Grasas y Aceites, Vol 69, No 2 (2018)

Comparison of 19F and 1H NMR spectroscopy with conventional methods for the detection of extra virgin olive oil adulteration


https://doi.org/10.3989/gya.1221172

X. Y. Jiang
School of Life Sciences, Shanghai University 333, China
orcid http://orcid.org/0000-0003-1171-014X

C. Li
School of Life Sciences, Shanghai University 333, China
orcid http://orcid.org/0000-0003-0349-6446

Q. Q. Chen
School of Life Sciences, Shanghai University 333, China
orcid http://orcid.org/0000-0002-1251-1321

X. C. Weng
School of Life Sciences, Shanghai University 333, China
orcid http://orcid.org/0000-0003-2047-1654

Abstract


This paper reports the comparison of determination methods for extra virgin olive oil (EVOO) adulteration with two kinds of oils, refined olive oil (ROO) and soybean oil by 19FNMR, 1H NMR and chemical titration. The determination of adulteration of EVOO with ROO by 19F NMR was comparable to the conventional method. The contents of oleic, linoleic and linolenic acids of different oil samples can be determined by both 1H NMR and GC-MS. The results obtained from the two methods showed little differences. The adulteration of EVOO with soybean oil is detected by 1H NMR, although the limit of detection of the adulteration level is not less than 4.5%. The research demonstrates that 19F NMR can be a fast and convenient method to detect EVOO if it is adulterated with ROO and 1H NMR can be a fast and convenient method to detect EVOO if it is adulterated with seed oils.

Keywords


19F and 1H NMR; Adulteration; Diglycerides; GC-MS; Olive oil

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