TY - CHAP
T1 - Application of HPLC in characterisation of triacylglycerols and detection of adulteration in cold pressed seed oils
AU - Mungure, Tanyaradzwa E.
AU - El-Din Bekhit, Alaa
AU - Carne, Alan
AU - Roohinejad, Shahin
AU - Mallikarjunan, Kumar
AU - Birch, John
PY - 2018/1/1
Y1 - 2018/1/1
N2 - The chapter briefly reviews the use of high pressure liquid chromatography (HPLC) in the determination of intact triacylglycerols (TAGs), and quality assessment in edible seed oil with particular emphasis on oil products extracted by cold pressing. Cold pressing is a technique known to retain the bioactive compounds and essential fatty acids naturally present in the extracted oil. The TAG compositional data is an important and valuable indicator that provides the quantitative assessment of the quality, determining product authenticity and adulteration of cold pressed seed oils. The chapter also discusses various methods of analysing TAGs using reversed phase-HPLC and improvements made in the detection of TAGs eluted from HPLC.
AB - The chapter briefly reviews the use of high pressure liquid chromatography (HPLC) in the determination of intact triacylglycerols (TAGs), and quality assessment in edible seed oil with particular emphasis on oil products extracted by cold pressing. Cold pressing is a technique known to retain the bioactive compounds and essential fatty acids naturally present in the extracted oil. The TAG compositional data is an important and valuable indicator that provides the quantitative assessment of the quality, determining product authenticity and adulteration of cold pressed seed oils. The chapter also discusses various methods of analysing TAGs using reversed phase-HPLC and improvements made in the detection of TAGs eluted from HPLC.
KW - Cold pressing
KW - Seed oils
KW - Triacylglycerol profiles
UR - http://www.scopus.com/inward/record.url?scp=85079257924&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=85079257924&partnerID=8YFLogxK
U2 - 10.1016/B978-0-08-100596-5.22526-2
DO - 10.1016/B978-0-08-100596-5.22526-2
M3 - Chapter
AN - SCOPUS:85079257924
SN - 9780128140260
SP - 410
EP - 414
BT - Encyclopedia of Food Chemistry
PB - Elsevier
ER -