COMPARATIVE ANALYSIS OF EDIBLE OILS USING NMR

Vegetable oil is a natural product with a high market value, even more so if it is olive oil, but difficult to control quality. Different analysis methods, including nuclear magnetic resonance, have been used to find ways to improve this situation. Specially for olive oils, high resolution NMR has been used since 1996 [1-3] for characterization and quality control [4-7]. For this work different commercially available oils and oils were used.
Sample preparation for NMR analysis is relatively simple. In this work 0.4 ml of oil is mixed with 0.2 ml of deuterated solvent, different solvents (DMSO, acetone, chloroform) were used. The samples used in this work are different edible oils that were found in supermarkets.
Standard 1H and 13C [8] NMR spectra were acquired and analyzed using different techniques.
Analysis of spectra in the methyl region revealed significant differences in both 1H-NMR and 13C-NMR spectra. With this, we expect a classification of the samples according to the declared quality of the products and the origin [9].

References:
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