Simplified Qualitative Analysis of Glycerides Derived from Coconut Oil Using Thin Layer Chromatography

Abstract:

Coconut (Cocos nucifera L.) oil is composed predominately of medium-chain triglycerides which have been reported to be beneficial to human health. It also contains free fatty acids (FFAs) which can combine with glycerol to form monoglycerides, diglycerides, and triglycerides. The analysis of FFAs and their glycerides has been proposed to assess the quality of coconut oil used as raw materials in various industrial fields. The aim of this study was to develop the qualitative method for investigation of FFA and their glycerides in coconut oil using thin layer chromatography (TLC). Coconut oil and standards of FFA and their glycerides were chromatographed separately on Silica gel 60 F254 TLC plates using hexane: ether: acetic acid (60:40:1) and hexane: ethyl acetate: acetic acid (60:40:0.5) as solvent systems A and B, respectively. The spots on developing TLC plates were detected and compared using 254-nm UV light and iodine vapor. The results showed that the resolution of solvent system A was better than that of solvent system B. However, both solvent systems were used to confirm the results. The retention factor (Rf) values of the components were in good agreement with their polarity. This method should provide a guideline for qualitative analysis of coconut oil.

• Periodical: Advanced Materials Research (Volume 506)
• Pages: 182-185
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.506.182
• Online since: April 2012
• Authors: Sirikarn Pengon, Chutima Limmatvapirat, Sontaya Limmatvapirat
• Keywords: Coconut Oil, Glycerides, Thin Layer Chromatography

References

[1] K.G. Nevin, T. Rajamohan. Food Chemistry. Vol. 99(2), (2006), pp.260-266.

[2] N.A. Nik Norulaini, W.B. Setianto, I.S.M. Zaidul, A.H. Nawi, C.Y.M. Azizi, A.K. Mohd Omar. Food Chemistry, Vol. 116(1), (2009), pp.193-197.

DOI: 10.1016/j.foodchem.2009.02.030

[3] M.L. Peterson, P.M. Schlievert. Biochemistry. Vol. 45(7), (2006), p.2387–2397.

[4] H. Thormar, C. E. Isaacs, K. S. Kim, H. R. Brown. Ann N Y Acad Sci. Vol. 724, (1994), pp.465-71.

[5] G. Bergsson, J. Arnfinnsson, O. Steingrimsson, H. Thormar. Antimicrob Agents Chemother. Vol. 45, (2001), pp.3209-3012.

DOI: 10.1128/aac.45.11.3209-3212.2001

[6] P. Rayan, D. Stenzel, P. A. McDonnell. Parasitol Res. Vol. 97, (2005), pp.191-200.

[7] Preeti Chandrashekar, B.R. Lokesh, A.G. Gopala Krishna. Food Chemistry. Vol. 123(3), (2010), pp.728-733.