IDENTIFICATION OF OXIDATION PRODUCTS IN EDIBLE OIL BY MEANS OF 1H NMR SPECTROSCOPY
DOI:
https://doi.org/10.18011/bioeng2009v3n3p259-268Keywords:
Edible oil, Vegetable oil, Oxidation products, 1H NMRAbstract
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.
Downloads
References
BAUER-PLANK, C.; STEENHORST-SLIKKERVEER, L. Analysis of triacylglycerolhydroperoxides in vegetable oils by nonaqueousreversed-phase high performance liquid chroma-tography with ultraviolet detection. Journal of theAmerican Oil Chemists Society, Chicago, v.77,n.5, p.477-482, 2000.
BIRD, R.; EVANS, M.B. A study of the oxidationof vegetable oils by inverse gas chromatography.Chromatographia,New York, v.19, n.1, p.180-184,1984.
CLAXSON, A.W.D., HAWKES, G.E.,RICHARDSON, D.P., NAUGHTON, D.P.,HAYWOOD, R.M., CHANDER, C.L., ATHERTON,M., LYNCH, E.J., GROOTVELD, M.C. Generationof lipid peroxidation products in culinary oils andfats during episodes of thermal stressing; a highfield 1H NMR study. FEBS Letters, Amsterdam,v.335, p.81-90, 1994.
DATAMARK.Produtos: óleo comestível, dados de2004 (on line). Disponível em: http://www.datamark.com.br. Acesso em: 31 mar. 2010.FERROSTAAL, M. Oils and fats: sustainablegrowth. 2010. Disponível em: http://www.manferrostaal.mobi/uploads/tx_mfsmatrix/MF_Ibro_Oils-Fats_GB_web.pdf. Acesso em: 31mar. 2010.
FRITSCH, C.W. Measurements of frying fat dete-rioration – A brief review. Journal of the AmericanOil Chemists Society, Chicago, v.58, n.3, p.272–274, 1981.
GUILLÉN, M.D.; CABO, N. Fourier transform in-frared spectra data versus peroxide and anisidinevalues to determine oxidative stability of edible oils.Food Chemistry, London, England v.77, n.4, p.503-510, 2002.
GUILLÉN, M.D.; RUIZ, A. High resolution 1H nuclearmagnetic resonance in the study of edible oils andfats. Trends in Food Science & Technology, Cam-bridge, v.12, n.9, 8-338, 2001.
HASENHUETTL, G.L.; WAN, P.J. Temperature ef-fects on the determination of oxidativestability withthe metrohm rancimat. Journal of the American OilChemists Society, Chicago, v.69, n.6, p.525-527,1992.
KAIJSER, A.; DUTTA, P.; SAVAGE, G. Oxidativestability and lipid composition of macadamia nutsgrown in New Zealand. Food Chemistry, London,v.71, n.1, p.67-70, 2000.
KAMAL, A.; ANDERSON, R. A multivariative studyof the correlation between tocopherol content andfatty acid composition in vegetable oils. Journal ofAmerican Oil Chemist Society, v. 74, n. 4, p. 375-380, 1997.
KNOTHE, G. Quantitative analysis of mixtures offatty compounds by 1H-NMR.Lipid Technology, High Wycombe, v.15, p. 111-114, 2003
MISTRY, B.S.; MIN, D.B. Oxidized flavor com-pounds in edible oils. Developments in Food Sci-ence, [S.L.], v.28, p.171–209, 1992.
MORETTO, E.; FETT, R. Tecnologia de óleos egorduras vegetais na indústria de alimentos. SãoPaulo: Livraria Varela, 1998. 150 p
PRADO-FILHO, L.G. Umidade relativa de equilíbrioe oxidação de lipídeos em farinhas de castanhado Pará, de macadâmia e de soja. ScientiaAgrícola, Piracicaba, v.51, n.2, p.357-362, 1994.
QUINN, L.A.; TANG, H.H. Antioxidant propertiesof phenolic compounds in macadamia nuts. Jour-nal of the American Oil Chemists Society, Chi-cago, v.73, n.11, p.1585-1588, 1996.
RUTAR, V. Magic Angle Sample Spinning NMRSpectroscopy of liquids as a nondestrutive methodfor studies of plant seeds. Journal of Agriculturaland Food Chemistry, Washington D.C., USA v.37, p.67-70, 1989.
SILVA, F. A. M.; BORGES, M. F. M.; FERREIRA,M. A. Métodos para avaliação de oxidação lipídicae da capacidade antioxidante. Química Nova, SãoPaulo, v.22, n.1, p.94-103, 1999.
VENKATACHALAM, M.; SATHE, S. K. Chemicalcomposition of selected edible nuts. Journal ofAgricultural and Food Chemistry, Easton, v.54,n.13, p. 4705-4714, 2006.
VIEIRA, T.M.F.S.; REGITANO-D'ARCE, M.A.B. Ul-traviolet spectrophotometric evaluation of corn oiloxidative stability during microwave heating andoven test. Journal of Agricultural and Food Chem-istry, Easton, v.47, n.6, p.2203–2206, 1999.
WANASUNDARA, U.N., SHAHIDI, F., JABLONSKI,C.R. Comparison of standart and NMR method-ologies for assessment of oxidative stability ofcanola and soybean oils. Food Chemistry, Bark-ing, v.52, p.249-253, 1995
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2014 MARINA COLZATO, LUCIMARA A. FORATO, LUIZ A. COLNAGO, ODILIO B. G. ASSIS
This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors who publish in this journal agree to the following terms:
a) Authors retain the copyright and grant the journal the right of first publication, with the work simultaneously licensed under the Creative Commons Attribution License that allows the sharing of the work with recognition of authorship and initial publication in this journal.
b) Authors are authorized to assume additional contracts separately, for non-exclusive distribution of the version of the work published in this journal (eg, publish in an institutional repository or as a book chapter), with recognition of authorship and initial publication in this journal.
