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Researchers at the Central University of Tamil Nadu (CUTN) have developed a novel analytical technique that detects and quantifies adulteration in cow ghee, offering a faster and more affordable approach to food quality testing. They published their findings in the journal Food Chemistry.

Fluorescence-Based Technique Detects Multiple Adulterants

The team uses Angular Sweep Total Fluorescence Spectroscopy (ASTFS), a fluorescence-based technique, to analyse diluted ghee samples. A spectrofluorometer exposes the samples to ultraviolet and visible light, causing naturally occurring compounds such as vitamins and proteins to emit fluorescent signals. The instrument captures these signals from multiple angles and creates a three-dimensional chemical fingerprint of each sample.

Researchers then compare the fingerprint with those of pure and adulterated ghee using advanced statistical models. This process enables them to identify and accurately measure multiple adulterants in a single test.

During validation, the team successfully detected and quantified common adulterants, including vanaspati, beef tallow, and pork lard.

Method Offers Faster, Low-Cost Testing

The researchers accurately distinguished pure ghee from adulterated samples and estimated adulterant concentrations, even in mixtures containing up to 20% adulteration. They also validated the method using both laboratory-prepared samples and commercially available ghee brands.

Corresponding author John Prakash said ghee is a high-value dairy product that is particularly vulnerable to economically motivated adulteration, making reliable detection methods essential for protecting consumers and ensuring food safety.

Unlike conventional techniques such as gas chromatography and high-performance liquid chromatography (HPLC), the new method delivers rapid results at a lower cost. It requires only five micrograms of sample and costs about ₹50 per test, making it suitable for routine screening. The research team now plans to develop portable handheld devices based on the technology. These devices could help dairy companies and food safety inspectors carry out rapid on-site adulteration tests and strengthen food safety monitoring.

Source: MSN