International Journal of Biotechnology & Biochemistry
  • Year: 2010
  • Volume: 6
  • Issue: 1

Study of Diacyl Glycerides Profile and Content in Cooking Oils using Thin Layer Chromatography and Gel Permeation Chromatography

  • Author:
  • Chandramohan Marimuthu, Sriraj Srinivasan, Karthik Periyasamy, Brindha Ganesan, Jayaramani Manickam, Vinothini Gnanasekaran, Kathiravan Veeramalai
  • Total Page Count: 10
  • Page Number: 35 to 44

Microcore Research Laboratories India Pvt. Ltd., 9th km, 30 Feet Road, 204 – A Poondurai Main Road, Checkmedu, Erode-638115, Tamil Nadu, India.

* Corresponding Author.

Abstract

In this study, diacyl glycerides (DAG) profiles in 44 cooking oils have been examined with thin layer chromatography (TLC). The cooking oil from various sources such as ground nut, coconut, sunflower, mustard, castor, corn, safflower, palmolein, rice bran, sesame, olive, soya oils and many others have been used. Lipid fractions in these oils were separated via gel permeation chromatography using lab scale silica gel (20–120 mesh). The DAG fractions were then analyzed using TLC and Fatty acid methyl esters (FAME) profiles. It was found that rice bran oil contains the maximum DAG content of 2.46%.

Keywords

Diacyl glcyerides, triacryl glycerides, fatty acids, cooking oil, Rice bran oil