Evaluation and Optimization of the Analysis of Fatty Acid Types in Edible Oils by 1 H-NMR
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Evaluation and Optimization of the Analysis of Fatty Acid Types in Edible Oils by 1H-NMR David Castejón & Inmaculada Mateos-Aparicio & M. Dolores Molero & M. Isabel Cambero & Antonio Herrera
Received: 12 June 2013 / Accepted: 21 October 2013 / Published online: 14 November 2013 # Springer Science+Business Media New York 2013
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 (GCFID), 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
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