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Docosahexaenoic acid content is significantly higher in ghrita prepared by traditional Ayurvedic method by Joshi, KalpanaS is a Medicine article available to read on EtoBox.

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## Background: Ghee (clarified butter) also known as __ghrita__, has been utilized for thousands of years in Ayurveda. Ghee is mostly prepared by traditional method in Indian households or by direct cream method at industry level. Ayurvedic classics mention that __ghrita__ made from cow milk is superior. However, there is no scientific comparison available on preparation methods and essential fatty acids content of __ghrita__. ## Objective: To investigate fatty acid composition of __ghrita__ prepared by traditional/Ayurvedic method and commercial method (direct cream method). ## Materials and Methods: Fatty Acid Methyl Esters (FAME) extracted from __ghrita__ samples were analysed on Gas Chromatography (GC) Shimadzu B using capillary column BPX70 (0.32 mm\*60 m, ID of 0.25 mm). The fatty acids in the samples were identified by comparing peaks with the external standard 68A (Nu-Chek-Prep, Inc.USA). Significant differences between the experimental groups were assessed by analysis of variance. ## Results: Distribution of fatty acids was compared in __ghrita__ samples prepared by traditional method and direct cream method which is commercially used. Saturated fatty acids were predominan

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Author

Joshi, KalpanaS

Publisher

Medknow Publications; Elsevier ; Elsevier BV; Mumbai: Medknow Publications and Media Pvt. Ltd.; [S.l.]: Elsevier BV (ISSN 0975-9476)

Published

2014

Language

EN

Field

Medicine (Health Sciences)