Thin layer chromatographic detection of some common antioxidants

Authors

  • M. E. Komaitis Department of Agricultural Industries, Agricultural University of Athens

DOI:

https://doi.org/10.3989/gya.1991.v42.i6.1204

Keywords:

Antioxidant (detection), Edible fat, Edible oil, Thin layer chromatography

Abstract


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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Published

1991-12-30

How to Cite

1.
Komaitis ME. Thin layer chromatographic detection of some common antioxidants. Grasas aceites [Internet]. 1991Dec.30 [cited 2024Mar.28];42(6):420-1. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1204

Issue

Section

Research