High resolution 1H nuclear magnetic resonance in the study of edible oils and fats |
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| Affiliation: | 1. Department of Food and Nutrition, College of Natural Sciences, Seoul Women’s University, Seoul 139-774, Republic of Korea;2. Department of Food and Nutrition, College of Health Science, Kangwon National University, Samcheok, Gangwon 245-905, Republic of Korea;1. Institute for Global Food Security, Queen''s University Belfast, Northern Ireland, UK;2. Analytical Sciences Unit, Quadram Institute, Norwich Research Park, Norwich, NR4 7UA, UK;1. Department of Chemistry, Karnatak University''s Karnatak Science College, Dharwad, India;2. Department of Chemistry, University College Mangalore, Mangalore, India;1. United States Department of Agriculture1, Agricultural Research Service, National Center for Agricultural Utilization Research, Functional Foods Research, Peoria, IL, USA;2. Research & Advanced Engineering, Ford Motor Company, Dearborn, MI 48124, United States |
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| Abstract: | In this paper a review of the applications of high resolution 1H NMR to the study of edible oils and fats is reported. Aspects such as sample preparation and acquisition parameters are treated. The assignment of the 1H NMR signals of the major and minor components of unoxidized and of thermally stressed edible oils and fats is given. The usefulness of this technique in the determination of degree of unsaturation and of the proportion of the different acyl groups, is examined. In addition, the capability of this technique to assess the quality and genuineness of olive oil and to detect adulterations is discussed. Finally, its contribution in the study of the oxidation of edible oils and fats and its effectiveness to determine not only primary but also secondary oxidation products, and also oxidative stability is shown. |
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