Question

The purity and quality indicators of ghee are:
A: Reichert Meissl value, Polenske Value, Baudouin Test and Iodine value
B: Free radicals
C: Free fatty acids
D: Butyro-refractometer reading and Saponification value
E: Peroxide Value, Kirchner value
Choose the correct answer from the options given below:

• A. A, D and E
• B. A, C, D and E
• C. A, B, C and E
• D. A, B, C, D and E

Hint:

To solve this easily, eliminate "Free radicals" (B) because it is a transient chemical intermediate rather than a standardized, measurable quality index or purity constant used in food analysis laboratories.

Answer 1

The Correct Option is B

Step 1: Understanding the Concept:
Ghee (clarified butterfat) is evaluated for purity (to detect adulteration with vegetable fats or animal body fats) and quality (to assess freshness and level of spoilage) using specific physical and chemical constants.

Step 2: Detailed Explanation:
Let us analyze each of the given categories:
- A (Reichert-Meissl, Polenske, Iodine values, and Baudouin Test): These are standard analytical constants used to detect adulteration. The Reichert-Meissl (RM) and Polenske values measure volatile fatty acids unique to milk fat, the Iodine value measures unsaturation, and the Baudouin test specifically detects sesame oil. Thus, A is a primary indicator.
- C (Free fatty acids): The free fatty acid (FFA) content is a critical quality indicator that measures hydrolytic rancidity resulting from lipase action or moisture-induced hydrolysis. Thus, C is a quality indicator.
- D (Butyro-refractometer reading and Saponification value): The Butyro-refractometer (BR) reading measures the refractive index of the fat, and the Saponification value indicates the average molecular weight of fatty acids. Both are standard physical/chemical indicators of purity. Thus, D is a primary indicator.
- E (Peroxide Value, Kirchner value): The Peroxide value is a key quality indicator measuring primary oxidative rancidity (lipid peroxidation), and the Kirchner value measures volatile water-soluble fatty acids. Thus, E is a quality indicator.
- B (Free radicals): Free radicals are highly unstable, transient chemical intermediates of lipid oxidation and are not used as standard, measurable quality or purity indicators in commercial ghee analysis.

Step 3: Final Answer
Therefore, the correct group of quality and purity indicators for ghee is A, C, D, and E, corresponding to option (B).