High resolution 1H nuclear magnetic resonance in the study of edible oils and fats

In this paper a review of the applications of high resolution H-1 NMR to the study of edible oils and fats is reported. Aspects such as sample preparation and acquisition parameters are treated. The assignment of the H-1 NMR signals of the major and minor components of unoxidized and of thermally stressed edible oils and fats is given. The usefulness of this technique in the determination of degree of unsaturation and of the proportion of the different acyl groups, is examined. In addition, the capability of this technique to assess the quality and genuineness of olive oil and to detect adulterations is discussed. Finally, its contribution in the study of the oxidation of edible oils and fats and its effectiveness to determine not only primary but also secondary oxidation products, and also oxidative stability is shown. (C) 2002 Elsevier Science Ltd. All rights reserved.