The Coadministration of Unoxidized and Oxidized Desi Ghee Ameliorates the Toxic Effects of Thermally Oxidized Ghee in Rabbits

Table 1

Characteristics and fatty acid composition of control and thermally oxidized desi ghee.

Sample	PV (meq/kg)	FFA (%)	TBARS (µmol/g)	RSA (%)	Fatty acids (g/100 g)					Cholesterol (g/100 g)
					C16:0	C16:1	C18:0	C18:1	C18:2
Control ghee	1.7  ± 0.4	1.17  ± 0.1	0.25 ± 0.01	48.0  ± 7.2	32.6	1.32	23.3	26.2	1.12	5.56
Oxidized ghee	210.0 ± 13.3	5.1  ± 0.4	1.95 ± 0.03	18.6  ± 4.7	38.3	0.12	24.2	18.3	0.31	3.63

Values are expressed as mean ± SD of . Mean with different superscript letters (a-b) differs significantly (). PV, peroxide value; FFA, free fatty acids; RSA, radical scavenging activity. Values expressed are the composition (g/100 g) measured from the peak area of GC-MS chromatogram of the respective samples.