Vol. 7, Issue 9, Part K (2025)

This study investigated the influence of milk fat concentration and storage duration on the antioxidant stability of Triphala Ghrita. Formulations were prepared using milk containing 1.5%, 3.0%, and 4.5% fat, with plain ghee as a control, and antioxidant activity was monitored over a 20-week period. While all samples exhibited a significant, time-dependent decline in antioxidant activity (p<0.01), the Triphala Ghrita formulations were substantially more stable than the control. The retention of this activity was directly correlated with the initial milk fat content. After 20 weeks, the ghrita made with 4.5% fat milk retained 87% of its initial antioxidant activity, compared to 82% (3.0% fat), 74% (1.5% fat), and only 56% for the plain ghee. These findings indicate that a higher lipid concentration enhances the preservation of bioactive compounds, likely by improving the solubility of polyphenols in Triphala. This validates the role of Triphala as a potent natural antioxidant, highlighting the potential of Triphala Ghrita as a functional therapeutic food and a viable alternative to synthetic antioxidants in fat-based products.