Fluorescence spectroscopy has been utilised to characterise ghee extracted from buffalo and cow milk. Using an excitation wavelength of 320 nm, emission spectra of buffalo and cow ghee; vitamins A, B 12 , D, E, K; and conjugated linoleic acid (CLA) were acquired by using spectrofluorometer. The bands at 390, 440, 480 and 525 nm were assigned to fat‐soluble vitamins, CLA, vitamin A and beta‐carotene. Moreover, spectra of vitamins and CLA confirmed their presence in both ghee types. The spectral differences were highlighted through principle component analysis that has been applied for the detection of adulteration of cow milk in buffalo ghee.
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Ahmad et al. (2019) studied this question.
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