Caracterização de compostos voláteis e perfil químico da manteiga Ghee.

The population's interest in the consumption of so-called healthy foods has increased considerably, encouraged by the incessant search for a better appearance and quality of life. In this context, Ghee butter has been a great ally of this portion of the population, as it has nutritional characteristics, such as being rich in vitamins A and E, being antioxidant and having anticarcinogenic properties. Given the above, the aim of this study was to characterize different ghee butters existing in the national market, evaluating characteristics such as the profile of chemical compounds and volatile compounds. Characterization of the chemical profile and volatile compounds of 5 brands of Ghee butter found in the domestic market was carried out. For the characterization of volatile compounds, a solid phase microextraction technique is used with PA and PDMSDVB fibers and variables such as: time, temperature and weight. Furthermore, their separation and identification occurred through gas chromatography coupled with GCMS mass spectrometry, which enabled the identification of 13 compounds in those analyzed, the main ones being: carboxylic acids, ketones and aldehydes. The process of characterization of the butter profile of the Ghee butter was carried out by the technique of mass spectrometry with ambient ionization, using as 5 of ghee butter that was frozen until the moment of use and then evaluated in the positive and negative mode of ionization. In this analysis it was possible to identify 14 compounds in the positive ionization mode and 19 compounds in the negative ionization mode. Most of the compounds found are saturated fatty acids such as palmitic, stearic, myristic and linoleic, as well as unsaturated fatty acids such as oleic acid and antibiotics, natamycin and trionine. Through the study, it was possible to observe that both analyzes were relevant for an identification of different compounds in ghee butter, contributing to a better understanding of its attributes.