High resolution nuclear magnetic resonance: From chemical structure to food authenticity

Authors

  • Luisa Mannina Università degli Studi del Molise, Facoltà di Scienze Matematiche, Fisiche e Naturali y Istituto di Chimica Nucleare (CNR)
  • Annalaura Segre Istituto di Chimica Nucleare (CNR)

DOI:

https://doi.org/10.3989/gya.2002.v53.i1.287

Keywords:

Food analysis, NMR, Olive oil, Statistical analysis

Abstract


Nuclear magnetic resonance (NMR) is a powerful technique able to give us a relevant contribution in food analysis. In this review, some practical aspects of this technique (sample preparation, acquisition time, relaxation delay, etc) as well as some methods of spectral assignment of the spectra (2D and 1D selective technique) are reported. Some examples of NMR quantitative analyses are reported. In particular, the results relative to the NMR study of olive oils are discussed, among these: the comparison between conventional analyses and the NMR analysis in the olive oil characterization; the NMR determination of minor components such as squalene, cyclo-arthenol and chlorophyll in olive oil; the panel test and its relationship with NMR data; the geographical characterization of olive oils.

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Published

2002-03-30

How to Cite

1.
Mannina L, Segre A. High resolution nuclear magnetic resonance: From chemical structure to food authenticity. grasasaceites [Internet]. 2002Mar.30 [cited 2022Dec.1];53(1):22-33. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/287

Issue

Section

Monography

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