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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Main Author: M. E. Komaitis
Format: Article
Language:English
Published: Consejo Superior de Investigaciones Científicas 1991-12-01
Series:Grasas y Aceites
Subjects:
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.
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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