Creative Biostructure to Present at AACR Annual Meeting 2024 | April 5-10, 2024 | Booth #2953 
Qualitative NMR Analysis of Edible Oil and Fat Ingredients in Food
As a continuously developing detection technology, NMR technology has been widely used in the field of edible oils due to its advantages of fast, efficient, pollution-free, convenient, and high reproducibility. With the development of NMR instruments with low field strength, high accuracy, low cost, and high speed, NMR technology has achieved long-lasting application and development in the field of edible oil detection.
As an expert in the field of nuclear magnetic resonance, Creative Biostructure provides customers with frying oil quality monitoring, edible oil adulteration identification, and other aspects of edible oil analysis services.
Monitoring the Quality of Frying Oil
Edible fats undergo a series of physical and chemical changes during high-temperature frying and food cooking. These changes will have an impact on the nuclear magnetic resonance signal, which is reflected in the nuclear magnetic resonance spectrum. Therefore, we will evaluate the quality of frying oil by analyzing the LF-NMR spectrum. LF-NMR technology can effectively reflect changes in the quality of frying oil without being affected by antioxidants and can quickly and effectively predict the extent of changes in its physical and chemical indicators, thereby effectively monitoring the quality of frying oil and food.
Measurement indicators of NMR test
| Evaluation indicators of chemical changes | Acid value, peroxide value, thiobarbituric acid value, iodine value, anisidine value, active oxygen species (AOM) value, total polar compound (TPC) content, etc. |
| Evaluation indicators of physical changes | The oil includes transmittance, viscosity, refractive index, specific gravity, etc. |
- Concerned parameters
Relaxation pattern.
Single component relaxation time (T2W).
- Obtained information
Identify whether the sample has undergone high-temperature frying treatment.
Judge whether the sample contains frying oil.
Determining the frying time.
Determine whether the use of frying oil needs to be forcibly restricted.
Effects of frying treatment at different temperatures on the physicochemical properties of oils.
Figure 1. Workflow of qualitative NMR analysis of edible oil ingredients in food. (Aswathy et al., 2021)
Identification of Adulteration in Edible Oils
- Identification target of NMR
Identify the incorporation of low-cost edible oils into high-priced edible vegetable oils, such as camellia oleifera seed oil, olive oil, palm oil, and rapeseed oil.
Identify the incorporation of non-edible or inferior oils into edible oils, such as mineral oil, tung oil, hemp seed oil, and even gutter oil into vegetable oils.
- Identification of adulteration in olive oil
Option 1. Qualitative and quantitative determination of different fatty acid compositions in olive oil was conducted using 13C NMR spectroscopy combined with 2D NMR to determine whether it was adulterated.
Option 2. The content of cis fatty acids and trans fatty acids in olive oil was determined by 13C NMR spectroscopy combined with chemometrics and was used as an indicator to measure the nutritional quality of olive oil.
We can detect adulteration of vegetable oils such as soybean oil, sunflower seed oil, peanut oil, and hazelnut oil in different proportions in olive oil.
Qualitative Analysis Services for Other Aspects of Edible Oils
- Identification of main components of antioxidants in oil.
In oil and oily food systems, the addition of antioxidants can prevent or delay the occurrence of oxidative deterioration and quality deterioration such as discoloration and browning caused by oxidation in food systems.
- Determination of fatty acid composition of edible oils and fats.
Compared with gas chromatography (GC) and gas chromatography-mass spectrometry (GC-MS), NMR method not only has relatively low sample pretreatment costs, fast analysis speed, and does not require methylation and derivatization of the sample, but also provides consistent results in fatty acid composition analysis with gas chromatography, making it a non-destructive sample pretreatment method.
Creative Biostructure is committed to providing high-quality NMR analysis services to advance the life sciences fields. If you have any questions or needs, please contact us and our customer service staff will help you the first time.
Ordering Process
Reference
- Aswathy J, et al. Qualitative Analysis of Edible Oils Using Low Field 1 H NMR Spectroscopy and Multivariate Statistical Methods. Intelligent Sustainable Systems: Proceedings of ICISS 2021. Singapore: Springer Singapore. 2021: 791-803.
