Central varsity scientists develop technique to detect and quantify multiple ghee adulterants
Scientists at the Central University of Tamil Nadu have developed a new spectroscopic technique to detect and quantify multiple adulterants in cow ghee. The method uses fluorescence fingerprinting and chemometric analysis to identify foreign fats like beef tallow and pork lard with high accuracy.
Why it matters
This innovation provides a cost-effective and rapid tool for food safety regulators to combat sophisticated food fraud and protect consumer health.
Researchers from the Department of Chemistry at the Central University of Tamil Nadu (CUTN) in Tiruvarur have developed an analytical method to detect and quantify multiple adulterants in clarified butter (ghee) made from cow’s milk.
The method utilises Angular Sweep Total Fluorescence Spectroscopy (ASTFS) and with Multivariate Curve Resolution – Alternating Least Squares (MCR–ALS) chemometric analysis, a technique that was said to offer a fast, reliable, and cost-effective solution to combat food fraud while safeguarding consumer health.
According to a CUTN official release, the research team, led by Dr. John Prakash along with researchers Anupama Vijayan and Anjali Rajesh, employed ASTFS to record the unique fluorescence fingerprint of pure cow ghee.
When adulterants such as hydrogenated vegetable oil (vanaspati), beef tallow, and pork lard are introduced, the fluorescence profile undergoes characteristic changes.
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