Effect of infusing ghee with Ayurvedic herb mix (Murchana) on its oxidative stability and its comparative analysis with medicated ghee (Siddha Ghrita).

BACKGROUND

The preparation of medicated ghee, known as siddha ghrita in Ayurveda, faces significant challenges due to lipid susceptibility to oxidation, which reduces shelf life and potentially leads to the loss of bioactive compounds. A popular lipid-stabilization process, murchana, has been recommended in Ayurveda as a pre-treatment for ghee with an Ayurvedic herb mix, which may improve its stability.

OBJECTIVE

This study investigates the effect of murchana process on the oxidative stability of Centella asiatica (CA) ghee.

MATERIALS AND

METHODS

Plain ghee (PG), murchit ghee (MG), CA with PG (PGCA), and CA with MG (MGCA) were assessed for their oxidative stability via peroxide value (PV) and Rancimat induction time. Physicochemical properties (granulation, saponification value, color, free fatty acids), antioxidant capacity (DPPH-RSA), and Total Polyphenolic Content (TPC) were evaluated over 160 days at 45 °C, 85% RH.

RESULTS

MGCA showed higher oxidative stability (PV: 6.49 vs. safe limit of 10 m.eq. O2/kg), longer induction time (MGCA: 38.8 h vs. PGCA: 24.32 h as measured by Rancimat), higher TPC (273.27 μg GAE/g), and antioxidant activity (DPPH-RSA: 5.37%) compared to PGCA. No detectable cholesterol oxidation products (COPs) were observed under the TLC conditions employed.

CONCLUSION

The results indicated that the murchana process delayed rancidity and enhanced the oxidative stability of the medicated ghee. However, the underlying phytochemical changes were not directly investigated in this study. Further studies are warranted to elucidate the contribution of these changes to the oxidative stability and therapeutic potential of Ayurvedic medicated ghee preparations.