IDENTIFICATION OF OXIDATION PRODUCTS IN EDIBLE OIL BY MEANS OF 1H NMR SPECTROSCOPY

Authors

  • MARINA COLZATO Embrapa Instrumentação Agropecuária. São Carlos, SP.
  • LUCIMARA A. FORATO Embrapa Instrumentação Agropecuária. São Carlos, SP.
  • LUIZ A. COLNAGO Embrapa Instrumentação Agropecuária. São Carlos, SP.
  • ODILIO B. G. ASSIS Embrapa Instrumentação Agropecuária. São Carlos, SP.

DOI:

https://doi.org/10.18011/bioeng2009v3n3p259-268

Keywords:

Edible oil, Vegetable oil, Oxidation products, 1H NMR

Abstract

The hydrogen magnetic resonance spectroscopy (1H NMR) is a powerful tool for monitoring oxidationproducts in edible oils. This method is fast, simple and reliable, useful for evidencing and identifyingprimary oxidation products such as hydroperoxides and conjugated dienes. In this study, canola, oliveand macadamia oils underwent accelerated oxidation along 30 days and the oxidation products analy-sis by 1H NMR. The results show higher stability (resistance to thermal stress) to the olive oil > macad-amia > canola respectively.

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Published

2009-11-20

How to Cite

COLZATO, M., FORATO, L. A., COLNAGO, L. A., & ASSIS, O. B. G. (2009). IDENTIFICATION OF OXIDATION PRODUCTS IN EDIBLE OIL BY MEANS OF 1H NMR SPECTROSCOPY. Revista Brasileira De Engenharia De Biossistemas, 3(3), 259–268. https://doi.org/10.18011/bioeng2009v3n3p259-268

Issue

Section

Regular Section