By Hong-Sik Hwang
This short presents a complete review of NMR spectroscopy, protecting strategies reminiscent of 1H, 13C, and 31P NMR, that are trustworthy instruments to figure out lipid oxidation point, to spot oxidation items, and to explain oxidation mechanism. The short indicates that 1H NMR spectroscopy always demonstrates reliability, accuracy, comfort, and benefits over traditional analytical tools in choice of the extent of oxidation of suitable for eating oil in the course of frying and garage via tracking alterations in different proton indications of oil, together with olefinic, bisallylic and allylic protons. this contemporary analytical approach is proven inside this article for use to spot oxidation items, together with fundamental oxidation items comparable to hydroperoxides and conjugated dienes and secondary items akin to aldehydes, ketones, epoxides and their derivatives. by means of settling on intermediates and ultimate oxidation items, many oxidation mechanisms will be elucidated. a comparatively more recent strategy, the textual content demonstrates that 13C NMR and 31P NMR spectroscopy may also supply more information at the molecular constitution of an oxidation product. Backgrounds, ideas, and merits over traditional tools, most modern advances, and destiny customers of those tools are discussed.
Advances in NMR Spectroscopy for Lipid Oxidation overview begins through protecting some of the mechanisms of lipid oxidation, together with a variety of how you can confirm oxidation items. NMR spectroscopy is then coated, together with its functions in meals. the following part makes a speciality of 1H NMR Spectroscopy, together with its use for evaluate of lipid oxidation in the course of oil garage and frying. the subsequent part makes a speciality of 13C NMR spectroscopy, together with its use in identifying and opting for oxidation items and mechanisms. a last part specializes in 31<
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Additional info for Advances in NMR Spectroscopy for Lipid Oxidation Assessment
Comparison with the evolution of other edible oils. Food Control 28(1):59–68. 024 Guillén MD, Uriarte PS (2012b) Simultaneous control of the evolution of the percentage in weight of polar compounds, iodine value, acyl groups proportions and aldehydes concentrations in 54 References sunflower oil submitted to frying temperature in an industrial fryer. Food Control 24(1-2): 50–56.
201400230 Dais P, Hatzakis E (2013) Quality assessment and authentication of virgin olive oil by NMR spectroscopy: a critical review. Anal Chim Acta 765:1–27. 003 Dayrit FM, Dimzon IKD, Valde MF, Santos JER, Garrovillas MJM, Villarino BJ (2011) Quality characteristics of virgin coconut oil: comparisons with refined coconut oil. Pure Appl Chem 83(9):1789–1799. 1351/pac-con-11-04-01 Dobarganes MC (2009) Formation of volatiles and short-chain bound compounds. AOCS. ItemNumber=39213. Accessed 10 Jan 2017 Dobarganes MC, Velasco J (2002) Analysis of lipid hydroperoxides.
Final oxidation products at different temperatures are different because the primary oxidation products may take different reaction routes at different temperatures. Again, lipid oxidation is quite complicated and is not fully understood yet. Khatoon and Krishna (1998) studied the oxidation of safflower oil under different oxidation conditions. From the oil subjected to static heating at 180 °C for 8 h in an open pan, it was obvious that alcohols were produced from the hydroperoxide breakdown, according to the NMR spectra as well as the IR spectra.