1Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi-221 005, Uttar Pradesh, India
2Department of Agriculture Engineering, College of Post Harvest Technology and Food Processing, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut-250 110, Uttar Pradesh, India
3Department of Rasashastra and Bhaishajya Kalpana, Mahatma Gandhi Ayurved College, Hospital and Research Centre, Salod (H), Datta Meghe Institute of Higher Education and Research, Wardha-442 001, Maharashtra, India
*Corresponding Author: Vishal Kumar, Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi-221 005, Uttar Pradesh, India, Email: vishalkumar@bhu.ac.in
Online Published on 11 June, 2025.
The dairy industry constantly works to manufacture healthier products to fulfill consumer demand. Ashwagandha therapeutic and medical qualities are highly recognized. The current study examines the phytochemical attributes of Ashwagandha (Withania Somnifera) ghrita from desi cow milk.
The Ashwagandha ghrita was prepared by following the guidelines of the Central Council for Research in Ayurvedic Sciences (CCRAS). Cow ghee contains 0.20% moisture, 99.85% milk fat and 0.20% free fatty acids as oleic acid. The butyro refractometer value is 41, the Reichert-Meissel value is 31, the Polenske value is 1.18, the Peroxide value is 0.75 and DPPH is 75.6. The Ashwagandha ghee contains 0.18% moisture, 99.82% milk fat and 0.40% free fatty acids as oleic acid. It has a Butyro Refractometer value of 42, Reichert-Meissel value of 32, Polenske value of 1.19, Peroxide value of 0.80, DPPH of 83.98, total phenolic content (GAE/ml) of 62.85 μg and phytosterol content of 0.33 mg/g.
During investigation, it was found that the nutritional profile of Ashwagandha ghrita is better as compared to cow ghee. The sensory evaluation (flavor, texture, color, freedom from suspended solid and overall acceptability) was found significant (p<0.05) which was evaluated by a trained panel. Ashwagandha may be used as a natural ingredient for the development of Ashwagandha ghee with high antioxidant activity.
Antioxidant activity, Ashwagandha, Free fatty acid, Ghee, Phytochemical
