Journal of Nutrition and Metabolism / 2017 / Article / Tab 1

Research Article

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.

SamplePV (meq/kg)FFA (%)TBARS (µmol/g)RSA (%)Fatty acids (g/100 g)Cholesterol (g/100 g)
C16:0C16:1C18:0C18:1C18:2

Control ghee1.7  ± 0.41.17  ± 0.10.25 ± 0.0148.0  ± 7.232.61.3223.326.21.125.56
Oxidized ghee210.0 ± 13.35.1  ± 0.41.95 ± 0.0318.6  ± 4.738.30.1224.218.30.313.63

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.

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