Comparative study of the methods available for the detection of argemone oil in edible vegetable oils.

Nasirullah, Dr. and Mallika, T. and Krishnamurthy, M. N. and Kapur, O. P. (1984) Comparative study of the methods available for the detection of argemone oil in edible vegetable oils. Indian Food Packer, 38 (2). 28-31, 10 ref..

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Abstract

A comparative study of the existing ferric chloride methods like classical ferric chloride, modified ferric chloride where toluene solution of the oil is used for extraction, and chromatographic methods (paper and thin layer) for detection of argemone oil in edible oils is described. HCl extraction of alkaloid sanguinarine and dihydrosanguinarine was found to be effective, by taking the oil in toluene. The sensitivity was 0.025%. Modifications are suggested to chromatographic methods for extraction and work-up procedure; by TLC the lowest concn. of argemone oil that could be visualized was 0.02%.

Item Type:	Article
Uncontrolled Keywords:	OILS-VEGETABLE; vegetable oils, argemone oils detection methods comparisons in; ANALYTICAL-TECHNIQUES
Subjects:	600 Technology > 08 Food technology > 19 Lipids-oils/fats
Divisions:	Food Safety Analytical Quality Control Lab
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	28 May 2014 07:04
Last Modified:	28 May 2014 07:04
URI:	http://ir.cftri.res.in/id/eprint/3571

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