Comparison of Rapid Reversed Phase High-Performance Liquid Chromatography (RP-HPLC) Method with Rapid Reversed Phase Thin Layer Chromatography Method for Detecting Vegetable Oils in Ghee (Clarified Milk Fat). Issue 5 (3rd May 2016)

• Record Type: Journal Article
• Authors: Rani, Anupama; Sharma, Vivek; Arora, Sumit; Ghai, Darshan Lal
• Is Part Of: International journal of food properties. Volume 19:Issue 5(2016)
• Page Start: 1154
• Page End: 1162
• Publication Date: 2016-05-03
• Subjects: Adulteration -- Clarified butter fat -- Ghee -- Milk fat -- RP-HPLC -- RP-TLC -- Specific adulterant oil -- Vegetable oils; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664.0705
• DOI: 10.1080/10942912.2015.1063065
• Languages: English
• ISSNs: 1094-2912

Abstract

Abstract : An efficient, fast, and reliable reversed phase high-performance liquid chromatography based method was developed to detect specific adulterant in premium and pure ghee (clarified butterfat) samples. The method is based on the detection of cholesterol and β-sitosterol as markers in the unsaponifiable matter of pure ghee and adulterated ghee samples, respectively. The reversed phase high-performance liquid chromatography method resolved cholesterol, stigmasterol, campasterol, and β-sitosterol at Rt values of 17.681 ± 0.122, 19.7 ± 0.2, 20.2 ± 0.2, and 22.7 ± 0.2 min., respectively. β-sitosterol served as an indicator for the adulteration in ghee by plant and specific adulterant oil at dose dependent manner (1–5 g/100 g of ghee). Validation of the method revealed that it was fast, economical, highly reliable, and comparable with the reversed-phase thin layer chromatography method with no false negatives.