this study was carried out for analysis and non-carcinogenic risk assessment of arsenic (as) and zinc (zn) in some of consumed brands of ghee marketed in kermanshah city, western iran in 2015. for this purpose, 12 samples of four popular brands of ghee were analyzed for levels of as and zn after digestion with acids using atomic absorption spectrometry in 3 replications and health index was obt...

BACKGROUND Trans fatty acids (TFAs) are known as the most harmful type of dietary fats. Therefore, this study was done to compare the effects of some different oils including unhydrogenated, blended, ghee, and soft magazine with hydrogenated oil on serum lipid profile of healthy adults. METHODS This study was a randomized clinical trial conducted on 206 healthy participants of 20 to 60 years ...

Due to the lack of basic information on Chinese ghee and increasing demand consumers for natural oils, this study aims explore distinguish quality characteristics in different regions China. Ghee samples from 16 Qinghai Province, Gansu Xinjiang Uyghur Autonomous Region, Tibet Region were selected their physicochemical properties, fatty acids, texture, antioxidant antibacterial activities determ...

Aim of the Study: The study was aimed to assess the antioxidant properties of four plants native EO in comparison with synthetic antioxidants during storage of ghee as a food model. Materials and Methods: The essential oils (EOs) were prepared and analyzed to total phenol content, DPPH, reducing power assay and also their effect on the oxidative stability of ghee during the accelerated storage...

Wheat is a staple article of food throughout the civilized world. It is undoubtedly the best of all cereals, and perhaps contains, much more approximately than any other single edible substance, the elements of adult food",in their proper proportions. It wants but a little oleaginous principle to make it subservient to all purposes of nutrition, and, by an unanimous consent of natural instinct,...

The quality of locally available Ghee and oils was investigated at the department of Agricultural Chemistry, NWFP Agricultural University, Peshawar, Pakistan during May – October, 2005. Different brands of Ghee i.e. Shama Banaspati, Gulab Banaspati, Kohinoor Banaspati and Fauji Banaspati and Oil (Handi Cooking Oil) were analyzed for vitamin A contents and quality parameters (acid and iodine val...

THE component fatty acids and glycerides of the milk-fat of the camel have been studied in detail, in order to compare them with those of the milk-fats of the cow [Hilditch et al., 1929; 1930; 1931], buffalo [Bhattacharya and Hilditch, 1931], sheep and goat [Dhingra, 1933]. In north-western parts of India milk from camels is utilised as an article of diet by some tribes, but the fat is rarely e...