Thin layer chromatographic detection of some common antioxidants
DOI:
https://doi.org/10.3989/gya.1991.v42.i6.1204Keywords:
Antioxidant (detection), Edible fat, Edible oil, Thin layer chromatographyAbstract
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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