Advances in NMR Spectroscopy for Lipid Oxidation Assessment by Hong-Sik Hwang

By Hong-Sik Hwang

This short offers a entire evaluation of NMR spectroscopy, protecting suggestions corresponding to 1H, 13C, and 31P NMR, that are trustworthy instruments to figure out lipid oxidation point, to spot oxidation items, and to clarify oxidation mechanism. The short indicates that 1H NMR spectroscopy regularly demonstrates reliability, accuracy, comfort, and merits over traditional analytical equipment in choice of the extent of oxidation of fit for human consumption oil in the course of frying and garage via tracking alterations in different proton indications of oil, together with olefinic, bisallylic and allylic protons. this contemporary analytical procedure is proven inside of this article for use to spot oxidation items, together with basic oxidation items akin to hydroperoxides and conjugated dienes and secondary items similar to aldehydes, ketones, epoxides and their derivatives. by way of settling on intermediates and ultimate oxidation items, many oxidation mechanisms might be elucidated. a comparatively more moderen procedure, the textual content demonstrates that 13C NMR and 31P NMR spectroscopy may also offer additional info at the molecular constitution of an oxidation product. Backgrounds, ideas, and benefits over traditional tools, latest advances, and destiny customers of those equipment are discussed.

Advances in NMR Spectroscopy for Lipid Oxidation evaluate begins by means of protecting a few of the mechanisms of lipid oxidation, together with a number of easy methods to make certain oxidation items. NMR spectroscopy is then coated, together with its functions in meals. the subsequent part makes a speciality of 1H NMR Spectroscopy, together with its use for review of lipid oxidation in the course of oil garage and frying. the subsequent part makes a speciality of 13C NMR spectroscopy, together with its use in deciding upon and choosing oxidation items and mechanisms. a last part makes a speciality of 31<

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4 (m) Splitting patterns are shown in a parenthesis: br (broad singlet), d (doublet), dd (double doublet), ddd (double of double doublet), t (triplet), td (triple doublet), m (multiplet) a frying temperatures because these intermediate oxidation products easily react with other compounds or decompose to produce secondary oxidation products. For example, no hydroperoxides were detected in the 1H NMR spectrum of sunflower oil during heating at 190 °C (Guillén and Uriarte 2009), while they were observed when oils were heated at relatively lower temperatures (such as at 70 °C) (Guillén and Ruiz 2004, 2005a, b, c).

024 Guillén MD, Uriarte PS (2012b) Simultaneous control of the evolution of the percentage in weight of polar compounds, iodine value, acyl groups proportions and aldehydes concentrations in 54 References sunflower oil submitted to frying temperature in an industrial fryer. Food Control 24(1-2): 50–56.

4 shows fatty acid compositions and NMR signals of fresh oils used in this study. Oleic acid (C18:1) oxidizes much slower than linoleic acid (18:2) and linolenic acid (18:3). Therefore, high oleic oils are recognized as the most promising alternatives to hydrogenated oils containing trans fats and/or highly saturated fats and tropical oils rich in saturated fats. 9917). 9820). 09 protons) was too small. 36 protons) and showed relatively weak correlations with the conventional methods. 9844). 60 bisallylic protons).

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