Back to Search Start Over

1 H LF-NMR Self-Diffusion Measurements for Rapid Monitoring of an Edible Oil's Food Quality with Respect to Its Oxidation Status.

Authors :
Osheter, Tatiana
Campisi-Pinto, Salvatore
Resende, Maysa T.
Linder, Charles
Wiesman, Zeev
Source :
Molecules; 9/15/2022, Vol. 27 Issue 18, p6064-N.PAG, 12p
Publication Year :
2022

Abstract

The food quality of edible oils is dependent on basic chemical and structural changes that can occur by oxidation during preparation and storage. A rapid and efficient analytical method of the different steps of oil oxidation is described using a time-domain nuclear magnetic resonance (TD-NMR) sensor for measuring signals related to the chemical and physical properties of the oil. The degree of thermal oxidation of edible oils at 80 °C was measured by the conventional methodologies of peroxide and aldehyde analysis. Intact non-modified samples of the same oils were more rapidly analyzed for oxidation using a TD-NMR sensor for 2D T<subscript>1</subscript>-T<subscript>2</subscript> and self-diffusion (D) measurements. A good linear correlation between the D values and the conventional chemical analysis was achieved, with the highest correlation of R<superscript>2</superscript> = 0.8536 for the D vs. the aldehyde concentrations during the thermal oxidation of poly-unsaturated linseed oils, the oil most susceptible to oxidation. A good correlation between the D and aldehyde levels was also achieved for all the other oils. The possibility to simplify and minimize the time of oxidative analysis using the TD NMR sensors D values is discussed as an indicator of the oil's oxidation quality, as a rapid and accurate methodology for the oil industry. [ABSTRACT FROM AUTHOR]

Details

Language :
English
ISSN :
14203049
Volume :
27
Issue :
18
Database :
Complementary Index
Journal :
Molecules
Publication Type :
Academic Journal
Accession number :
159350576
Full Text :
https://doi.org/10.3390/molecules27186064