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. 2022 Jun 24;11(13):1864. doi: 10.3390/foods11131864

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© 2022 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).

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Two dimensional ¹H–¹H (i) COSY and (ii) TOCSY spectra of resonances A, B’, C, D, E and F present within the 0.0–2.5 ppm regions of unheated ghee. Letter assignments of resonances correspond to those provided in Table 2. (iii) An open structure of butyric acid/ester acyl groups identified in the ¹H (Figure 1i,ii), as well as in the ¹H-¹H COSY (Figure 2i) and TOCSY (Figure 2ii) NMR spectra of ghee. R and R’ denote any FA acyl groups esterified to the triacylglycerol backbone. Linked ¹H-¹H resonances for the acyl fatty acid chains of SFAs, MUFAs and PUFAs are also clearly visible in these spectra.

Two dimensional ¹H–¹H (i) COSY and (ii) TOCSY spectra of resonances A, B’, C, D, E and F present within the 0.0–2.5 ppm regions of unheated ghee. Letter assignments of resonances correspond to those provided in Table 2. (iii) An open structure of butyric acid/ester acyl groups identified in the ¹H (Figure 1i,ii), as well as in the ¹H-¹H COSY (Figure 2i) and TOCSY (Figure 2ii) NMR spectra of ghee. R and R’ denote any FA acyl groups esterified to the triacylglycerol backbone. Linked ¹H-¹H resonances for the acyl fatty acid chains of SFAs, MUFAs and PUFAs are also clearly visible in these spectra.