Within the course of lipid peroxidation, hydroperoxides are formed as primary products. They can be used as analytical markers to assess the deterioration status of oils and fats. Here a new 1 H-NMR assay to determine the hydroperoxide amount in edible oils is presented. We were able to show that the analytical performance of the method is similar to that of the commonly used peroxide value (PV) according to Wheeler. A total of 290 edible oil samples were analyzed using both methods. For some oil varieties considerable discrepancies were found between the results obtained. In the case of black seed and olive oil, two substances could be identified that cause positive (black seed oil) and negative (olive oils) deviations from the theoretical PV expected from the NMR values.

Here we describe a novel 1H NMR assay for the determination of FFAs in edible oils. The analytical performance of the NMR assay is similar to that of the commonly used acid value (AV) method. A total of 120 edible oil samples were analysed by both approaches. Except for pumpkin seed oil, showing slight deviations, there was a good compliance between the results obtained from the two methods.

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