Development of a method employing reversed-phase thin-layer chromatography for establishing milk fat purity with respect to adulteration with vegetable oils

  title={Development of a method employing reversed-phase thin-layer chromatography for establishing milk fat purity with respect to adulteration with vegetable oils},
  author={Neelam Upadhyay and Anil Kumar and Gopal Rathod and Ankit Goyal and Darshan Lal},
  journal={International Journal of Dairy Technology},
A systematic study was conducted using reversed-phase thin-layer chromatography wherein unsaponifiable matter of samples namely, pure cow and buffalo milk fats, vegetable oils (groundnut oil, soya bean oil and sunflower oil) and milk fats adulterated with vegetable oils (≥1%) were run along with the reference standards using two new solvent systems to detect adulteration in milk fat. The results of the study revealed that adulteration at even a 1% level could easily be detected using this rapid… 

A review of thin layer chromatography methods for determination of authenticity of foods and dietary supplements

  • J. ShermaF. Rabel
  • Chemistry
    Journal of Liquid Chromatography & Related Technologies
  • 2018
Abstract This paper reviews advances in qualitative and quantitative thin layer chromatography analytical methods published from 2000–2018 for assessing quality, adulteration, and authenticity of

Detection of Milk Fat Adulteration

Milk fat has been acclaimed as an indispensable superfood as its nutritional and sensory attributes offer plenty of health benefits (Achaya, 1997). It possesses good flavour, pleasant aroma, high

Detection of goat body fat adulteration in pure ghee using ATR-FTIR spectroscopy coupled with chemometric strategy

The study revealed that the spiked samples of goat body fat could be detected even at 1% level in ghee, indicating that the model was well developed.

Detection of adulteration by caprine body fat and mixtures of caprine body fat and groundnut oil in bovine and buffalo ghee using differential scanning calorimetry

Differential scanning calorimetry was used to detect adulteration of pure ghee with caprine body fat when added singly (at 5, 10 and 15%) and in combination with groundnut oil (GNO) (at 5, 10 and

Mechanisms and Health Aspects of Food Adulteration: A Comprehensive Review

Different forms of food adulteration are discussed, which include the addition of ingredients to modify different properties of food products for economic advantage, which is responsible for mild to severe health impacts as well as financial damage.

Development of metal oxide semiconductor gas sensor based electronic nose system for adulteration detection in ghee

The cow ghee is derived from milk and contains high-quality nutrients. The adulteration of cow ghee is very common among traders to earn more profit. The traditional methods of adulteration detection



Detection of milk fat adulteration with admixture of foreign oils and fats using a fractionation technique and the apparent solidification time test

A fractionation technique followed by the apparent solidification time (AST) test was adopted for detecting the admixture of foreign oils and fats in milk fat. The AST values of the solid fraction

Chromatographic analysis of plant sterols in foods and vegetable oils.

  • S. Abidi
  • Chemistry, Medicine
    Journal of chromatography. A
  • 2001

An approach to the detection of synthetic milk in dairy milk: 3. Detection of vegetable oil and sodium bicarbonate

A high-performance thin layer chromatography (HPTLC) method for the detection of groundnut oil and palm oil, the main constituents of synthetic milk, was developed. The minimum detectable level of

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The steryl ester content and composition of 28 samples from 10 vegetable oil types have been determined by isolation of the steryl esters by high-performance liquid chromatography and analysis by gas

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Milk fat contains a number of components such as sphingomyelin, conjugated linoleic acid, butyric acid, ether lipids, vitamin A, β-carotene and vitamin D which have the potential to inhibit the

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The review discusses the antimicrobial action of milk fat and its role in long-chain polyunsaturated fatty acid metabolism, bone growth, ulcerogenesis, and energy metabolism.