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High Performance Thin Layer Chromatographic Method for the Estimation of Cholesterol in Edible Oils

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Abstract

Cholesterol was detected in six edible market available oil brands using high performance thin layer chromatography. Standard conditions have been optimized based on simulation in Rf values under experimental conditions of polarity of mobile phase and saturation time of solvent chamber. The peanut oil contains highest (0.71 %) while coconut oil contains lowest (0.15 %) cholesterol level. Among the oils studied, no oil was found cholesterol free.

Keywords

  • High Performance Thin Layer Chromatography
  • Standard Cholesterol
  • WinCATS Software
  • High Performance Thin Layer Chromatography Plate
  • Solvent Chamber

These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Medhe, S., Rani, R., Raj, K., Srivastava, M. (2012). High Performance Thin Layer Chromatographic Method for the Estimation of Cholesterol in Edible Oils. In: Khemani, L., Srivastava, M., Srivastava, S. (eds) Chemistry of Phytopotentials: Health, Energy and Environmental Perspectives. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-23394-4_27

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