1H-NMR fingerprinting to evaluate the stability of olive oil

Alonso-Salces, Rosa M.; Holland, Margaret V.; Guillou, Claude

doi:10.1016/j.foodcont.2011.05.026

Cited by 64 publications

(41 citation statements)

References 45 publications

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“…However, that is a very expensive methodology and requires special skills to interpret the spectra. The use of 1 H and 13 C NMR spectroscopy in food, applied by different research groups [138][139][140][141][142][143][144][145][146], has proved to be very useful in evaluating the oxidative status of the lipid fraction, as well as in providing information on the nature (main functional groups) and concentration of the compounds found (i.e. hydroperoxides, carbonyl compounds and dienes).…”

Section: Magnetic Resonancementioning

confidence: 99%

A review of analytical methods measuring lipid oxidation status in foods: a challenging task

Barriuso

Astiasarán

Ansorena

2012

Eur Food Res Technol

275

220

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Lipid oxidation analysis in food samples is a relevant topic since compounds generated in the process are related to undesirable sensory and biological effects. As the process is complex and depends on the type of lipid substrate, oxidation agents and environmental factors, proper measurement of lipid oxidation remains a challenging task. A great variety of methodologies have been developed and implemented so far, both for determining primary oxidation products and secondary oxidation products. Most common methods and classical procedures are described, including peroxide value, TBARS analysis and chromatography. Some other methodologies such as chemiluminescence, fluorescence emission, Raman spectroscopy, infrared spectroscopy or magnetic resonance, provide interesting and promising results, so attention must be paid to these alternative techniques in the area of food lipid oxidation analysis.

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Section: Magnetic Resonancementioning

confidence: 99%

A review of analytical methods measuring lipid oxidation status in foods: a challenging task

Barriuso

Astiasarán

Ansorena

2012

Eur Food Res Technol

275

220

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“…The presence of these oxidation products in the ranges 8.09-8.19 ppm for hydroperoxides proton, and 9.30-9.90 ppm for aldehydes, indicates oxidation of these edible oils (Alonso-Salces et al, 2011).…”

Section: Chemical Shift Assignmentsmentioning

confidence: 99%

1H NMR spectral analysis as a new aspect to evaluate the stability of some edible oils

Almoselhy

Allam

El-Kalyoubi

et al. 2014

Annals of Agricultural Sciences

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Oxidative stability is one of the most important indicators for maintaining the quality of edible oils. 1 H NMR fingerprinting is used to evaluate the stability of edible oils at room temperature. The assignments of the 1 H NMR signals of the major and minor components of unoxidized edible oils and the oil stability prediction were given. Minor components of the oils are playing an essential role in defining oil authenticity and quality. Extra virgin olive oil (EVOO) showed b-sitosterol, whereas, moringa oil (MO) showed b-sitosterol and stigmasterol. MO showed nonglyceride fraction, aliphatic chains and olefins. Sunflower oil (SO) could be easily distinguished due to its high linoleic acid content followed by apricot kernel oil (AKO). The order of stability of edible oils under study was: MO > EVOO > AKO > SO. 1 H NMR spectral data agreed with the results obtained from Rancimat method for the determination of oxidative stability of edible oils under study. The main advantages of this method are the short time of analysis, the possibility to analyze samples without any preliminary treatment, and the small quantity of sample required.ª 2014 Production and hosting by Elsevier B.V. on behalf

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“…Baccouri et al, 2008;Gallina-Toschi et al, 2005;Tena et al, 2009), capillary electrophoresis (Carrasco-Pancorbo et al, 2007;Gallina-Toschi et al, 2005), ultrasound-assisted method (Cañizares-Macías et al, 2004b;Platero-López & García-Mesa, 2007), microwave-assisted method (Cañizares-Macías et al, 2004a), chemiluminescence (Navas & Jiménez, 2007), electron paramagnetic resonance (Papadimitriou et al, 2006), and ORAC assay (Ninfali et al, 2002), among others. Fingerprinting techniques such as NMR (Alonso-Salces et al, 2011a;Guillen & Ruiz, 2001, 2006, FTIR (Guillen & Cabo, 2000), and fluorescence (Guimet et al, 2005;Tena et al, 2009) spectroscopies, DNA fingerprinting (Spaniolas et al, 2008), electronic nose (Lerma-García et al, 2009), and Oxitest method (Kamvissis et al, 2008;Mora et al, 2009) have been also used successfully to study edible oil stability.…”

Section: Stability Of Virgin Olive Oilmentioning

confidence: 99%

“…Because VOO is relatively stable to oxidation due to its particular chemical composition, there has been apparently little or no control of its stability under normal storage conditions in the past. To provide some knowledge on this issue, the stability of olive oil at room temperature while protected from light by 1 H-NMR fingerprinting was studied (Alonso-Salces et al, 2011a (virgin or extra virgin) and origin of the olive oils at the national, regional and PDO level were assured. The Italian samples were representative of the olive oil producing areas, which are markedly influenced by pedoclimatic factors from the North to the South of the country.…”

Section: Stability Of Virgin Olive Oilmentioning

confidence: 99%