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Detection of adulteration of olive oil by argentation thin layer chromatography

  • Technical
  • Published:
Journal of the American Oil Chemists’ Society

Abstract

Minute amounts of adulterant seed oils in olive oil can be detected by GLC analysis of fatty acids of the polyunsaturated triglyceride fraction, obtained by TLC on silver nitrate impregnated silica gel. Every possible effort was made to avoid any critical or time consuming manipulation in this method in order to develop it as a routine testing procedure. A complete analysis is possible in less than 2 hr and the detection of as low as 2% adulteration by other seed oils is accurate and reliable.

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Author information

Author notes

  1. V. M. Kapoulas

    Present address: Department of Biochemistry, College of Medicine, University of Arizona, Tucson, Arizona

Authors and Affiliations

  1. Department of Food Chemistry, National University of Athens, Athens, Greece

    D. S. Galanos, V. M. Kapoulas & E. C. Voudouris

Authors
  1. D. S. Galanos
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  2. V. M. Kapoulas
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  3. E. C. Voudouris
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Cite this article

Galanos, D.S., Kapoulas, V.M. & Voudouris, E.C. Detection of adulteration of olive oil by argentation thin layer chromatography. J Am Oil Chem Soc 45, 825–829 (1968). https://doi.org/10.1007/BF02540162

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  • DOI: https://doi.org/10.1007/BF02540162

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