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Evaluation and Optimization of the Analysis of Fatty Acid Types in Edible Oils by 1H-NMR

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Abstract

In recent years, new different methods for the determination of fatty acid types (FAT) by nuclear magnetic resonance (NMR) have been developed. Although in general good results have been obtained, these methods employ long acquisition times and a wide variety of approaches and NMR parameters to resolve the FAT. For this reason, we have developed a NMR analysis optimization. This new method was used to evaluate the different 1H-NMR methodologies against gas chromatography–flame ionization detection (GC-FID), considered as the reference method. We have applied our easy and quick methodology to the analysis of three different composition oils: sunflower, olive, and linseed oil. Using our optimized NMR methodology, it was possible to obtain in <1 min the FAT with the same accuracy and better reproducibility than by GC-FID. Furthermore, a complete 1H-NMR spectrum assignation and evaluation of minor components allows obtaining extra information about the composition, quality, and conservation of the analyzed edible oils.

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Acknowledgments

The authors acknowledge financial support from MICINN (grants AGL2010-19158 and CTQ2010-14936), the laboratory of animal production of the Dr Clemente Lopéz Bote for the GC-FID analysis, and the members of the CAI of NMR and RSE of the Complutense University for the cooperative collaboration.

Conflict of Interest

David Castejón declares that he has no conflict of interest. Inmaculada Mateos-Aparicio declares that she has no conflict of interest. M. Dolores Molero declares that she has no conflict of interest. M. Isabel Cambero declares that she has no conflict of interest. Antonio Herrera declares that he has no conflict of interest. This article does not contain any studies with human or animal subjects.

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Authors and Affiliations

  1. Centro de Asistencia a la Investigación de Resonancia Magnética Nuclear y de Espín Electrónico, Universidad Complutense de Madrid, 28040, Madrid, Spain

    David Castejón, M. Dolores Molero & Antonio Herrera

  2. Departamento de Nutrición y Bromatología II. Facultad de Farmacia, Universidad Complutense de Madrid, 28040, Madrid, Spain

    Inmaculada Mateos-Aparicio

  3. Departamento de Nutrición, Bromatología y Tecnología de los Alimentos. Facultad de Veterinaria, Universidad Complutense de Madrid, 28040, Madrid, Spain

    M. Isabel Cambero

  4. Departamento de Química Orgánica. Facultad de Químicas, Universidad Complutense de Madrid, 28040, Madrid, Spain

    Antonio Herrera

Authors
  1. David Castejón
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  2. Inmaculada Mateos-Aparicio
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  3. M. Dolores Molero
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  4. M. Isabel Cambero
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  5. Antonio Herrera
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Corresponding author

Correspondence to M. Isabel Cambero.

Electronic Supplementary Material

This additional information include: Table S1 explain each abbreviations used in the manuscript; Table S2, which summarizes the sample preparation and acquisition parameters used in previous edible oil NMR studies; Table S3, which presents the FAC values obtained with and without (D) consideration of signal B in sunflower oil and Figure S1, which shows the carbonyl region of the 13C spectrum from sunflower, olive, and linseed oil. (DOC 729 kb)

Figure S1

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Table S1

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Table S2

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Table S3

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Castejón, D., Mateos-Aparicio, I., Molero, M.D. et al. Evaluation and Optimization of the Analysis of Fatty Acid Types in Edible Oils by 1H-NMR. Food Anal. Methods 7, 1285–1297 (2014). https://doi.org/10.1007/s12161-013-9747-9

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  • DOI: https://doi.org/10.1007/s12161-013-9747-9

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