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