60 MHz H-1 NMR spectroscopy for the analysis of edible oils

Parker, T., Limer, E., Watson, A. D., Defernez, M., Williamson, D. and Kemsley, E. Kate ORCID: https://orcid.org/0000-0003-0669-3883 (2014) 60 MHz H-1 NMR spectroscopy for the analysis of edible oils. TrAC Trends in Analytical Chemistry, 57. pp. 147-158. ISSN 0165-9936

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Abstract

We report the first results from a new 60 MHz H-1 nuclear magnetic resonance (NMR) bench-top spectrometer, Pulsar, in a study simulating the adulteration of olive oil with hazelnut oil. There were qualitative differences between spectra from the two oil types. A single internal ratio of two isolated groups of peaks could detect hazelnut oil in olive oil at the level of similar to 13%w/w, whereas a whole-spectrum chemometric approach brought the limit of detection down to 11.2%w/w for a set of independent test samples. The Pulsar's performance was compared to that of Fourier transform infrared (FTIR) spectroscopy. The Pulsar delivered comparable sensitivity and improved specificity, making it a superior screening tool. We also mapped NMR onto FTIR spectra using a correlation-matrix approach. Interpretation of this heat-map combined with the established annotations of the NMR spectra suggested a hitherto undocumented feature in the IR spectrum at similar to 1130 cm(-1), attributable to a double-bond vibration. (C) 2014 The Authors. Published by Elsevier Ltd.

Item Type:	Article
Uncontrolled Keywords:	60 mhz h-1 nmr,authenticity,bench-top nmr,chemometrics,double-bond vibration,edible oil,ftir,hazelnut oil,olive oil,screening,virgin olive oils,multivariate statistical-analysis,transform-infrared-spectroscopy,nuclear-magnetic-resonance,hazelnut oil,nmr-spectroscopy,fatty-acid,ftir spectroscopy,vegetable-oils,adulteration
Faculty \ School:	Faculty of Science > School of Chemistry
Depositing User:	LivePure Connector
Date Deposited:	20 Jul 2018 14:30
Last Modified:	11 Aug 2023 00:15
URI:	https://ueaeprints.uea.ac.uk/id/eprint/67713
DOI:	10.1016/j.trac.2014.02.006

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