The effects of replacing ghee with rapeseed oil on liver steatosis and enzymes, lipid profile, insulin resistance and anthropometric measurements in patients with non-alcoholic fatty liver disease: a randomised controlled clinical trial.

Non-alcoholic fatty liver disease (NAFLD), which is a prevalent hepatic condition worldwide, is expected to develop into the leading reason for end-stage fatty liver in the forthcoming decades. Incorporating rapeseed oil into a balanced diet may be beneficial in improving NAFLD. The goal of this trial was to evaluate the impact of substituting ghee with rapeseed oil on primary outcomes such as fatty liver and liver enzymes, as well as on secondary outcomes including glycaemic variables, lipid profile and anthropometric measurements in individuals with NAFLD. Over 12 weeks, 110 patients (seventy men and forty women; BMI (mean) 28·2 (sd 1·6 kg/m2); mean age 42 (sd 9·6) years), who daily consumed ghee, were assigned to the intervention or control group through random allocation. The intervention group was advised to substitute ghee with rapeseed oil in the same amount. The control group continued the consumption of ghee and was instructed to adhere to a healthy diet. Results showed a significant reduction in the steatosis in the intervention group in comparison with the control group (P < 0·001). However, a significant change in the levels of alanine aminotransferase (­14·4 µg/l), γ-glutamyl transferase (­1·8 µg/l), TAG (­39·7 mg/dl), total cholesterol (­17·2 mg/dl), LDL (­7·5 mg/dl), fasting blood glucose (­7·5 mg/dl), insulin (­3·05 mU/l), Homeostatic Model Assessment for Insulin Resistance (­0·9), Quantitative Insulin-Sensitivity Check Index (+0·01), weight (­4·3 kg), BMI (­0·04 kg/m2), waist (­5·6 cm) and waist:height ratio (­0·04) was seen in the intervention group. The consumption of rapeseed oil instead of ghee caused improvements in liver steatosis and enzymes, glycaemic variables and anthropometric measurements among individuals with NAFLD.

Study on physicochemical properties, fatty acids, texture, antioxidant and antibacterial activities of ghee from different regions.

Due to the lack of basic information on Chinese ghee and the increasing demand of consumers for natural oils, this study aims to explore and distinguish the quality characteristics of ghee in different regions of China. Ghee samples from 16 regions of Qinghai Province, Gansu Province, Xinjiang Uyghur Autonomous Region, and Tibet Autonomous Region were selected and their physicochemical properties, fatty acids, texture, antioxidant and antibacterial activities were determined. The results showed that: (1) The physicochemical properties of ghee were different from different regions, but the freshness and fat content are generally high. The results of iodine value and saponification value suggest that the fatty acid composition is good; (2) The unsaturated fatty acid/saturated fatty acid content of ghee in Tibet and Xinjiang ranges from 63.05% to 79.13%, which is better than that in other regions; (3) Gansu Diebu ghee has the highest hardness (40.69 N); (4) Ghee from different regions has good antioxidant activity, DPPH free radical scavenging activity is 30.45% to 58.06%, ABTS free radical scavenging activity is 41.14% to 65.53%, and has varying degrees of inhibition on gram-positive bacteria. In addition, yak ghee, cattle-yak ghee and cow ghee have better fatty acid composition and antibacterial ability than scalper ghee. The results of this study distinguish the differences in the quality characteristics of yak ghee in different geographical regions. Therefore, it can provide a theoretical basis for the origin tracing and quality-oriented improvement of yak ghee.

Effects of Branched-Chain Fatty Acids Derived from Yak Ghee on Lipid Metabolism and the Gut Microbiota in Normal-Fat Diet-Fed Mice.

Branched-chain fatty acids (BCFAs) are natural components with a variety of biological activities. However, the regulation of lipid metabolism by BCFAs is unknown. It was dedicated to examining the impacts of BCFAs inferred from yak ghee on the expression of qualities related to lipid metabolism, natural pathways, and intestinal microbiota in mice. The treatment group (purified BCFAs from yak ghee) exhibited a decrease in cholesterol levels; a decrease in HMGCR levels; downregulation of FADS1, FADS2, ACC-α, FAS, GAPT4, GPAM, ACSL1, THRSP, A-FABP, and PPARα gene expression; and upregulation of SCD1, ACSS1, FABP1, CPT1, and DGAT-1 gene expression. Gut microbiota 16S rDNA sequencing analysis showed that the treatment group improved the gut microbiota by increasing the relative abundances and increasing the short-chain fatty acid levels produced by the genera Akkermansia, Clostridium, Lachnospiraceae, Lactobacillus, Anaerotaenia, and Prevotella. After adding BCFAs to cultured breast cancer cells, pathways that were downregulated were found to be related to fatty acid degradation and fatty acid metabolism, while 20 other pathways were upregulated. Our results suggest that BCFAs reduce body fat in mice by modulating intestinal flora and lipid metabolism and modulating fatty acid metabolism in breast cancer cells.

Use of Dairy Products in people living with diabetes.

Dairy products are a good source of protein, energy and calcium. Unfortunately, because of various misconceptions, they are often avoided by people living with diabetes. This article enumerates the wide variety of dairy products available in the South Asian cuisine, explores their nutritional characteristics, and explains how to consume them in a healthy manner. Furthermore, this manuscript also highlights the utility of dairy products in people living with diabetes and its impact on improving glycemic control.

Recent innovations in functionality and shelf life enhancement of ghee, clarified butter fat.

Ghee (clarified butter fat) is a well relished traditional fat rich dairy product. Ghee preparation involves concentration of milk fat using of different techniques, followed by heat treated at 110-120 °C for 10-20 min. During this process, moisture evaporates from the system with simultaneous changes in protein, lactose, fat and minerals. Interaction among these thermally altered species results into the development of characteristic 'ghee' flavor. But, the presence of unsaturated free fatty acids makes it highly susceptible to oxidative spoilage. Efforts have been made to increase the shelf life and functionality of ghee by adding many functional ingredients and natural antioxidants from different sources. This review deals with the different process employed for ghee preparation and the attempts made in the past two decades years to increase the functionality and shelf life of ghee. Also, the changes taking place during ghee preparation and flavour generation has been discussed in this review.

Development and application of DPPH impregnated paper based color sensor disc to detect vegetable oils addition in cow ghee.

Ghee is a premium product in Southeast Asia and is prone to adulteration with vegetable oils/ fats. The main aim of the study was to develop an easy-to-use paper-based sensor to detect this adulteration. Hence, a protocol involving hexane and acetonitrile for the extraction of synthetic antioxidants from adulterated ghee and its rapid detection using DPPH was standardized. Paper-based discs impregnated with 4 mM DPPH were developed. The developed paper-based disc sensors worked well and their response time was indirectly proportional to the antioxidant concentration (0.0025-0.02%). Using the developed disc sensors, the palm oil, and sunflower oil added to cow ghee @2.5% or more, and 1% or more, respectively could be detected. The shelf life of the developed sensors was 30 and 90 days at 30 °C and 4-6 °C, respectively. In stored cow ghee samples, the response time of the sensors increased as the storage period of ghee samples increased. The cutoff limit to declare the sample of cow ghee as unadulterated was fixed to 60 min. Based on the response time of the sensor, the level of detection of vegetable oils in stored cow ghee was found to be 2.5%.

Effects of diets rich in ghee or olive oil on cardiometabolic risk factors in healthy adults: a two-period, crossover, randomised trial.

This study aimed to evaluate the cardiovascular health-related effects of consuming ghee in the usual diet. Thirty healthy men and women were studied in a free-living outpatient regimen. The participants were instructed for the isoenergetic inclusion of ghee or olive oil in their diets for 4 weeks using a randomised crossover design. At the end of run-in (baseline), 2-week wash-out and interventions, fasting blood samples were drawn. In addition, 2-h postprandial blood samples were collected after ingestion of a meal containing olive oil or ghee at week 4 of each dietary intervention. Body weight was not different between the two interventions. Compared with the olive oil, the diet with ghee increased fasting plasma apo-B (apo B) (0·09, 95 % CI 0·02, 0·17 g/l, P = 0·018), non-HDL-cholesterol (non-HDL-cholesterol) (0·53, 95 % CI 0·01, 1·05 mmol/l, P = 0·046) and LDL-cholesterol did not differ significantly between diet groups (0·29, 95 % CI -0·05, 0·63 mmol/l, P = 0·092), but had no significant effect on total cholesterol:HDL-cholesterol ratio (0·75, 95 % CI - 0·24 to 1·74 mmol/l, P = 0·118). No significant difference was observed in fasting as well as 2-h postprandial plasma TAG, glucose, insulin and plasminogen activator inhibitor-1 concentrations. This study showed that ghee that is predominantly saturated fats had an increasing effect on plasma apo B and non-HDL-cholesterol compared with olive oil, adding further evidence to the existing recommendations to replace dietary fats high in SFA with dietary fats high in unsaturated fats to reduce CVD risk.

Detection of soybean oil adulteration in cow ghee (clarified milk fat): an ultrafast study using flash gas chromatography electronic nose coupled with multivariate chemometrics.

BACKGROUND: Cow ghee is one of the expensive edible fats in the dairy sector. Ghee is often adulterated with low-priced edible oils, like soybean oil, owing to its high market demand. The existing adulteration detection methods are time-consuming, requiring sample preparation and expertise in these fields. The possibility of detecting soybean oil adulteration (from 10% to 100%) in pure cow ghee was investigated in this study. The fingerprint information of volatile compounds was collected using a flash gas chromatography electronic nose (FGCEN) instrument. The classification results were studied using the pattern recognition chemometric models principal component analysis (PCA), soft independent modelling of class analogy (SIMCA), and discriminant function analysis (DFA). RESULTS: The most powerful fingerprint odor of all the samples identified from FGCEN analysis was acetaldehyde (Z)-4-heptenal, 2-propanol, ethyl propanoate, and pentan-2-one. The odor analysis investigation was accomplished with an average analysis time of 90 s. A clear differentiation of all the samples with an excellent classification accuracy of more than 99% was achieved with the PCA and DFA chemometric methods. However, the results of the SIMCA model showed that SIMCA could only be used to detect ghee adulteration at higher concentration levels (30% to 100%). The validation study shows good agreement between FGCEN and gas chromatography-mass spectrometry methods. CONCLUSION: The methodology demonstrated coupled with PCA and DFA methods for adulteration detection in ghee using FGCEN apparatus has been an efficient and convenient technique. This study explored the capability of the FGCEN instrument to tackle the adulteration problems in ghee. © 2022 Society of Chemical Industry.

Regenerative repair of full thickness skin wound assisted by dual crosslinking percolative gel casting maneuvered alginate hydrogel embedded with honey ghee blend resembles standard cutaneous properties.

We report synergism in scarless cutaneous wound repair by alginate hydrogel (HGSAG) embedded with an optimized blend of characterized Jamun honey and characterized indigenously prepared ghee. Thorough screening and characterization of honey and ghee are carried out followed by obtaining a novel dual crosslinking percolative gel casting fabrication method to come up with HGSAG showing superior chemical stability, and mechanical strength (Nanoindentation study; lowest stiffness: 0.71 ± 0.19 µN/nm), and surface morphology (SEM; highest roughness: 0.13 ± 0.04 µm) to other variants. In vitro swelling study and degradation behavior study show intermediate swelling (swelling index: 0.59 ± 0.008 in 98 h) and required restricted degradation (PBS: 73.38 ± 0.55%, DMEM: 83.48 ± 0.69% in 10 days) for HGSAG which is necessary for providing nutrients to cells and in vivo therapeutic efficacy. We observe the remarkable antibacterial efficacy of HGSAG against Staphylococcus mutans and Escherichia coli. This particular substrate also shows decent 3T3 fibroblasts viability, cell-cell communication followed by cell-matrix interaction, and proliferation compared to other variants. Molecular gene expression studies by quantitative RT-PCR technique reveal strong upregulation of collagen I, CD26, and TGF-ß3 while downregulation in the case of TGF-ß1 which eventually substantiates scarless wound healing potential of HGSAG. Wound closure kinetics is most rapidly and successfully underpinned by HGSAG while compared to other alternatives including marketed healing patches. Regular close monitoring using histopathological studies and real-time imaging by Swept-Source Optical Coherence Tomography of in vivo wound model treated with HGSAG come up with the fascinating result of scarless healing (HGSAG treated epithelial thickness: 62.96 ± 0.67 µm, unwounded akin epithelial thickness: 62.56 ± 0.34 µm) within 12 days of wounding. Thus, the work highlights modified and stabilized alginate hydrogel embedded with honey and ghee blend as a potential scarless full-thickness cutaneous wound healing bio-scaffold.

Physico-chemical and color parameters to distinguish cow ghee from buffalo ghee.

Ghee production form one of the largest segments of the milk consumption and utilization pattern in India. Recently, cow ghee has become more popular and fetching premium over buffalo ghee as there are innumerable health benefits credit to cow ghee since they contain an important array of nutrients and therapeutic principles. Therefore, the present investigation was conducted to differentiate and characterize cow ghee from buffalo ghee using physico-chemical parameters viz. BR reading, RM value, Polenske value, Kirschner value and different color values. Pure cow and buffalo ghee samples were prepared using creamery butter method. Pure ghee samples (cow and buffalo) and cow ghee samples admixed with buffalo ghee @ 5%, 10%, 15% and 20% were analyzed for above mentioned physico-chemical parameters and different color parameters. The results revealed that BR reading, RM value, Polenske value and Kirschner value of pure cow ghee ranged from 41.87-43.62, 27.5-31.13, 1.30-1.90 and 20.74-24.14 and in buffalo ghee these values ranged from 40.01-43.23, 31.91-39.99, 1.10-1.50 and 26.84-33.96, respectively. The color values i.e. lightness (L), redness(a), yellowness (b), yellowness index (Y) and whiteness index (W) of pure cow ghee ranged from 70.17-81.56, - 14.04 to - 28.96, 59.68-79.31, 74.25-88.92 and 16.07-28.85 and of buffalo ghee ranged from 71.89-83.71, - 1.07 to - 11.92, 1.39-9.61, 5.21-22.46 and 68.74-84.61. BR reading, RM value, Polenske value and L, a, b and Y of cow ghee adulterated with buffalo ghee up to 20% falls within the range of different pure cow ghee samples but whiteness index (W) and Kirschner value of admixed cow ghee (23.91 and 34.86) were having significantly higher values than the pure cow ghee (21.07 and 25.45, respectively). Kirschner Value and whiteness index (W) can be used to distinguish cow ghee from buffalo ghee.

Methods to differentiate between cotton tract area ghee and cotton seed oil adulterated ghee.

Ghee, the clarified butter fat is one of the principal dairy products in India. In some places of India, cotton seed is fed extensively to dairy animals which changes the physico-chemical constants and fatty acid profile of the milk fat. Ghee is often adulterated with cotton seed oil and is marketed as cotton tract area ghee. Physico-chemical constants like RM value, Polenske value, BR reading, saponification value, iodine value and colorimetric tests i.e., Halphen and DPPH radical test were employed to differentiate ghee adulterated with cotton seed oil and that from cotton tract area. Chromatographic techniques like HPLC and GC-MS were also explored. Physico-chemical constants were not useful to differentiate the two types of ghee. Cyclopropenoic acids were observed only in ghee adulterated with cotton seed oil and not in cotton tract ghee. The RP-HPLC could able to distinguish the cotton tract area ghee from ghee adulterated with cotton seed oil on the basis of presence of ß-sitosterol in the latter. Halphen test was positive for cotton tract ghee, but not for the cotton seed oil adulterated ghee. Methylene blue reduction and DPPH radical test were also found to be useful to distinguish both types of ghee.

Fluorescence Spectroscopy Based Detection of Adulteration in Desi Ghee.

Desi ghee, obtained by buffalo and cow milk, is highly expensive because it contains valuable vitamins and conjugated linoleic acid (CLA). Its high demand and cost result in to its adulteration with inferior banaspati ghee. In this study, Fluorescence spectroscopy along with multivariate analysis has been utilised for the detection and quantification of adulteration. Spectroscopic analysis showed that buffalo ghee contains more vitamins and CLA than cow, whereas cow ghee is enriched with beta-carotene. For multivariate analysis, principle component analysis (PCA) and partial least square regression (PLSR) have been applied on the spectral data for the determination of adulteration. PLSR model was authenticated by predicting 23 unknown samples including 3 commercial brands of desi ghee. The root mean square error in prediction (RMSEP) of unknown samples was found to be 1.7 which is a reasonable value for quantitative prediction. Due to non-destructive and requiring no sample pre-treatment, this method can effectively be employed as on line characterization tool for the food safety assurance.

A novel approach to detect highly manipulated fat adulterant as Reichert-Meissl value-adjuster in ghee (clarified butter) through signature peaks by gas chromatography of triglycerides.

Ghee, the clarified butter fat being the costliest fat among other edible oils and fats in India, prone to adulteration with highly manipulated cheaper oils/fats, especially during lean season. The present investigation carried on triglycerides profile of one of the latest components of the adulterant fat i.e. RM (Reichert-Meissl)-adjuster, has been exploited to check the adulteration of ghee with a newly emerged highly manipulated fat. Using standardized (S)-limits specified by the ISO/IDF for cow milk fat, the minimum level of detection of the adulterant fat was observed as 7.5%. However, in case of buffalo ghee, due to non-availability of the ISO/IDF limits, the detection of this adulterant fat in buffalo ghee was not possible. Gas chromatograms showed specific signature peaks of large size in the retention time region of 4.5 to 6.5 min for RM-adjuster and adulterant fat, whereas no such peaks were observed in pure cow and buffalo ghee samples. The new approach of zooming in and superimposing of selected peaks in the chromatograms of triglycerides of suspected ghee has been used as a strategy to find adulterant fat's presence. Through this approach, the addition of RM-adjusted highly manipulated foreign fat (adulterant fat) to the tune of even 0.5% could be achieved in both cow as well as buffalo ghee.

Characterization of Desi Ghee Extracted by Different Methods Using Fluorescence Spectroscopy.

In the current study, the effect of ghee extraction methods (direct cream DC, milk butter MB and milk skin MS) on its molecular composition has been investigated using Fluorescence spectroscopy. The excitation wavelength of 300 nm was found the best to produce pronounced spectral signatures of beta-carotene, vitamins and conjugated linoleic acid (CLA) in both cow and buffalo ghee types. Principal component analysis (PCA) has been applied on the spectral data to visualize the classification among ghee samples extracted by three methods. Both cow and buffalo ghee contain spectral signatures of vitamin A, E, K, D and CLA which has been verified through plotting loading vectors. The analysis of loading plots has been suggested that for cow ghee, MS extraction method conserve relatively higher concentration of beta carotene while DC and MB methods are a good choice for preserving relatively more concentrations of vitamins D, E and K. Similarly, for buffalo ghee, MS extraction method appear with higher concentration of CLA, whereas DC extraction method looks to preserve relatively higher concentration of vitamin A while MB method retains relatively low concentration of CLA and vitamins as compared to other two methods.

Cow ghee fortified ocular topical microemulsion; in vitro, ex vivo, and in vivo evaluation.

Aim: Utility of cow ghee (CG) as permeation enhancer in development of topical ocular microemulsion (ME) for delivery of fluocinolone acetonide (FA) to posterior eye. Methods: For ME preparation, oil, surfactant and cosurfactant were screened based on solubility of FA. Pseudoternary phase diagrams were constructed to determine their ratios. The developed MEs were characterised for their physicochemical properties like size, polydispersity index, zeta potential, and stability etc. They were evaluated for ex vivo permeation and irritation. In vivo pharmacokinetic studies were performed on Sprague dawley rats. Results: Lauroglycol as oil, labrasol as surfactant and Transcutol as cosurfactant were selected. The optimised ratio of oil:surfactant:cosurfactant:water was 4:23:23:50. The developed FA loaded ME fortified with CG was characterised. Ex vivo study revealed higher permeation and non-irritancy. In vivo pharmacokinetic study showed retention of CG fortified ME in posterior rat eye. Conclusion: Present investigation established CG as permeation enhancer for ocular topical formulation.

Development of mathematical model for prediction of adulteration levels of cow ghee with vegetable fat using image analysis.

The present study was undertaken to develop a protocol for acquisition and analysis of images of ghee samples to derive mathematical parameters related to adulteration of cow ghee with vegetable fat and to develop a model to predict the adulteration levels. The images acquired using a flatbed scanner were quantified in terms of their pixel intensity, colour, morphological, textural and skeleton parameters using ImageJ software. The selected parameters were measured for images of pure cow ghee and compared with that obtained for ghee adulterated with 5%, 10%, 15% and 20% vegetable fat. The parameters were assessed for their ability to detect the fixed adulteration levels on a discrete scale was assessed using discriminant analysis and the adulteration levels of the samples were correctly classified to the extent of 92.2%. An equation for predicting adulteration levels on a continuous scale using regression analysis (adjusted R 2 value 0.94) was developed, tested and further validated using a fresh data set including a commercially popular market sample of ghee giving a good fit (R 2 value of 0.85).

Comparative appraisal of ghee and common vegetable oils for spectral characteristics in FT-MIR reflectance spectroscopy.

FT-MIR spectra of ghee (anhydrous milk fat) and common vegetable oils were acquired using HATR in 4000-650 cm-1 region. The differences in absorbance by carbon-hydrogen (C-H) stretch in fatty acid chain at 3.48 µm and absorbance by carbonyl (C-O) stretch of ester linkage at 5.7 µm in ghee and that in vegetable oils were studied. The clear differences in the spectra of ghee and that of the vegetable oils were noticed in fingerprint region, which can be very well utilized to develop FT-MIR spectroscopy as a promising tool to detect presence of common vegetable oils mixed in the ghee as an adulterant.

Temperature dependent steady and dynamic oscillatory shear rheological characteristics of Indian cow milk (Desi) ghee.

Rheological characteristics of Desi ghee were investigated at 18, 24, 30 and 36 °C. The steady shear properties were evaluated by varying the shear rate from 0.01 to 100 s-1 and the dynamic shear properties were studied by varying strain and frequency sweep from 0.01 to 100% and 0.1 to 100 rad s-1, respectively. At the four selected temperatures, the ghee samples displayed non-Newtonian shear thinning behavior with flow behavior index (n) ranging from 0.224 to 0.911. As the shear rate increased from 0 to 100 s-1, the values of dynamic viscosity decreased from 54 to 8.14, 20.01 to 1.05, 1.33 to 0.295, and 3.02 to 0.0025 Pa s at 18, 24, 30 and 36 °C, respectively. Out of four rheological models (Power-law or Ostwald-de Waele, Herschel-Bulkley, Casson, and Bingham model) fitted to the shear rate and stress data, the Ostwald model was found to be superior in predicting the shear rate-stress data at 18 °C, whereas Ostwald-de Waele and Herschel-Bulkley models predicted all the data points over the temperature range of 24-30 °C, as observed by the values of coefficient of determination (R2 ), standard deviation (SD), and relative deviation percentage (Rd ). The value of activation energy (EA ), as calculated from Arrhenius type equation, was found to be 1.98 × 106 kJ mol-1 over the entire temperature range. The study also revealed that the magnitudes of dynamic shear viscosity (η*) were higher than those of the steady shear viscosity (η) at the four temperatures, indicating that the Cox-Merz rule was not applicable to the ghee samples.

Ghee Butter as a Therapeutic Delivery System.

Solid lipid nanoparticles carrying a chemotherapeutic payload (i.e., temozolomide, TMZ) were synthesized using ghee, a clarified butter commonly used in traditional medicine and food products. Ghee solid lipid nanoparticles (GSLN) were characterized through dynamic light scattering, scanning electron microscopy, and UV-visible spectrometry. Formulations were generated with varying ratios of surfactant to lipid, resulting in a maximum TMZ entrapment efficiency of ˜70%. Optimal formulations were found to have an average size and polydispersity of ˜220 nm and 0.340, respectively. Release kinetics revealed TMZ-loaded GSLN (TMZ@GSLN) retained 10% of its pay-load at 2 h with ˜53% released in 5 h. Metabolic activity on human umbilical vein endothelial cells (HUVEC) revealed GSLN treatment resulted in an increase in viability following 3 d while treatment of glioblastoma LN-229 cells with TMZ@GSLN resulted in a significant decrease. Evaluation of diffusion of TMZ across a reconstructed HUVEC monolayer demonstrated TMZ@GSLN resulted in a significantly higher diffusion of drug when compared to free TMZ. This data suggests GSLN pose a promising delivery vehicle for TMZ-based therapeutics. Collectively, this data demonstrates GSLN exhibit favorable drug carrier properties with anti-proliferative properties in glioblastoma cancer cells.

Occurrence and spatial distribution of pesticide residues in butter and ghee (clarified butter fat) in Punjab (India).

The present study was undertaken to monitor organochlorine, organophosphate, and synthetic pyrethroid pesticide residues in butter (n = 55) and ghee (n = 56) samples collected from three different regions of Punjab. The estimation of pesticide residues was done by multiple residue analytical technique using gas chromatography equipped with GC-ECD and GC-FTD. The confirmation of residues was done on gas chromatography mass spectrometry in both selective ion monitoring (SIM) and scan mode. Results indicated the presence of hexacholorocyclohexane (HCH) and p,p' DDE as predominant contaminant in both butter and ghee. Residues of HCH were detected in 25 and 23% samples of butter and ghee, respectively, while residues of p,p' DDE were recorded in 29 and 25% of butter and ghee samples, respectively. None of the butter and ghee sample violated the MRL values of 200 ng g(-1) for HCH and 1250 ng g(-1) for dichorodiphenyl tricholorethane (DDT). The presence of endosulfan, cypermethrin, fenvalerate, deltamethrin, and chlorpyrifos were observed in a few butter and ghee samples at traces. The spatial variation for comparative occurrence of pesticide residues indicated higher levels in the south-western region of Punjab. Additionally, the temporal variation indicated the significant reduction of HCH and DDT levels in butter and ghee in Punjab.