The total annual Indian Chyawanprash market is estimated to be around INR 250 crore that is now growing double-digit with the entry of more players, and variants such as sugar-free and stress busters, giving it a makeover. But in all these cases Ghee is an essential ingredient which is required to fry the Amla pulp during the manufacturing of Chyawanprash. The amount of cholesterol present in Chyawanprash is depended on the quality & quantity of ghee used. So the present investigation was carried out for the estimation of cholesterol in ten assorted brands of Chyawanprash which were most commonly available in the local market of Jaipur Rajasthan reveals varying levels of cholesterol content. Cholesterol estimation was evaluated spectrophotometrically by Liberman-Burchard method at 640 nm. The results of this studies indicates that all investigated brands of Chyawanprash showed percentage cholesterol content significantly higher (P<0.05) as compared to standard sample S1 (0.0276 ±0.004).
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