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

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Chemistry of Phytopotentials: Health, Energy and Environmental Perspectives

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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.

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Authors and Affiliations

  1. Department of Chemistry, Dayalbagh Educational Institute, Dayalbagh, Agra, India

    S. Medhe, R. Rani, K. R. Raj & M. M. Srivastava

Authors
  1. S. Medhe
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  2. R. Rani
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  3. K. R. Raj
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  4. M. M. Srivastava
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Editor information

L. D. Khemani M. M. Srivastava Shalini Srivastava

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© 2012 Springer-Verlag Berlin Heidelberg

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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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