Tocopherols as a Quick Mean to Identify the Origin of Vegetable Oils

Subject Areas : food microbiology

Z. Touhidyan ¹ , A. Ghavami ²

1 - MSc Graduated of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
2 - Principal Lecturer, School of Human Sciences, London Metropolitan University, London, UK.

Received: 2020-12-30 Accepted : 2020-12-30 Published : 2021-01-01

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References:

Ghavami, M., Gharachorloo, M. & Ghiassi Tarzi, B. (2008). Laboratory Techniques in Oils & Fats. Islamic Azad University Publication.

GhiassiTarzi, B., Hosseini, I. & Ghavami, M. (2006). Investigating the fatty acid composition of vegetable oils in Iranian market. Food Technology and Nutrition, 3 (4), 4-10.

Itoh, T., Tamura, T. & Matsumoto, T. (1973). Sterol composition of 19 vegetable oils. Journal of the American Oil Chemists Society, 50, 122–125.

Itoh, T., Tamura, T. & Matsumoto, T. (1974). Sterols, methylsterols, and triterpene alcohols in three Theaceae and some other vegetable oils. Lipids, 9, 173-183.