New method detects multiple ghee adulterants with 1% sensitivity, say Central University researchers

Researchers at the Central University of Tamil Nadu (CUTN) in Tiruvarur have developed an analytical technique to detect and quantify multiple adulterants in cow's ghee (clarified butter). The method, which combines Angular Sweep Total Fluorescence Spectroscopy (ASTFS) with advanced chemometric analysis, offers a fast, reliable, and cost-effective approach to combat food fraud and protect consumer health.

According to a university release, the team led by Dr. John Prakash, along with researchers Anupama Vijayan and Anjali Rajesh, used ASTFS to capture the unique fluorescence fingerprint of pure cow ghee. When adulterants such as hydrogenated vegetable oil (vanaspati), beef tallow, or pork lard are present, the fluorescence profile changes. The MCR–ALS algorithm then resolves these complex spectral variations, distinguishing the contributions of each component.

Unlike conventional methods that merely detect adulteration, this approach can simultaneously identify and accurately quantify multiple adulterants in mixed samples. It demonstrated excellent predictive performance, estimating concentrations as low as 1% (w/w), making it effective against sophisticated adulteration involving multiple foreign fats.

The technique was validated using both laboratory-prepared samples and commercial ghee brands, showing high accuracy, robustness, and reproducibility. It is non-destructive, requiring only five micrograms of sample, and has an estimated operational cost of about ₹50 per sample, making it economically viable for routine quality assessment.

The CUTN team plans to integrate the ASTFS–MCR–ALS platform into portable handheld devices, enabling dairy industries, regulatory agencies, and food safety inspectors to conduct rapid on-site screening and quantification of multiple adulterants.