2016
DOI: 10.1080/14786419.2016.1247084
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Determination of 1,2/1,3-diglycerides in Sicilian extra-virgin olive oils by 1H-NMR over a one-year storage period

Abstract: This study is aimed to monitor by H NMR spectroscopy the effect of a 12-month storage period on the 1,2-diglycerides over 1,3-diglycerides ratio for five mono-cultivar 'extra virgin olive oils' (EVOO) (Arbequina, Arbosana, Cerasuola, Nocellara and FS17) and one blend of two different cultivars (Nocellara + Biancolilla) preserved in the dark and at room temperature. These quantifications, at 500 MHz, are readily extracted through a specific and original integration difference method. Albeit it was known that th… Show more

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Cited by 47 publications
(39 citation statements)
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“…The 1 H‐NMR spectra of the two vegetable oils considered in the present study show triglyceridic (TGs) and diglyceridic (DG) signals of many common fatty acids as shown in Fig. (gray line).…”
Section: Resultsmentioning
confidence: 78%
See 1 more Smart Citation
“…The 1 H‐NMR spectra of the two vegetable oils considered in the present study show triglyceridic (TGs) and diglyceridic (DG) signals of many common fatty acids as shown in Fig. (gray line).…”
Section: Resultsmentioning
confidence: 78%
“…Therefore it should be possible to quantify substances either without any standard reference (i.e., by absolute intensity) or by using a nonspecific reference (this is often the case in food analysis). Robustness of NMR quantification is well documented [30] and our group was able to use this tool for many minor components of the EVOO [31][32][33]. Based on this scientific background, in the present paper we present an effective NMR method to quantify SQ in oil matter.…”
Section: Introductionmentioning
confidence: 95%
“…1 H NMR has demonstrated its usefulness in oil analysis when a 500 MHz or bigger magnetic field is used and also when derivatization strategies are applied . NMR nuclei other protons have been used successfully in the characterization studies, such as carbon‐13 ( 13 C) NMR, albeit that the long experimental time is discouraging.…”
Section: Introductionmentioning
confidence: 99%
“…EEC Regulation 29/2012 determines the compulsory and optional information to include on olive oil labels, supplementing the general rules relating to foodstuffs and their marketing in EEC Regulation 2000/2013. e chemical composition of olive oil is characterized mainly by triacylglycerols, monoacylglycerols, diacylglycerols, and free fatty acids [17,18], as well as fatty acid derivatives (i.e., phospholipids and waxes) [19,20]. Moreover, there is a diverse group of compounds such as sterols, aliphatic alcohols, chlorophylls, carotenoids, and hydrocarbons [21][22][23].…”
Section: Introductionmentioning
confidence: 99%