Determination of triacyl glycerol and sterol components of fat to authenticate ghee based sweets

Method comparison of triacyl glycerol (TAG) and
sterol components of fats of ghee based sweets was carried out
on dairy ghee, laboratory prepared control sample and market
samples. The fat was extracted from control and market samples.
Determination of TAG and sterol composition of the fats
was carried out using low resolution Gas Chromatography.
The quantification of cholesterol and β-sitosterol and TAG
classes of dairy ghee, control and market samples fat was also
determined using single short column. Adulteration at 5 %
level in milk fats showed varied TAG compositions of C50,
C52 and C54 as compared to control and pure ghee sample.
The cholesterol content of ghee and control sample was
2.30 ± 0.8, 2.00 ± 0.24 g/kg respectively and β-sitosterol
content of control was 0.20 ± 0.11 g/kg. The adulterated samples
showed varied cholesterol and β-sitosterol contents as
compared to control sample fat.