Development of a Rapid Qualitative Test Using Ferroin Dye for Detection of Rancid Ghee Mixed with Fresh Ghee

jfcn-071-bhavesh-n-chaudhary
Bhavesh N. Chaudhary, Keyursinh D. Vaghela, Bhavbhuti M. Mehta, Amit Kumar Jain, Vijaykumar B. Darji and Kishorkumar D. Aparnathi

 

Abstract

In the present study, a rapid ferroin dye-based test was developed for detection of rancid ghee mixed with fresh ghee. For assessing the ability of ferroin dye to detect the presence of rancid ghee mixed with fresh ghee, 40% (v/v) treated samples were tested. The developed method was optimized using various solvents and amounts of ghee samples as well as various temperatures and durations of heating during the experiment. For determining the limit of detection (LOD) of the developed test, 10, 20, 30 and 40% (v/v) rancid ghee samples were mixed with fresh ghee. The ferroin dye test was able to detect the presence of rancid ghee when mixed with fresh ghee at a level of 10%. Based on different levels of adulteration of rancid ghee in fresh ghee, a color chart was prepared for use in a ready platform test for the dairy industry.

Published on: August 23, 2019
doi: 10.17756/jfcn.2019-071
Citation: Chaudhary BN, Vaghela KD, Mehta BM, Jain AK, Darji VB, et al. 2019. Development
of a Rapid Qualitative Test Using Ferroin Dye for Detection of Rancid Ghee Mixed with Fresh Ghee. J Food Chem Nanotechnol 5(3): 49-55.
 
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