Showing papers on "Karanjin published in 1992"
TL;DR: In this paper, methods for detection of rice bran oil, mustard oil, and karanja oil in other vegetable oils and detection of Rice bran cake in other oilseed cakes are described.
Abstract: Methods are described for detection of rice bran oil, mustard oil and karanja oil in other vegetable oils and detection of rice bran cake in other oilseed cakes. Rice bran oil is detected by TLC analysis for oryzanol. Mustard oil is detected by a colorimetric test for isothiocyanates. Karanja oil is detected by TLC analysis for karanjin, karanjone, pongaglabrone and pongamol. Rice bran cake may be detected by IR spectrometric analysis for acyl sterol glycosides, or TLC analysis for oryzanol.
3 citations