Development and application of DPPH impregnated paper based color sensor disc to detect vegetable oils addition in cow ghee
Ghee is a premium product in Southeast Asia and is prone to adulteration with vegetable oils/ fats. The main aim of the study was to develop an easy-to-use paper-based sensor to detect this adulteration. Hence, a protocol involving hexane and acetonitrile for the extraction of synthetic antioxidants...
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| Veröffentlicht in: | Journal of food science and technology 2023-12, Vol.60 (12), p.3014-3023 |
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| creator | Naik, Yugal Kishor Sharma, Vivek Arora, Sumit Seth, Raman |
| description | Ghee is a premium product in Southeast Asia and is prone to adulteration with vegetable oils/ fats. The main aim of the study was to develop an easy-to-use paper-based sensor to detect this adulteration. Hence, a protocol involving hexane and acetonitrile for the extraction of synthetic antioxidants from adulterated ghee and its rapid detection using DPPH was standardized. Paper-based discs impregnated with 4 mM DPPH were developed. The developed paper-based disc sensors worked well and their response time was indirectly proportional to the antioxidant concentration (0.0025–0.02%). Using the developed disc sensors, the palm oil, and sunflower oil added to cow ghee @2.5% or more, and 1% or more, respectively could be detected. The shelf life of the developed sensors was 30 and 90 days at 30 °C and 4–6 °C, respectively. In stored cow ghee samples, the response time of the sensors increased as the storage period of ghee samples increased. The cutoff limit to declare the sample of cow ghee as unadulterated was fixed to 60 min. Based on the response time of the sensor, the level of detection of vegetable oils in stored cow ghee was found to be 2.5%. |
| doi_str_mv | 10.1007/s13197-023-05830-z |
| format | Article |
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The main aim of the study was to develop an easy-to-use paper-based sensor to detect this adulteration. Hence, a protocol involving hexane and acetonitrile for the extraction of synthetic antioxidants from adulterated ghee and its rapid detection using DPPH was standardized. Paper-based discs impregnated with 4 mM DPPH were developed. The developed paper-based disc sensors worked well and their response time was indirectly proportional to the antioxidant concentration (0.0025–0.02%). Using the developed disc sensors, the palm oil, and sunflower oil added to cow ghee @2.5% or more, and 1% or more, respectively could be detected. The shelf life of the developed sensors was 30 and 90 days at 30 °C and 4–6 °C, respectively. In stored cow ghee samples, the response time of the sensors increased as the storage period of ghee samples increased. The cutoff limit to declare the sample of cow ghee as unadulterated was fixed to 60 min. Based on the response time of the sensor, the level of detection of vegetable oils in stored cow ghee was found to be 2.5%.</description><identifier>ISSN: 0022-1155</identifier><identifier>EISSN: 0975-8402</identifier><identifier>DOI: 10.1007/s13197-023-05830-z</identifier><identifier>PMID: 37786594</identifier><language>eng</language><publisher>New Delhi: Springer India</publisher><subject>Acetonitrile ; Antioxidants ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Food Science ; Ghee ; Hexanes ; Nutrition ; Original ; Original Article ; Palm oil ; Response time ; Sensors ; Shelf life ; Sunflower oil ; Vegetable oils ; Vegetables</subject><ispartof>Journal of food science and technology, 2023-12, Vol.60 (12), p.3014-3023</ispartof><rights>Association of Food Scientists & Technologists (India) 2023. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c431t-70216279ec446ec67839d65893a70206d43603a72204476a133adb63da936e623</citedby><cites>FETCH-LOGICAL-c431t-70216279ec446ec67839d65893a70206d43603a72204476a133adb63da936e623</cites><orcidid>0000-0002-6287-3419</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC10542030/pdf/$$EPDF$$P50$$Gpubmedcentral$$H</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC10542030/$$EHTML$$P50$$Gpubmedcentral$$H</linktohtml><link.rule.ids>230,314,723,776,780,881,27901,27902,41464,42533,51294,53766,53768</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/37786594$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Naik, Yugal Kishor</creatorcontrib><creatorcontrib>Sharma, Vivek</creatorcontrib><creatorcontrib>Arora, Sumit</creatorcontrib><creatorcontrib>Seth, Raman</creatorcontrib><title>Development and application of DPPH impregnated paper based color sensor disc to detect vegetable oils addition in cow ghee</title><title>Journal of food science and technology</title><addtitle>J Food Sci Technol</addtitle><addtitle>J Food Sci Technol</addtitle><description>Ghee is a premium product in Southeast Asia and is prone to adulteration with vegetable oils/ fats. The main aim of the study was to develop an easy-to-use paper-based sensor to detect this adulteration. Hence, a protocol involving hexane and acetonitrile for the extraction of synthetic antioxidants from adulterated ghee and its rapid detection using DPPH was standardized. Paper-based discs impregnated with 4 mM DPPH were developed. The developed paper-based disc sensors worked well and their response time was indirectly proportional to the antioxidant concentration (0.0025–0.02%). Using the developed disc sensors, the palm oil, and sunflower oil added to cow ghee @2.5% or more, and 1% or more, respectively could be detected. The shelf life of the developed sensors was 30 and 90 days at 30 °C and 4–6 °C, respectively. In stored cow ghee samples, the response time of the sensors increased as the storage period of ghee samples increased. The cutoff limit to declare the sample of cow ghee as unadulterated was fixed to 60 min. Based on the response time of the sensor, the level of detection of vegetable oils in stored cow ghee was found to be 2.5%.</description><subject>Acetonitrile</subject><subject>Antioxidants</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Food Science</subject><subject>Ghee</subject><subject>Hexanes</subject><subject>Nutrition</subject><subject>Original</subject><subject>Original Article</subject><subject>Palm oil</subject><subject>Response time</subject><subject>Sensors</subject><subject>Shelf life</subject><subject>Sunflower oil</subject><subject>Vegetable 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Based on the response time of the sensor, the level of detection of vegetable oils in stored cow ghee was found to be 2.5%.</abstract><cop>New Delhi</cop><pub>Springer India</pub><pmid>37786594</pmid><doi>10.1007/s13197-023-05830-z</doi><tpages>10</tpages><orcidid>https://orcid.org/0000-0002-6287-3419</orcidid></addata></record> |
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| source | Open Access: PubMed Central; Free E-Journal (出版社公開部分のみ）; springer (창간호~2014) |
| subjects | Acetonitrile Antioxidants Chemistry Chemistry and Materials Science Chemistry/Food Science Food Science Ghee Hexanes Nutrition Original Original Article Palm oil Response time Sensors Shelf life Sunflower oil Vegetable oils Vegetables |
| title | Development and application of DPPH impregnated paper based color sensor disc to detect vegetable oils addition in cow ghee |
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