Caracterização físico-química e estabilidade oxidativa de diferentes marcas de ghee

Abstract

Ghee is a high-fat dairy product known as anhydrous milk fat or clarified milk butter, which can be produced from cow's, buffalo or mixed milks. In Brazil, this product still does not have an identity and quality standard defined by legislation, which is normally compared to butter or butteroil. Ghee is very susceptible to lipid oxidation, affecting its stability, this the main cause of alteration sensory characteristics this food. Thus, the present study evaluated the physicochemical characteristics, fatty acid profile and oxidative stability of different Ghee brands. The products were evaluated for centesimal composition, fatty acid profile by gas chromatography and oxidative stability through the acidity index during 15, 45 and 75 days of refrigerated storage. The products showed differences in moisture and fat content, ranging from 0.12 to 0.35% and 95.14 to 98.97%, respectively. The fatty acid composition in the different products ranged from C8 to C24, showing saturated, monounsaturated and polyunsaturated fatty acids. All products showed an increase in acidity during refrigerated storage. The study showed the need for a specific standard that establishes the standard of identity and quality of Ghee in Brazil and that even stored under appropriate conditions, the product is susceptibility to oxidative.