Nuclear magnetic resonance study of flavoured olive oils

Abstract

High field 1H nuclear magnetic resonance (NMR) spectroscopy was used to analyse and characterize different flavoured olive oils, namely orange, basil, bergamot, cardamom, lemon, mandarin, chilli, rosemary, white and black truffle, ginger, garlic and mushroom flavoured olive oils. Several compounds were identified by means of 2D NMR experiments and spiking experiments. In particular, limonene was found in lemon, bergamot, orange, mandarin, cardamom, ginger and chilli flavoured olive oils, p-cymene was found in lemon and bergamot flavoured olive oils, linalool was found in bergamot, basil and cardamom flavoured olive oils, α-curcumene was found in ginger flavoured olive oil and geranial and neral were found in lemon flavoured olive oil. Some implications regarding the product standardization and quality are discussed monitoring the acidity indirectly, by the measure of diglycerides and monoglycerides, and the amount of some minor compounds sensitive to the product shelf-life. © 2012 John Wiley & Sons, Ltd

Metabolomics and fish nutrition: a review in the context of sustainable feed development

“…There are three fields in research on human nutrition: (i) characterization of food chemical composition, (ii) food intake monitoring and (iii) impact of food on metabolic state. Assessment of food composition by metabolomic approaches contributes to evidencing compounds involved in the sensorial properties of food, for example, sucrose in watermelon (Tarachiwin et al 2008), to identify markers of food impairment, for example, detection of adulterated olive oils, and finally to characterize food processing effects such as the extrusion process (Goodacre et al 2002;Beleggia et al 2011;Mannina et al 2012;Chin & Slupsky 2013;Ye et al 2014). Such studies have, however, not yet been implemented in fish nutrition but could be relevant to assess the characteristics of new feedstuffs.…”

Commercial Hemp Seed Oils: A Multimethodological Characterization

“…Moreover, anisidine number, colorimetric analysis, and lipoperoxidation assays were also evaluated. Untargeted nuclear magnetic resonance (NMR) methodology was applied to identify and quantify simultaneously different classes of compounds [30,31].…”

A Multi-Methodological Protocol to Characterize PDO Olive Oils

“…Therefore, this ratio is strongly related to the freshness of an olive oil [ 10 , 29 ]. In fresh olive oils, this ratio is greater than 4, whereas a ratio < 4 indicates a low-quality olive oil [ 30 ].…”