Tocopherols as a Quick Mean to Identify the Origin of Vegetable Oils
Subject Areas : food microbiology
Z.
Touhidyan
1
(MSc Graduated of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.)
A.
Ghavami
2
(Principal Lecturer, School of Human Sciences, London Metropolitan University, London, UK.)
Keywords: Nonsaponifiable Matters, Tocopherols, Tocols, Vegetable Oils,
Abstract :
The vast numbers of studies and research works have been carried out concerned with various methods to identify and detect the origin of vegetable oils. Although all have been approved and applied but due to time and economical constraints a quick and fast procedure is required. In this preliminary study tocopherols identification by High Pressure Liquid Chromatography might be considered as a method to be adopted. Commercial vegetable oils (sesame, olive, maize, canola, sunflower, soyabean) were sourced from the local industries and tocopherols contents were determined by the application of HPLC. The results indicated that the method might be considered as a reliable fast method however other methods namely determination of fatty acids and triglyceride profiles and sterol composition might be required for firm identification of oils that might have very similar tocopherol specifications and composition.
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