文章基本信息

标题：Nutritional Aspects of Ghee Based on Lipid Composition
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作者：Carolina Pena-Serna ; Briana Gomez-Ramirez ; Natalia Zapata-Lopez 等
期刊名称：Pakistan Journal of Nutrition
印刷版ISSN：1680-5194
电子版ISSN：1994-7984
出版年度：2019
卷号：18
期号：12
页码：1107-1114
DOI：10.3923/pjn.2019.1107.1114
出版社：Asian Network for Scientific Information
摘要：Background and Objective: Ghee is a dairy product produced from milk, cream or butter of buffalo or cow and for a long time, it has been widely consumed in Asia and the Middle East; nonetheless, in the last few years, the population of the American continent has increased its consumption. For that reason, as well as the lack of a nutritional evaluation of the dairy product, the aim of this study was to establish the fatty acid profile of ghee to define the risks and/or benefits of ghee in human nutrition and health. Materials and Methods: Ghee was elaborated from cow and buffalo butter using the cream butter method and the fatty acid profiles of both samples were determined using gas chromatography with flame ionization detector-GC/FID. Three batches of each type of ghee were produced and a total of eighteen samples were assessed. The data were statistically analyzed by one-way ANOVA followed by the least-significance difference test. Results:50%) and palmitic, myristic and stearic acids were dominant; followed by monounsaturated fatty acid s (20%), mainly oleic acid; polyunsaturated fatty acid s (1.6% for buffalo and 2.6% for cow); and ruminant trans fatty acid s (3.5%), where the concentration of conjugated linoleic acid (CLA) exhibited differences between cow (1%) and buffalo ghee (0.8%). Conclusion: According to the fatty acid profile and the review of the scientific literature, it was inferred that ghee, either from cow or buffalo milk, has no significant benefits for human nutrition due to the low CLA content and the high saturated fatty acid concentration.
关键词：Clarified butter; conjugated linoleic acid; coronary disease; dairy product; ruminant trans fatty acids