Deconstruction of the Murchana process to get insights on the stabilization of functional Ghee

Abstract

Ghee, a popular clarified butter, is known for its nutritional properties and longer shelf life. However, its unsaturated fatty acids make it susceptible to oxidation, leading to rancidity and negative health effects. This study aimed to evaluate the oxidative stability of ghee and the effects of synthetic as well as the traditional Ayurvedic method of ghee processing called Ghrita Murchana. Different samples of ghee were prepared, including untreated ghee, ghee treated with synthetic antioxidants (BHA, BHT, tBHQ), and Murchita ghee prepared with various herbal combinations. The oxidative stability of the samples was assessed using the Rancimat apparatus at 3 different temperatures 160, 180 and 200˚C. Additionally, the fatty acid profiles of the samples were analysed before and after oxidation using gas chromatography-mass spectrometry (GC-MS). The results showed that the in-house ghee samples were more susceptible to oxidation compared to store-bought ghee, potentially due to variations in the production methods or synthetic antioxidants being already added in store-bought products. However, Murchita ghee with Amla and Vibhitaki exhibited improved oxidative stability without increased conductivity, suggesting Ghrita Murchana as a natural alternative to synthetic antioxidants. Murchita ghee showed reduced breakdown of unsaturated fatty acids during high-temperature oxidation and variations in oxidative degradation compounds. Overall, incorporating natural antioxidants and Ghrita Murchana, especially with Amla, can enhance ghee quality and shelf-life by preserving unsaturated fatty acids. These findings support the use of traditional Ayurvedic practices for improved oxidative stability and highlight alternatives to synthetic antioxidants.