Thin layer chromatographic detection of some common antioxidants
A method is described for the qualitative determination of butylated hydroxyanisole, butylated hidroxytoluene, propyl gallate, octyl gallate and dodecyl gallate in edible fats and oils. The method is based on the development of a specific colour derived from the reaction of the antioxidants with N,N...
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Format: | Article |
Language: | English |
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Consejo Superior de Investigaciones Científicas
1991-12-01
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Series: | Grasas y Aceites |
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Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1204 |
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author | M. E. Komaitis |
author_facet | M. E. Komaitis |
author_sort | M. E. Komaitis |
collection | DOAJ |
description | A method is described for the qualitative determination of butylated hydroxyanisole, butylated hidroxytoluene, propyl gallate, octyl gallate and dodecyl gallate in edible fats and oils. The method is based on the development of a specific colour derived from the reaction of the antioxidants with N,N-dimethyl-p-phenylenediamine in the presence of a mild oxidizing agent in alkaline solution.
The method gave good results and can be carried out easily with facilities existing in most analytical laboratories. |
first_indexed | 2024-12-17T20:06:39Z |
format | Article |
id | doaj.art-9c8b6ee852ae4c00b0d1785b6ff156f3 |
institution | Directory Open Access Journal |
issn | 0017-3495 1988-4214 |
language | English |
last_indexed | 2024-12-17T20:06:39Z |
publishDate | 1991-12-01 |
publisher | Consejo Superior de Investigaciones Científicas |
record_format | Article |
series | Grasas y Aceites |
spelling | doaj.art-9c8b6ee852ae4c00b0d1785b6ff156f32022-12-21T21:34:18ZengConsejo Superior de Investigaciones CientíficasGrasas y Aceites0017-34951988-42141991-12-0142642042110.3989/gya.1991.v42.i6.12041183Thin layer chromatographic detection of some common antioxidantsM. E. Komaitis0Department of Agricultural Industries, Agricultural University of AthensA method is described for the qualitative determination of butylated hydroxyanisole, butylated hidroxytoluene, propyl gallate, octyl gallate and dodecyl gallate in edible fats and oils. The method is based on the development of a specific colour derived from the reaction of the antioxidants with N,N-dimethyl-p-phenylenediamine in the presence of a mild oxidizing agent in alkaline solution. The method gave good results and can be carried out easily with facilities existing in most analytical laboratories.http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1204antioxidant (detection)edible fatedible oilthin layer chromatography |
spellingShingle | M. E. Komaitis Thin layer chromatographic detection of some common antioxidants Grasas y Aceites antioxidant (detection) edible fat edible oil thin layer chromatography |
title | Thin layer chromatographic detection of some common antioxidants |
title_full | Thin layer chromatographic detection of some common antioxidants |
title_fullStr | Thin layer chromatographic detection of some common antioxidants |
title_full_unstemmed | Thin layer chromatographic detection of some common antioxidants |
title_short | Thin layer chromatographic detection of some common antioxidants |
title_sort | thin layer chromatographic detection of some common antioxidants |
topic | antioxidant (detection) edible fat edible oil thin layer chromatography |
url | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1204 |
work_keys_str_mv | AT mekomaitis thinlayerchromatographicdetectionofsomecommonantioxidants |