1. Preparation and physicochemical characterization of ghee and mūrcchita ghŗ̥ta
- Author
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Tika Ram Bhandari, Shanta Pokhrel, Rameshwar Adhikari, Tika Bahadur Katuwal, Prasamsha Panta, Jean Marc Saiter, and Bidit Lamsal
- Subjects
chemistry.chemical_classification ,2019-20 coronavirus outbreak ,Mūrcchita ghŗ̥ta ,Free acid ,Severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) ,0211 other engineering and technologies ,Fatty acid ,02 engineering and technology ,030205 complementary & alternative medicine ,03 medical and health sciences ,0302 clinical medicine ,Differential scanning calorimetry ,Complementary and alternative medicine ,chemistry ,Polymorphism (materials science) ,Original Research Article (Experimental) ,021105 building & construction ,Drug Discovery ,Melting point ,Ghee ,Mūrcchana ,Food science ,Polymorphism ,Performance enhancement ,Ayurveda - Abstract
Background Ghŗta mūrcchana is a process of pre-treatment recommended in Ayurveda to purify ghee before it can be used for siddha ghŗta which is claimed to improve the properties of the ghee in general and that of the prepared siddha ghŗta. Objective This work is aimed at studying the physiochemical properties of ghee and mūrcchita ghŗta in order to understand the impact of ghŗta mūrcchana process. Materials and methods Ghee and mūrcchita ghŗta were prepared from the milk of local Pahadi, Jersey and Holstein cows. The samples were characterized by FTIR spectroscopy, differential scanning calorimetry and free fatty acid measurements. Results Among the samples studied, the Holstein cow ghee was found to contain the least amount of free acid (1.34%) whereas ghŗta mūrcchana process led to further decrease in the free acid content polymorphism was observed in the samples as evidenced by multiple melting points. In most cases, mūrcchita ghŗta was found to contain less solid fat than the corresponding ghee implying that the high melting compound was converted to low melting one during the process. Conclusion The observed lowering of free fatty acid and solid fat contents in the ghee samples may provide a possible validation to the performance enhancement of the ghŗta mūrcchana process.
- Published
- 2020
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