STUDIES ON ANALYZING THE SHELF LIFE OF PANCHAGAVYA WITH DIFFERENT ALTERNATIVES FOR GHEE

M.P. SUGUMARAN¹*, S. AKILA², E. SOMASUNDARAM^3
1Department of Environmental Sciences, Agricultural College & Research Institute, Tamil Nadu Agricultural University, Coimbatore, 641003, Tamil Nadu, India
²Department of Environmental Sciences, Agricultural College & Research Institute, Tamil Nadu Agricultural University, Coimbatore, 641003, Tamil Nadu, India
³Department of Sustainable Organic Agriculture, Agricultural College & Research Institute, Tamil Nadu Agricultural University, Coimbatore, 641003, Tamil Nadu, India
* Corresponding Author : sugumar.ens@gmail.com

Received : 04-12-2018     Accepted : 27-12-2018     Published : 30-12-2018
Volume : 10     Issue : 24       Pages : 7655 - 7656
Int J Agr Sci 10.24 (2018):7655-7656

Keywords : Rancidity, Fatty acids, Vitamin-E, Shelf life
Academic Editor : R. Sathish
Conflict of Interest : None declared
Acknowledgements/Funding : Authors are thankful to Agricultural College & Research Institute, Tamil Nadu Agricultural University, Coimbatore, 641003, Tamil Nadu, India
Author Contribution : All authors equally contributed

The study was conducted to find the shelf life of panchagavya using groundnut oil cake and sesame oil instead of ghee as it is costly. Samples were collected one month after adding the ingredients and six months after the addition of ingredients. Extract was prepared and were analysed in GCMS for various biochemical properties. Derivatives of phenols, alcohols, esters and fatty acids were present in all the formulations of Panchagavya. The presence of vitamin E and gamma tocopherol in panchagavya produced with groundnut oil cake was responsible for the hindering of the rancidity of the organic product. But, fatty acids present in panchagavya prepared with sesame oil was responsible for rancidity thereby decreasing the shelf life of panchagavya.

1. Amalraj E.L.D., Praveen K.G., Mir Hassan Ahmed S.K., Abdul R. and Kishore N. (2013) Organic Agriculture, 3, 23-29.
2. Bailey R.W. and Hassid W.Z. (1996) Biochemistry J., 56,1586-1593.
3. Méndez V. E. (2010) Renewable Agriculture and Food Systems, 25(3), 236-251.
4. Shubhangi N. I. and Rupali S.K. (2017) Int. Res. J. of Nat. and Appl. Sci., 4(2), 38-45.