Comparative quality analysis of marketed and traditionally prepared Ghrita and Ayurveda formulation Jeevanthyadi ghrita

Abstract

Abstract: INTRODUCTION: Ghee is an integral part of food and medicine in the Indian system of medicine. Recent and future market indicates the increasing demand for ghee. However, it comes with shadow of adulteration and substandard quality. This can ramify to Ayurveda domain and bring down the credibility of the health system. OBJECTIVE: Hence, we compared the quality of marketed and traditionally prepared ghee and also compared the prepared Jeevanthyadi ghrita (JG) with them. MATERIALS AND METHODS: Traditionally prepared ghee was procured from Madikeri, a small town in South Karnataka, India of a single breed cow Hallikar, reared in same farm. Highly marketed ghee sample was bought. Later, the traditionally prepared ghee was processed as JG as per Ayurveda classical reference. All three samples were subjected to FSSAI–AGMARK parameters. RESULTS AND DISCUSSION: All the samples were well within the standard range prescribed by FSSAI. However, there were nonsignificant differences in fatty acids polyunsaturated fatty acid and monounsaturated fatty acids and docosahexaenoic acid in all three samples. These variations could be due to seasonal, foliage provide to cow and method of preparation. Fortification of traditionally prepared ghrita with Ayurveda herbs as JG showed no deviations of standard values even after successive heating. CONCLUSION: It was noteworthy that the market sample showed no adulteration. However, the marketed ghee is prepared from direct cream method and from pooled milk of different species, which raises concerns for processing Ayurveda ghrita if procured from the market.