Qualitative and quantitative detection of peanut oil adulteration in sesame oil

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dc.contributor.authorKathirgamanathar,Selvaluxmy
dc.contributor.authorSahara,B.A.W
dc.contributor.authorGunasekara,M.M.N.P
dc.contributor.authorWijeyasiriwardena,T.D.C.M.K
dc.date.accessioned2025-02-19T09:35:16Z
dc.date.available2025-02-19T09:35:16Z
dc.date.issued2023-06
dc.descriptionPage 33
dc.description.abstractT he present study was focused on developing rapid, costeffective, and straightforward methods for qualitative and quantitative detection of peanut oil (PO) adulteration in sesame oil (SO). In Sri Lanka, due to the higher price and demand of SO, merchants intentionally add cheaper and lower quality edible oils mainly the PO foreconomic gains.
dc.identifier.urihttps://dr.ichemc.ac.lk/handle/123456789/253
dc.language.isoen
dc.publisherInstitute of Chemistry Ceylon
dc.relation.ispartofseries40; 2
dc.subjectSesame oil
dc.subjectAdulteration
dc.subjectChromogenic reaction
dc.subjectRapid test
dc.subjectUV Spectrophotometry
dc.titleQualitative and quantitative detection of peanut oil adulteration in sesame oil
dc.typeArticle

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