Quality detection of tea oil by 19F NMR and 1H NMR

T.  Liu; T.M.  Olajide; W.  Wang; Z.  Cheng; Q.  Cheng; X.C.  Weng

doi:10.3989/gya.0662201

Authors

T. Liu School of Environmental and Chemical Engineering, Shanghai University https://orcid.org/0000-0002-8975-4989
T.M. Olajide School of Environmental and Chemical Engineering, Shanghai University https://orcid.org/0000-0003-4751-8715
W. Wang Anhui Xueyan Tea Oil Co., Ltd, Standardized Factory Building, Jintongtong Pioneer Park, Jinzhai County Modern Industrial Park https://orcid.org/0000-0002-0617-8307
Z. Cheng Xuhui District Donger Primary School https://orcid.org/0000-0003-2059-7396
Q. Cheng Anhui Xueyan Tea Oil Co., Ltd, Standardized Factory Building, Jintongtong Pioneer Park, Jinzhai County Modern Industrial Park https://orcid.org/0000-0001-9234-6962
X.C. Weng School of Environmental and Chemical Engineering, Shanghai University - School of Life Sciences, Shanghai University https://orcid.org/0000-0003-2047-1654

DOI:

https://doi.org/10.3989/gya.0662201

Keywords:

1H NMR, 19F NMR, Hydroperoxides, Quality detection, Tea oil

Abstract

The nuclear magnetic resonance (NMR) technique was applied to monitor the quality of tea oil herein. The adulteration of virgin tea oil was monitored by ¹⁹F NMR and ¹H NMR. The ¹⁹F NMR technique was used as a new method to detect the changes in quality and hydroperoxide value of tea oil. The research demonstrates that ¹⁹F NMR and ¹H NMR can quickly detect adulteration in tea oil. High temperature caused a decrease in the ratio D and increase in the total diglyceride content. Some new peaks belonging to the derivatives of hydroperoxides appeared at δ-108.21 and δ-109.05 ppm on the ¹⁹F NMR spectrum when the oil was autoxidized and became larger when the hydroperoxide value increased. These results have great significance in monitoring the moisture content, freshness and oxidation status of oils and in detecting adulteration in high priced edible oils by mixing with cheap oils.

Downloads

Download data is not yet available.

References

Andrade DF, Mazzei JL, Kaiser CR. 2012. Assessment of Different Measurement Methods Using 1H-NMR Data for the Analysis of the Transesterification of Vegetable Oils. J. Am. Oil Chem. Soc. 89, 619-630. https://doi.org/10.1007/s11746-011-1951-4

Castejón D, Mateos-Aparicio I, Molero MD, Cambero MI, Herrera A. 2014. Evaluation and optimization of the analysis of fatty acid types in edible oils by 1H NMR. Food Anal. Methods 7, 1285-1297. https://doi.org/10.1007/s12161-013-9747-9

Clement H, Renner R. 1977. Studies of the Utilization of High and Low Erucic Acid Rapeseed Oils by the Chick. J. Nutr. 107, 251-260. https://doi.org/10.1093/jn/107.2.251 PMid:833686

GB (national test standard). 2018. Oil-tea camellia seed oil. GB/T11765-2018. Int. Organ. Stand., China.

Gurdeniz G, Ozen B. 2009. Detection of adulteration of extra-virgin olive oil by chemometric analysis of mid-infrared spectral data. Food Chem. 116, 519-525. https://doi.org/10.1016/j.foodchem.2009.02.068

Hu L, Toyoda K, Ihara I. 2008. Dielectric properties of edible oils and fatty acids as a function of frequency, temperature, moisture and composition. J. Food Eng. 88, 151-158. https://doi.org/10.1016/j.jfoodeng.2007.12.035

ISO (International Organization for Standarization). 1990. Animal and vegetable fats and oils-Analysis by gas chromatography of methyl esters of fatty acids. ISO 5508:1990 (IDT.). Int. Organ. Stand., Geneva, Switzerland.

ISO (International Organization for Standarization). 2000. Animal and vegetable fats and oils-Preparation of methyl esters of fatty acids. EN ISO 5509:2000 (E). Int. Organ. Stand., Geneva, Switzerland.

Jiang X, Huang R, Wu S. 2018a. Correlations between 1H NMR and conventional methods for evaluating soybean oil deterioration during deep frying. J. Food Meas Charact. 12, 1420-1426. https://doi.org/10.1007/s11694-018-9757-9

Jiang XY, Li C, Chen QQ, Weng XC. 2018b. Comparison of 19F and 1H NMR spectroscopy with conventional methods for the detection of extra virgin olive oil adulteration. Grasas Aceites 69, 249. https://doi.org/10.3989/gya.1221172

Knothe G, Bagby MO, Weisleder D. 1996. Evaluation of the olefinic proton signals in the 1H-NMR spectra of allylic hydroxy groups in long-chain compounds. Chem. Phys. Lipids. 82, 33-37. https://doi.org/10.1016/0009-3084(96)02559-5

Lambelet P, Grandgirard A, Gregoire S. 2003. Formation of modified fatty acids and oxyphytosterols during refining of low erucic acid rapeseed oil. J. Agric. Food Chem. 51, 4284. https://doi.org/10.1021/jf030091u PMid:12848499

Lee CP, Yen GC. 2006. Antioxidant activity and bioactive compounds of tea seed (Camellia oleifera Abel.) oil. J. Agric. Food. Chem. 54, 779. https://doi.org/10.1021/jf052325a PMid:16448182

Li X, Kong W, Shi W, Shen Q. 2016. A combination of chemometric methods and gc-ms for the classification of edible vegetable oils. Chemometr Intell. Lab. 155, 145-150. https://doi.org/10.1016/j.chemolab.2016.03.028

Mannina L, D'Imperio M, Capitani D, Rezzi S, Aparicio R. 2009. 1H NMR-Based Protocol for the Detection of Adulterations of Refined Olive Oil with Refined Hazelnut Oil. J. Agric. Food Chem. 57, 11550-11556. https://doi.org/10.1021/jf902426b PMid:19928817

Memon A. 2011. Phenolic compounds and seed oil characterization of Ziziphus Mauritiana L. fruit grown in Pakistan. FASEB. J. 25, 3515-3524. https://doi.org/10.1096/fasebj.25.1_supplement.581.7

Qin S, Rong J, Zhang W, Chen J. 2018. Cultivation history of Camellia oleifera and genetic resources in the Yangtze River Basin. Bio. Sci. https://doi.org/10.17520/biods.2017254

Sacchi R, Addeo F, Paolillo L. 1997. 1H and 13C NMR of virgin olive oil. An overview. Magn. Reson. Chemi. 35, S133-S145. https://doi.org/10.1002/(SICI)1097-458X(199712)35:133.0.CO;2-K

Santos JS, Escher GB, Marcos DSPJ. 2018. 1H NMR combined with chemometrics tools for rapid characterization of edible oils and their biological properties. Ind. Crop. Prod. 116, 191-200. https://doi.org/10.1016/j.indcrop.2018.02.063

Shi T, Zhu M, Chen Y, Yan X, Chen Q, Wu X, Lin J, Xie M. 2018. 1H NMR combined with chemometrics for the rapid detection of adulteration in camellia oils. Food Chem. 242, 308-315. https://doi.org/10.1016/j.foodchem.2017.09.061 PMid:29037694

Shi T, Zhu M, Zhou X, Huo X, Long Y, Zeng X, Chen Y. 2019. 1H NMR combined with PLS for the rapid determination of squalene and sterols in vegetable oils. Food Chem. 287, 46-54. https://doi.org/10.1016/j.foodchem.2019.02.072 PMid:30857717

Stuffins CB, Weatherall H. 1945. Determination of the peroxide value of oils and fats. Analyst. 70, 403-409. https://doi.org/10.1039/an9457000403 PMid:21005636

Tu PS, Tung YT, Lee WT, Yen GC. 2017. Protective Effect of Camellia Oil (Camellia oleifera Abel.) against Ethanol-induced Acute Oxidative Injury of the Gastric Mucosa in Mice. J. Agric. Food Chem. 65, 4932-4941. https://doi.org/10.1021/acs.jafc.7b01135 PMid:28562049

Vigli G, Philippidis A, Spyros A, Dais P. 2003. Classification of Edible Oils by Employing 31P and 1H NMR Spectroscopy in Combination with Multivariate Statistical Analysis. A Proposal for the Detection of Seed Oil A. J. Agric. Food Chem. 51, 5715-5722. https://doi.org/10.1021/jf030100z PMid:12952424

Wang Y, Huang S, Shao S. 2012. Studies on bioactivities of tea (Camellia sinensis L.) fruit peel extracts: Antioxidant activity and inhibitory potential against α-glucosidase and α-amylase in vitro. Ind. Crop. Prod. 37, 520-526. https://doi.org/10.1016/j.indcrop.2011.07.031

Weng X, Yun Z, Zhang C. 2018. Comparison of the Characteristics of Two Kinds of Tea Seed Oils: Oil-tea Seed Oil and Green-Tea Seed Oil. J. Food Stud. 7, 56. https://doi.org/10.5296/jfs.v7i1.12289

Xiao H, Yao Z, Peng Q, Ni F, Sun Y, Zhang CX, Zhong ZX. 2016. Extraction of squalene from camellia oil by silver ion complexation. Sep. Purif. Technol. 169, 196-201. https://doi.org/10.1016/j.seppur.2016.05.041

Zhou LL, Li C, Weng XC, Fang XM, Gu ZH. 2015. 19F NMR method for the determination of quality of virgin olive oil. Grasas Aceites 66, e106. https://doi.org/10.3989/gya.0242151

Zhou X, Xu L, Feng S, Jing L, Zhou L, Yang R, Ding C. 2018. Antioxidant effect of hawk tea extracts on camellia oil oxidation during microwave heating. J. Consum Prot. Food S. 13, 1-8. https://doi.org/10.1007/s00003-018-1167-8