Use of unsaponifiable matter for detection of ghee adulteration with other fats

Abstract Gas liquid chromatography (GLC) was used for the detection of lard and margarine added to buffalo and cow ghee. The chromatograms of the unsaponifiable matter could be divided into two parts representing hydrocarbons and sterols. Hydrocarbons were fractionated by GLC into 3–6 different compounds depending on the lipid origin. The sterols were cholesterol and β‐sitosterol. The content of cholesterol in lipid samples was in the following decreasing order: cow > buffalo > lard > margarine. With β‐sitosterol, the concentration order was: margarine > buffalo > cow > lard. The ratios of total hydrocarbons to total sterols in the unsaponifiable matter for margarine and lard were the most different for the various lipids. Adulteration of cow and buffalo ghee with various levels of lard or margarine caused significant changes in the unsaponifiable compounds. It is possible to determine the extent of admixture of lard or margarine to either cow or buffalo ghee by applying a simple regression equation for each unsaponifiable component. Hence, an examination of unsaponifiable matter appears to provide a rapid and simple laboratory method for the detection of ghee adulteration.