Question

FFA content of ghee is expressed as

• A. % palmitic acid
• B. % oleic acid
• C. % stearic acid
• D. % butyric acid

Hint:

Acid Values Expression:
Ghee Edible Oils FFA = % OLEIC ACID (MW = 282).
Coconut Oil FFA = % Lauric Acid (MW = 200).
Palm Oil FFA = % Palmitic Acid (MW = 256).

Answer 1

The Correct Option is B

Step 1: Understanding the Concept:
Analytical lipid titration standards: Free Fatty Acid (FFA) content in ghee, butteroil, and edible fats is standardly expressed as percent Oleic Acid (% m/m, molecular weight 282.46 g/mol).
Key Formula or Approach:
\[ \text{FFA (\% as Oleic Acid)} = \frac{V \times N \times 28.2}{W} \quad [V = \text{mL of 0.1N NaOH}, \; W = \text{Sample Weight (g)}] \]

Step 2: Detailed Explanation:
In dairy chemistry, lipid quality control, and AGMARK/FSSAI ghee standards:
- Free Fatty Acids (FFA) are liberated in milk fat by lipolysis (lipoprotein lipase hydrolysis or thermal breakdown).
- In the standard titrimetric assay (IS: 3508 AOAC Official Method):
1. Ghee is dissolved in neutralized hot ethyl alcohol and titrated against standardized $0.1\text{ N Sodium Hydroxide (NaOH)}$ using phenolphthalein indicator to a faint pink endpoint.
2. By universal analytical convention, because oleic acid ($C_{18:1}$, MW $282.46\text{ g/mol}$) is the predominant monounsaturated fatty acid in fat, the FFA content of ghee is strictly calculated and expressed as % Oleic Acid (B).
3. (Legal AGMARK standard: Special Grade ghee FFA $\le 1.4\%$, General Grade $\le 2.5\%$ as oleic acid; FSSAI max limit $\le 3.0\%$).

Step 3: Final Answer:
Hence, FFA content of ghee is expressed as % oleic acid, matching option (B).