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Thin-layer chromatographic analysis of unsaponifiable matter from edible and non-edible seed oils.

Nasirullah, Dr. and Kapur, O. P. (1985) Thin-layer chromatographic analysis of unsaponifiable matter from edible and non-edible seed oils. Journal of the Oil Technologists' Association of India, 17 (2). 37-39, 7 ref..

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Abstract

Unsaponifiable matter was extracted from seed oils of niger, sesame, sunflower, coconut, mustard, soybean, groundnut, linseed, castor, safflower, mahua, taramira, argemone, jatropha, tea, rubber, palm, and palm olein oil by alkali treatment. Chloroform solutions of these samples were spotted on TLC plates which had been irrigated by mixtures of benzene:ethyl alcohol (94:6 v/v) and benzene:ethylacetate (2:1 v/v). The former solvent system was found to be better than the latter. Components observed at HRf 43 for mahua, 46 for rubber, 63, 68, 89, 94 for tea and 49 for taramira seed oils were absent in all the 11 edible oils, showing the possibility of their detection in case of chance contamination and/or intentional adulteration. Some components of the samples were characterized as beta-sitosterol and beta-carotene.

Item Type: Article
Uncontrolled Keywords: THIN-LAYER-CHROMATOGRAPHY; seed oils, unsaponifiables detn. in; OILSEEDS-; OILS-VEGETABLE
Subjects: 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 06 Chromatography
600 Technology > 08 Food technology > 19 Lipids-oils/fats > 01 Oilseeds
Divisions: Food Safety Analytical Quality Control Lab
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 23 Jun 2016 05:16
Last Modified: 28 Sep 2018 11:27
URI: http://ir.cftri.com/id/eprint/6585

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