NationalLibraryOfScotland/medical-history-of-british-india huggingface dataset:
N. N. DASTUR, A. KANNAN AND Z. R. KOTHAVALLA 173
The main conclusions which can be drawn from the data given in Table I are as follows:
(a) The colour of ratanjot is somewhat sensitive to light. It is, therefore, necessary to see
that coloured vanaspati is not exposed to light as far as possible. This will not be a
difficult matter under-trade conditions as the vanaspati is invariably sold packed in
tins.
(b) The presence of ratanjot does not in any way affect the keeping quality of vanaspati. The
acidity does not show an increase even after an interval of 157 days.
(c) The peroxide values indicate that ratanjot seems to have anti-oxident properties.
Stability of coloured vanaspati to heat. Vanaspati samples were kept in glass bottles and stored
at:
(a) Room temperature in dark.
(b) At 37ºC. in an incubator.
(c) At 42ºC. in an incubator.
The results obtained are shown in Table II.
TABLE II
Effect of storing coloured vanaspati at different temperatures
Time interval in days
0 . . . . .
35 . . . . .
63 . . . . .
100 . . . . .
130 . . . . .
215 . . . . .
Room temperature
.. 0.0
0.0
0.0
2.8
1.4
Percentage of decrease in red colour at:
37ºC.
..
0.0
0.0
4.2
8.4
12.6
42ºC.
..
7.0
11.2
16.9
28.1
36.7
The above date indicate that:
(a) With the increase in temperature of storage, a decrease in colour intensity is observed.
Considering the extent of the decrease noted, this may not be considered serious under
practical trade conditions, as vanaspati may ordinarily be expected to be disposed
off in 3.4 months' time after its manufacture.
(b) Under ordinary climatic conditions, a decrease of about 10 per cent in the colour intensity
may be expected in about six months' time. This was further borne out by the fact
that coloured vanaspati samples kept in sealed tins under climatic conditions prevail-
ing in Bangalore and Bombay during summer months showed a decrease in colour
to the extent of 11 per cent after six months' storage in Bombay and 1 per cent after
three months' storage in Bangalore.
(c) During these studies a record of the development of peroxide value and acidity was also
kept. No difference in the keeping quality of the coloured vanaspati and original
samples was observed.
Effect of adsorbents on coloured vanaspati The edible colours as a rule are removable to varying
degrees by the use of different kinds of adsorbents. This fact is in practice is utilized for bleaching
vegetable oils used in the manufacture of vanaspati itself. It is, therefore, to be expected that these
adsorbents would also remove the colour from coloured vanaspati. To study the effects of the various
adsorbents quantitatively, therefore the following experiments were carried out:
(a) One hundred grams of coloured vanaspati were mixed with known amounts of rice husk,
charcoal, Fuller's earth and kaolin. The mixtures were heated off and on for three
hours at 70ºC. with occasional stirring. The fat was then filtered and the colour com-
pared. The results obtained are given in Table III.
174
Colouring Vanaspati with Ratanjot
TABLE III
Effect of different adsorbents on coloured vanaspati
Amount of adsorb-
ents used (per
cent)
0 . . .
1 . . .
2 . . .
3 . . .
4 . . .
5 . . .
6 . . .
7 . . .
8 . . .
12 . . .
Rice husk
Colour after
units)
7.0
4.7
3.5
2.5
2.1
1.8
1.6
1.3
1.1
0.9
charcoal
Percentage
decrease
32.9
50.0
64.3
70.0
74.3
77.1
81.4
84.3
87.1
Fuller's earth
Colour after
treatment
7.0
6.3
5.3
4.6
4.4
3.8
3.5
3.1
3.1
2.9
Percentage
decrease
..
10.0
21.4
34.3
37.1
45.7
50.0
55.7
55.7
58.6
Kaolin
Colour after
treatment
7.0
6.2
6.2
6.0
5.9
5.8
5.7
5.5
5.5
5.2
Percentage
decrease
..
11.4
11.4
14.3
15.7
17.1
18.6
21.4
21.4
25.7
The ratanjot colour is removed fairly easily by different adsorbents. Activated charcoal seems
the cheapest and best adsorbent. Based on this property, a method has been suggested later for
detecting the presence of ratanjot even in a very small quantity. This removal of colour from coloured
vanaspati by adsorbents, it may be argued, is likely to provide a loop-hole to the trade, viz., to first
refine the vanaspati before mixing it with ghee. It is however, felt that the separation of adsorbents
from the fat may not prove such an easy matter for small merchants. The treatment cannot be
adopted on such an extensive scale as theoretial results would suggest and yet go undetected.
Based on the fact that the colour of vanaspati can be removed by adsorbents, some workers
have suggested that addition of sesame oil to vanaspati would provide a more effective way of detect-
ing the presence of vanaspati if used as an adulterant with ghee, viz., the application of a specific
test 'Furfurol test,' for sesame oil. Experiments were, therefore, carried out using coloured
vanaspati containing 5 and 10 per cent sesame oil. These samples were treated with 5 per cent char-
coal and Fuller's earth. The decrease in the colour intensity of the Furfurol reaction and the colour
of vanaspati was observed as noted in Table IV.
TABLE IV
Percentage of decrease in the intensity of colour when treated with adsorbents
Amount of sesame oil in coloured
vanaspati (7 red units)
5 per cent .
.
.
.
.
10 per cent . . . . .
Charcoal
Furfurol test
24.4
55.5
Colour of vanaspati
69.4
86.1
Fuller's Earth
Furfurol test
66.7
88.9
Colour of vanaspati
58.3
69.4
It will be seen that as far as the effect of adsorbents is concerned, both coloured vanaspati and
vanaspati containing sesame oil, are almost equally affected. This point is very important but is
overlooked by those who advocate the addition of sesame oil in preference to colouring vanaspati
for detecting its presence in ghee as an adulterant.
Use of coloured vanaspati to detect adulteration in ghee.
(i) Visual Detection. The main object of colouring vandapati is that if any of it is added to ghee
its presence should be evident to the consumer. A colour intensity of seven red units is suggested
as it is expected to provide a reasonably good safeguard without making vanaspati in any way un-
welcome to the consumer. Adopting this colour standard, it has been possible to detect visually the
N. N. DASTUR, A. K-ANNAN AND Z. R. KOTHAWALLA 175
presence of even 5 per cent of coloured vanaspati in buffalo ghee and of 15 per cent in cow ghee. This
is a great improvement over the existing routine chemical tests with which it is not possible to detect
even up to 20—25 per cent of adulteration of ghee. This fact is well illustrated by the results given
in Table V in which the data for the chemical analyses of adulterated ghee samples, using coloured
vanaspati, are given along with the results of visual test.
TABLE V
Detection of adulteration of ghee with coloured vanaspati
Percentage of adulteration
I. Buffalo ghee—
Control .
.
.
.
5 per cent . . .
10
„
.
.
.
15
„
.
.
.
25
„
.
.
.
II. Cow ghee—
Control .
.
.
.
5 per cent
10
„
.
.
.
15
„
.
. . .
25
„
.
.
.
Chemical analysis
R.I.
at 40ºC.
41.8
41.8
42.0
43.8
43.3
43.7
44.4
44.7
45.7
Reichert
value
36.6
35.2
33.5
32.3
29.3
25.1
24.1
23.0
22.0
20.3
Iodine
value
27.7
29.3
31.3
33.4
37.9
36.7
39.6
41.7
42.5
48.2
Colour indicator
Visual test
—
Suspicious
Red (+)
Red (+ + ) .
Red (+ + + +)
..
..
Suspicious
Red (+)
Red (+ + )
.
Livibond Tinto*
meter reading
R 0.1
Y 1.1
R 0.6
Y 1.1
R 0.9
Y 1.1
R 1.3
Y 1.1
R 1.8
Y 1.2
R 1.3
Y 11.9
R 2.2
Y 11.9
R 2.4
Y 11.9
R 2.7
Y 11.9
R 3.3
Y 11.9
The above results show that the detection of adulteration of ghee with coloured vanaspati
is much simplified. This is strikingly brought out in the case of buffalo ghee which, has a high Reichert
value. The results of visual test can be made quantitative by comparing the colour in Lovibond
Tintometer.
(ii) Detection by chemical methods. The ratanjol dye gives a typical deep blue colour with alkalies.
Depending on this reaction the following chemical tests have been evolved for detecting the presence
of coloured vanaspati where visual detection may fail:
(a) When the adulteration of ghee is suspected to be 15 per cent and above, 10 gm. of the
suspected sample is mixed with 25 ml. of alcohol and boiled. About 2 ml. of strong
alkali is added to the mixture. In the presence of ratanjot the alcohol layer assumes
a greenish blue colour.
(b) When ghee is made from butter coloured with annatto, the above test is not sensitive
enough and it is necessary to first adsorb the colour on charcoal and then carry out
the test. The method as finally adopted is as follows:
To 50 gm. of ghee about 2.5 gm. of adsorbent charcoal is added. The fat is heated repeatedly
to 60 C., while being stirred. After about an hour the mixture is allowed to settle
G
176
Colouring
Vanaspati with Ratanjot
when most of the charcoal goes to the bottom. The fat layer is then decanted off.
The residual charcoal is warmed with 5 ml. of chloroform and filtered. The filtrate
is collected in a white porcelain dish. The extraction is repeated two more time.
The total filtrate is now freed from solvents on a water bath and a strong aqueous
solution of alkali is added. The residue in the dish assumes a greenish blue tint
in the presence of ratanjot. Ghee prepared from cow's milk or from artificially
coloured butter does not show any change on the addition of alkali when subjected
to similar treatment. By this test it is possible to detect the presence of even 5
per cent of added coloured vanaspati.
Toxicity of ratanjot gye. This has been systematically tested in experiments with rats and
guinea pigs. It is found to be completely harmless. Even on heating to the frying temperature
it does not acquire any toxic effects.
SUMMARY
To safeguard trade in genuine ghee it is considered desirable that all vanaspati should be coloured.
The colour should be attractive, very distinct from that of natural ghee, non-toxic, fairly stable to
heat and light and should not impart any foreign taste and odour to vanaspati.
The use of ratanjot for this purpose is suggested. The intensity of colour recommended is seven
red units.
As vanaspati is solely used as cooking medium its colouring is not likely to harm the legitimate
interests of the vanaspati trade in any way.
Food cooked in vanaspati so coloured does not acquire any extraneous flavour, taste or colour.
Vanaspati coloured with ratanjot is found to preserve its colour at atmospheric temperature and
in diffuse light such as are likely to be encountered under conditions during its storage and marketing.
Coloured vanaspati does not suffer in any way in its keeping quality.
While there are other tests such as the addition of sesame oil to vanaspati which can help to
detect adulteration, colouring vanaspati provides the most direct and the simplest solution.
ACKNOWLEDGEMENTS
The authors wish to express their thanks to the Imperial Council of Agricultural Research for
giving financial grants to complete the studies outlined here. They also wish to thank Messrs.
M. A. Aziz and Kerala Verma for the laboratory help rendered by them in the course of these studies.
REFERENCES
Association of Official Agricultural Chemists (1940), Official and Tentative Methods of Analysis, 436
Dastur, N. N. and Lea, C. H. (1940). Analyst, 66, 90
Nargund, K. S. (1942). Private communications
Perkin, A. G. (1918). The natural Organic Colouring Matters. Longmans, Green & Co., London
178
Components of Fatty Acids of Butter Fats
TABLE I
Analytical Constants of Fats used for detailed Analysis
Sample
Cow butterfat . . .
Buffalo butterfat . . .
Goat butterfat . . .
Sheep butterfat . . .
Hydrogenated groundnut oil .
Ditto .
Ditto .
Mustard oil . . . .
Melting
point
36.5
36.3
34.3
35.4
34.1
37.0
39.0
..
B. R.
Reading
at 40ºC.
43.5
42.3
40.7
41.9
54.6
52.9
51.7
60.2
Sap.
Value
220.6
222.4
231.1
232.7
199.0
198.2
197.4
178.4
Reichert
Value
25.70
29.60
25.30
27.30
0.00
0.00
0.00
0.00
Polenske
Value
1.14
1.30
5.46
3.90
0.00
0.00
0.00
0.16
Kirschner
Value
25.10
22.60
20.00
20.30
..
..
..
..
Iodine
Value
36.5
33.0
27.2
29.7
78.7
73.5
69.8
99.2
TABLE II
Comp onent fatty acids of butterfats
Acids
Saturated
C 4
.
.
.
.
.
C 6
.
.
.
.
.
C 6 . . . . .
C 10
.
.
.
.
.
C 13
.
.
.
.
.
C 14
.
.
.
.
.
C 16
.
.
.
.
.
C 18
.
.
.
.
.
C 20
.
.
.
.
.
Total .
Unsaturated
C 10
.
.
.
.
.
C 12
.
.
.
.
.
C 14
.
.
.
.
.
C16
.
.
.
.
.
Oleio
.
.
.
.
.
Linoleic
.
.
.
.
.
C 20 -C 22 . . . . .
Total .
Percentage as methyl esters
Lower
Solid
Liquid
Total
(a) Cow Butterfat
4.67
0.46
1.33
2.10
2.71
2.85
0.16
..
..
14.30
0.29
0.27
0.33
..
..
..
..
0.89
..
..
..
..
..
1.25
21.54
15.37
1.04
39.20
..
..
..
..
..
3.98
2.47
1.04
..
7.49
(a) Cow Butterfat
..
..
..
..
2.40
..
..
2.40
..
..
0.59
2.58
28.43
2.97
1.16
35.73
4'67
0.46
L.33
2.10
2.71
8.08
24.17
16.41
1.04
60.99
0.29
0.27
0.92
2.58
30.83
2.97
1.16
39.02
Lower
Solid Liquid
Total
(b) Buffalo, Butterfat
3.87
1.30
1.78
0.67
2.40
7.63
2.15
..
..
19.80
0.22
0.19
0.59
0.31
..
..
..
1.31
..
..
..
..
..
0.52
37.85
9.32
0.97
38.66
..
..
..
..
..
2.65
1.49
0.37
..
4.51
3.87
1.30
1.78
0.67
2.40
10.80
31.49
9.69
0.97
62.97
(b) Buffalo Butterfat
..
..
..
..
1.83
..
..
1.83
..
..
..
2.99
28.86
0.73
1.29
33.87
0.22
0.19
0.59
3.30
30.69
0.73
1.29
37.01
V. R. BHALERAO, et al
179
TABLE II—contd.
Component fatty acids of butterfats
Acids
Saturated
C 4
.
.
.
.
.
C 6
.
.
.
.
.
C 8
.
.
.
.
.
C 10
.
.
.
.
.
C12
.
.
.
.
.
C 14
.
.
.
.
.
C16
.
.
.
.
.
C 18
.
.
. .
C 20 . . . . .
Total .
Unsaturated
C 10
.
.
.
.
.
C 12
.
.
.
.
.
C 14
.
.
.
.
.
C16
.
.
.
.
.
Oleic
.
.
.
.
.
Linoleic
.
.
.
.
.
C20-C22
.
.
.
.
.
N.
S.
.
.
.
.
.
Total .
Percentage as methyl esters
Lower
Solid
Liquid
Total
(c) Goat Butterfat
4.13
0.27
3.42
8.72
4.40
3.43
0.96
..
..
25.33
0.13
0.28
0.16
0.05
..
..
..
..
0.62
..
..
..
..
..
2.69
25.92
10.42
1.28
40.31
..
..
..
..
2.05
..
..
..
2.05
..
..
..
..
0.14
3.66
1.56
0.86
..
6.22
..
..
0.67
1.88
20.71
0.91
1.14
0.16
25.47
4.13
0.27
3.42
8.72
4.54
9.78
28.44
11.28
1.28
71.86
0.13
0.28
0.83
1.93
22.76
0.91
1.14
0.16
28.14
Lower
Solid Liquid
Total
(d) Sheep Butterfat
4.21
0.39
3.72
7.61
3.95
4.43
0.66
..
..
24.97
0.31
0.20
0.20
0.10
..
..
..
..
0.81
..
..
..
..
4.20
25.86
7.38
0.52
37.96
..
..
..
..
2.15
..
..
...
2.15
..
..
..
..
..
4.0
1.71
0.81
..
6.52
..
..
0.39
2.95
21.67
1.74
0.84
..
27.59
4.21
0.39
3.72
7.61
3.95
12.63
28.23
8.19
0.52
69.45
0.31
0.20
0.59
3.05
23.82
1.74
0.84
..
30.55
TABLE III
Component of fatty acids of Hydrogenated Groundnut Oils
Acids
Saturated
C 16 .
.
.
.
.
.
.
.
.
.
.
C 18 .
.
.
.
.
.
.
.
.
.
C 20
.
.
.
.
.
.
.
.
.
.
.
C 22
.
.
.
.
.
.
.
.
.
.
.
C 24
.
.
.
.
.
.
.
.
.
.
.
Total
Unsaturated
Oleic . . . . . . . . . .
Linoleic
.
. .
.
.
.
.
C 20 -C 22
.
.
.
.
.
.
.
.
.
.
N.
S.
.
.
.
.
.
.
.
.
.
.
.
Total
Saturated
C 16 .
.
.
.
.
.
.
.
.
.
.
C 18 .
.
.
.
. .
.
.
.
.
.
.
C 20 .
.
.
.
.
.
.
.
.
.
C 22
.
.
.
.
.
.
.
.
.
.
.
C 24 . . . . . . . . . . .
Total
Solid
7.87
6.11
2.30
2.88
1.28
20.44
6.25
..
..
..
6.25
7.68
9.81
2.43
3.11
1.30
24.33
Percentage as methyl esters
Liquid
Total
Melting point—34.1ºC.
1.18
..
..
..
..
1.18
58.04
9.97
3.36
0.76
72.13
9.05
6.11
2.30
2.88
1.28
21.62
64.29
9.97
3.36
0.76
78.38
Melting point—37.0ºC.
1.18
..
..
..
..
.1.8
8.86
9.81
2.43
3.11
1.30
25.51
H 2
180
Components of Fatty Acids of Butter Fats
TABLE III—contd.
Component of fatty acids of Hydrogenated Groundnut Oils
Acids
Unsaturated
Oleic . . . . . . . . . .
Linoleic . . . . . . . . . .
C 20 -C 22 . . . . . . . . . .
N. S. . . . . . . . . . . .
Total .
Saturated
C 16 . . . . . . . . . .
C 16 .
.
.
.
.
.
.
.
.
.
.
C 26 .
.
.
.
.
.
.
.
.
.
.
C 22 .
.
.
.
.
.
.
.
.
.
.
C 24 . . . . . . . . . .
Total .
Unsaturated
Oleic . . . . . . . . . .
Linoleic . . . . . . . . . .
C 20 -C 2
.
.
.
.
.
.
.
.
.
.
N. S. . . . . . . . . . .
Total .
Solid
8.50
..
..
..
8.50
5.01
12.52
2.54
3.46
1.30
24.83
14.79
..
..
..
14.79
Percentage as methyl esters
Liquid melting
point 34.1ºC.
Total
Melting point—34.1ºC.
52.71
8.57
3.97
0.74
65.99
61.21
8.57
3.97
0.74
74.49
Melting point—39.0ºC.
4.04
..
..
..
4.04
45.02
6.40
4.02
0.90
56.38
9.05
12.52
2.54
3.46
1.30
28.87
59.81
6.40
4.02
0.90
71.13
TABLE IV
Component of fatty acids of mustard oil
Acids
Saturated
C 14 . . . . . . . . . . . .
C 16 . . . . . . . . . . . .
C 18 . . . . . . . . . . . .
C20 . . . . . . . . . . . .
C 22 .
.
.
.
.
.
.
.
.
.
.
C 24 . . . . . . . . . . . .
Total .
Unsaturated
Oleic . . . . . . . . . . . .
Linoleic . . . . . . . . . . . .
Linolenic . . . . . . . . . . . .
Eureic . . . . . . . . . . . .
Total .
Solid
0.63
..
..
..
1.03
..
1.66
5.39
..
..
5.11
10.50
Percentage as methyl esters
Liquid
0.65
..
..
..
0.02
0.96
1.63
21.51
16.42
1.88
46.40
86.21
Tota
1.28
..
..
..
1.05
0.96
3.29
26.90
16.42
1.88
51.51
96.71
V. R. BHALERAO, et al
181
TABLE V
Percentage by weight and molar percentage of the component acids of milk fats, hydrogenated groundnut oil, and mustard oil
Acid
(Saturated)
Butyric
.
.
.
.
.
Caproic
.
.
.
.
.
Caprylic
.
.
.
.
.
Capric
.
.
.
.
.
Lauric
.
.
.
.
.
Myristic
.
.
.
.
.
Palmitic
.
.
.
.
.
Stearic
.
.
.
.
.
Arachidic .
.
.
.
.
Behepic
.
.
.
.
.
Lignoceric .
.
.
.
.
Total
(Unsaturated)
Decenoic .
.
.
.
.
Do-decenoic
.
.
.
.
Tetra-deconoie .
.
.
.
Hora-decenois . . . . .
Oleic
.
.
.
.
.
Linoleic . . . . .
Linolenic . . . . .
C 20 -C 22 unsaturated
Barefe . . . . .
Total .
Butterfats
Cow
Weight
4.2
0.4
1.3
2.1
2.7
8.1
24.2
16.6
1.0
..
..
60.6
0.3
0.3
0.9
2.6
31.1
3.0
..
1.2
..
30.4
Molar
11.3
0.3
2.1
2.9
3.3
8.5
22.8
13.9
1.8
..
..
66.4
0.4
0.3
0.9
2.4
26.2
2.5
..
0.9
38.6
Buffalo
Weight
3.5
1.2
1.7
0.7
2.4
10.7
31.5
9.8
1.0
..
..
62.5
0.2
0.2
O.6
3.3
31.2
0.7
..
1.3
..
37.5
Molar
9.5
2.5
2.8
1.0
2.9
11.1
29.2
8.2
0.7
..
..
67.9
0.3
0.2
0.6
3.1
26.3
0.6
..
1.0
..
32 1
Goat
Weight
3.8
0.3
3.4
8.5
4.5
9.8
28.5
11.4
1.3
..
..
71.5
0.1
0.3
0.8
1.9
23.3
0.9
..
1.1
..
28.4
Molar
9.7
0.6
5.3
11.1
5.5
9.7
25.2
9.1
1.0
..
..
78.8
0.1
0 3
0.8
1.7
18.8
0.7
..
0.8
..
23.2
Sheep
Weight
3.9
0.4
3.6
7.6
3.9
12.6
28.3
8.8
0.5
..
..
69.0
0.3
0.2
0.6
3.1
24.2
1.8
..
0.8
..
31.0
Molar
9.3
0.7
5.7
9.8
4.4
12.6
25.1
6.6
0.4
..
..
74.6
0.4
0.2
0.6
2.7
19.5
1.4
..
0.6
..
25.4
Hydrogenated g.n. oil with m.p.
34.1ºC.
Weight
..
..
..
..
..
..
9.1
6.2
2.3
2.9
1.3
21.8
..
..
..
64.8
10.0
..
3.4
..
78.2
Molar
..
..
..
..
..
..
10.00
6.2
2.2
2.5
1.0
21.9
..
..
..
64.8
10.1
..
82
..
78.1
37.0ºC.
Weight
..
..
..
..
..
..
8.9
9.9
2.4
3.2
1.3
25.7
..
..
..
61.7
8.6
..
4.0
..
74.5
Molar
..
..
..
..
..
..
9.8
9.8
2.3
2.7
1.0
25.6
..
..
..
61.9
8.7
..
3.8
..
74.4
39.0ºC.
Weight
..
..
..
..
..
..
9.1
12.6
2.6
3.5
1.3
29.1
..
..
..
60.5
6.5
..
4.1
..
70.9
Molar
..
..
..
..
..
..
10.0
12.6
2.4
3.0
1.0
29.0
..
..
..
60.5
6.6
..
3.9
..
70.0
Weight
..
..
..
..
..
1.3
..
..
..
1.1
1.0
3.4
..
..
..
27.2
16.6
1.8
..
..
96.6
Molar
..
..
..
..
..
1.8
..
..
..
1.0
0.8
3.6
..
..
..
29.8
18.2
2.0
..
46.4
96.4
V. R. BHALERAO, et al
183
SUMMARY
(1) Detailed analysis of fatty acids of cow, buffalo, goat and sheep butterfats, hydrogenated
groundnut oils of melting point 34.1ºC., 37.0ºC., and 39.0ºC. and mustard oil have been carried out.
(2) The cow and buffalo butterfats are found to be similar in composition and differ from goat
and sheep butterfats, in that the latter contain more of caprylic, capric, and lauric acids and less of
oelic acid. The presence of unsaturated acids lower than C 18 in the butterfats of buffalo, goat and
sheep have also been confirmed.
(3) In case of hydrogenated samples of groundnut oil, with the increase in the melting point
there was a gradual lowering in the content of oleic and linoleic acids and a corresponding increase
in stearic acid.
(4) The chief component fatty acids of mustard oil are found to be eureic acid (51.0 per cent),
oleic acid (29.8 per cent) and linoleic acid (18.2 per cent).
ACKNOWLEDGEMENTS
The authors wish to express their thanks to Dr Zal R. Kothawalla, Dr K. C. Sen, and Dr N. N.
Dastur for their keen interest and useful suggestions in carrying out this work. Thanks are also
due to the Imperial Council of Agricultural Research for their grant to carry out the work reported in
this paper.
REFERENCES
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Bhattacharya, R. and Hilditch, T. P. (1931). Analyst, 56, 161
Bosworth, A. W. and Brown, J. B. (1933). J. Biol. Chem. 103, 115
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Hilditch, T. P. and Jasperson, H. (1944). Biochem. J. 38, 443
Hilditch, T. P. and Longenecker, H. E. (1938). J. Bio. Chem. 122, 497
Hilditch, T. P. and Paul, H. (1936). Biochem. J. 30, 1905
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Longenecker, H. E. (1937). J. Soc. Chem. Ind. 56, 199 T
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KERALA VERMA AND T. M. PAUL 187
degree of variation was observed in the vitamin C content of milk, but in the case of cross-bred and
Tharparkar cows the values for vitamin C fluctuated within narrow limits.
SUMMARY
(1) The vitamin C content of the milk from Sindhi, Gir, Tharparkar and cross-bred cows and
Murrah buffaloes have been studied for one complete lactation.
(2) The average values obtained for the milk of the Indian cattle compare very favourably
with the figures reported for European breeds.
(3) The vitamin C content of the milk was low in all the breeds in the first month of lactation:
peaks were observed the fourth month and towards the end of lactation.
ACKNOWLEDGEMENTS
We wish to thank Dr C. P. Anantakrishnan, the Biochemist, Mr R. K. Kamat, the Dairy
Chemist, and Dr K. C. Sen, Director of Dairy Research, for their valuable suggestions during the
course of this work.
REFERENCES
Bessey, O. A. and King, C. G. (1933). J. Biol. Chem. 103, 687
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——(1941).
J. Nutrition, 22, 267
Karl Guggenheim (1940). J. Hygein 40, 690
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