18.	Oleic acid C18:1 cis	26.90 ± 0.52	27.16 ± 1.06
19.	Linolelaidic acid C18:2 trans	0.04 ± 0.01	0.03 ± 0.01
20.	Linoleic acid C18:2 cis	2.82 ± 0.04	2.31 ± 0.08
21.	Arachidic acid C20:0	0.27 ± 0.02	0.25 ± 0.03
22.	α-linolenic acid C18:3 n3α	0.73 ± 0.02	0.49 ± 0.03
23.	Gondoic acid C20:1 n9	0.19 ± 0.02	0.10 ± 0.01
24.	Heneicosylic acid C21:0	0.61 ± 0.01	0.62 ± 0.02
25.	Dihomo-γ-linolenic acid C20:3 n6	0.26 ± 0.03	0.22 ± 0.04
26.	Behenic acid C22:0 Arachidonic acid C20:4 n6	0.12 ± 0.01	0.11 ± 0.01
27.	Dihomo-α-linolenic acid C20:3 n3	0.27 ± 0.03	0.29 ± 0.03
28.	Docosadienoic acid C22:2	1.10 ± 0.02	1.01 ± 0.10
29.	Lignoceric acid C24:0	0.03 ± 0.01	0.03 ± 0.01
30.	Nervonic acid C24:1 n9	0.06 ± 0.01	0.05 ± 0.01
31.	Docosahexaenoic acid C22:6 n3	0.19 ± 0.03	0.21 ± 0.10
	Total saturated fatty acids (%)	64.24	64.66
	Total unsaturated fatty acids (%)	35.76	35.34
	Total monounsaturated fatty acids (%)	30.29	30.73
	Total polyunsaturated fatty acids (%)	5.47	4.61

Data presented as mean ± SD (n = 3).

Figure 1. (a) Chromatogram of fatty acid methyl esters of low-cholesterol ghee. (b) Chromatogram of fatty acid methyl esters of control ghee

Table 3. Triacylglycerol (TAG) profile of control and low-cholesterol ghee

TAGs	Control ghee	Low-cholesterol ghee
	Concentration (%)
C24	0.05 ± 0.01	0.04 ± 0.00
C26	0.20 ± 0.03	0.21 ± 0.02
C28	0.62 ± 0.03	0.56 ± 0.02
C30	1.01 ± 0.05	0.96 ± 0.05
C32	2.21 ± 0.08	2.08 ± 0.06
C34	4.79 ± 0.34	4.91 ± 0.13
C36	9.41 ± 0.25	9.23 ± 0.16
C38	11.75 ± 0.04	11.22 ± 0.26
C40	9.74 ± 0.19	9.60 ± 0.20
C42	6.88 ± 0.12	6.68 ± 0.30
C44	6.14 ± 0.15	6.15 ± 0.09
C46	6.94 ± 0.07	7.14 ± 0.05
C48	8.68 ± 0.11	9.09 ± 0.09
C50	11.87 ± 0.14	12.31 ± 0.13
C52	11.85 ± 0.07	12.30 ± 0.29
C54	7.50 ± 0.17	7.51 ± 0.53

Data presented as mean ± SD (n = 3).

Figure 2. (a) Triglyceride profile chromatogram of control ghee. (b) Triglyceride profile chromatogram of low-cholesterol ghee