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Detection of adulteration of olive oil by argentation thin layer chromatography
Author(s) -
Galanos D. S.,
Kapoulas V. M.,
Voudouris E. C.
Publication year - 1968
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02540162
Subject(s) - adulterant , olive oil , chromatography , thin layer chromatography , chemistry , fraction (chemistry) , triglyceride , silver nitrate , food science , silica gel , cholesterol , biochemistry , organic chemistry
Minute amounts of adulterant seed oils in olive oil can be detected by GLC analysis of fatty acids of the polyunsaturated triglyceride fraction, obtained by TLC on silver nitrate impregnated silica gel. Every possible effort was made to avoid any critical or time consuming manipulation in this method in order to develop it as a routine testing procedure. A complete analysis is possible in less than 2 hr and the detection of as low as 2% adulteration by other seed oils is accurate and reliable.