Description
Title: Rapid Monitoring of an Edible Oil’s Food Quality with Regard to Its Oxidation Status Using 1H LF-NMR Self-Diffusion Measurements
Abstract: Edible oil quality depends on fundamental chemical and structural alterations that can happen due to oxidation during production and storage. The use of a time-domain nuclear magnetic resonance (TD-NMR) sensor for measuring signals related to the chemical and physical properties of the oil is described as a quick and effective analytical method for the various stages of oil oxidation. The conventional techniques of peroxide and aldehyde analysis were used to determine the degree of thermal oxidation of edible oils at 80 C. The same oils’ intact, unaltered samples were examined for oxidation more quickly using a TD-NMR sensor for 2D T1-T2 and self-diffusion (D) measurements. With the highest correlation of R2 = 0.8536 for the D vs. the aldehyde concentrations during the thermal oxidation of poly-unsaturated linseed oils, the oil most susceptible to oxidation, a good linear correlation between the D values and the conventional chemical analysis was achieved. For all the other oils, a good correlation between the D and aldehyde levels was also attained. As a quick and precise methodology for the oil industry, the possibility of streamlining and shortening the time of oxidative analysis using the TD NMR sensors D values is discussed.
Keywords: edible oils; oxidation; TD-NMR; H relaxation; self-diffusion
Paper Quality: SCOPUS / Web of Science Level Research Paper
Subject: Chemistry
Writer Experience: 20+ Years
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