Detection of groundnut oil and goat body fat adulteration in ghee using principal component analysis on fatty acid profile

摘要

The fatty acid composition of fats and oils is unique to the specific fat and oil.The differences in the fatty acid composition coupled with the Principal Component Analysis (PCA), was utilized to assess the possibilities of detection of the adulterant oil (groundnut oil) and fat (goat body fat) in cow ghee and buffalo ghee. The results revealed that the ghee when spiked with groundnut oil individually and in combination with goat body fat could be detected at a level of 10%, while goat body fat whenspiked individually could be detected at the level of 5% using PCA approach.