Determination of 1,2/1,3-diglycerides in Sicilian extra-virgin olive oils by <sup>1</sup>H-NMR over a one-year storage period

Salvo, Andrea; Rotondo, Archimede; Torre, Giovanna Loredana La; Cicero, Nicola; Dugo, Giacomo

doi:10.1080/14786419.2016.1247084

Cited by 45 publications

(39 citation statements)

References 44 publications

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“…The 1 H‐NMR spectra of the two vegetable oils considered in the present study show triglyceridic (TGs) and diglyceridic (DG) signals of many common fatty acids as shown in Fig. (gray line).…”

Section: Resultsmentioning

confidence: 78%

“…Therefore it should be possible to quantify substances either without any standard reference (i.e., by absolute intensity) or by using a nonspecific reference (this is often the case in food analysis). Robustness of NMR quantification is well documented [30] and our group was able to use this tool for many minor components of the EVOO [31][32][33]. Based on this scientific background, in the present paper we present an effective NMR method to quantify SQ in oil matter.…”

Section: Introductionmentioning

confidence: 95%

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Quick unreferenced NMR quantification of Squalene in vegetable oils

Rotondo¹,

Salvo²,

Gallo

et al. 2017

Euro J Lipid Sci & Tech

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We present here a simple method for the rapid quantification of squalene in vegetable oils by NMR (Nuclear Magnetic Resonance). The method was validated by adding internal standards to several vegetable oil samples. Quantification was accomplished by exploiting the characteristic resolved signal of terminal methyl groups at 1.67 ppm, which allowed squalene quantification regardless of the hydrophobic matrix. Theoretical principles are fulfilled by the method and, despite the general belief that NMR displays intrinsic low sensitivity, acceptable accuracy (<4%) and reproducibility (<6%) can be reached when squalene is over 2000 ppm, even in “worst case scenarios.” This method may be useful in the continuing efforts to rapidly generate accurate and complete quantitative data suitable for inclusion in the identification labels of vegetable oil products. Practical applications: Unreferenced and accurate quantification of squalene in vegetable oils, was validated here by the analysis of several 1H‐NMR spectra of vegetable oils and of standard doped samples. Moreover, we found that squalene can affect the NMR spectra of other quantifiable species. These data may be useful to produce more accurate and precise analyses of vegetable oil using their 1H‐NMR profiles. Collectively, our data indicate that quantification of squalene in vegetable oils can be easily accomplished by 1H‐NMR, opening new potentialities in NMR‐based fat analysis. The ability of squalene to alter NMR spectra should be taken into account, particularly in oils with a high squalene content, such as Sicilian olive oils.

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Section: Resultsmentioning

confidence: 78%

Section: Introductionmentioning

confidence: 95%

Quick unreferenced NMR quantification of Squalene in vegetable oils

Rotondo¹,

Salvo²,

Gallo

et al. 2017

Euro J Lipid Sci & Tech

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“…1 H NMR has demonstrated its usefulness in oil analysis when a 500 MHz or bigger magnetic field is used and also when derivatization strategies are applied . NMR nuclei other protons have been used successfully in the characterization studies, such as carbon‐13 ( 13 C) NMR, albeit that the long experimental time is discouraging.…”

Section: Introductionmentioning

confidence: 99%

Solvent‐based strategy improves the direct determination of key parameters in edible fats and oils by ¹H NMR

et al. 2020

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BACKGROUND: Edible fats and oils are very important in nutrition and as a main source of energy and are also essential nutrients. There are several methods for the analysis of edible fats and oils, but nowadays nuclear magnetic resonance (NMR) is emerging as a powerful tool (albeit complex and high-tech demanding) to identify, quantify, and differentiate many types of food, including fats and oils. In this sense, the challenges of this technique are the simplification of methodology and taking advantage of a 400 MHz NMR instrument. RESULTS: Through an adequate mixture of solvents, we have developed a methodology to quantify essential parameters in edible fats and oils, including 1,2-diacylglycerol, 1,3-diacylglycerol, and 1-monoacylglycerol, by using a single experiment and without the need for matrix derivatization.CONCLUSION: This methodology has been successfully applied to the analysis of olive, sunflower, corn, sesame, and peanut oils, as well as butter, walnut, salmon, and spicy pork sausage. Moreover, the evolution of thermal oxidation and lipolysis of virgin olive oil and sunflower has been analyzed.

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“…EEC Regulation 29/2012 determines the compulsory and optional information to include on olive oil labels, supplementing the general rules relating to foodstuffs and their marketing in EEC Regulation 2000/2013. e chemical composition of olive oil is characterized mainly by triacylglycerols, monoacylglycerols, diacylglycerols, and free fatty acids [17,18], as well as fatty acid derivatives (i.e., phospholipids and waxes) [19,20]. Moreover, there is a diverse group of compounds such as sterols, aliphatic alcohols, chlorophylls, carotenoids, and hydrocarbons [21][22][23].…”

Section: Introductionmentioning

confidence: 99%

Application of Infrared Spectroscopy for Functional Compounds Evaluation in Olive Oil: A Current Snapshot

Mahesar

Lucarini²,

Durazzo³

et al. 2019

Journal of Spectroscopy

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Olive oil is a liquid fat obtained from the fruit of Olea europaea, a plant belonging to the Oleaceae family, which is widely cultivated and diffused in the Mediterranean area. It is largely produced and used since antiquity. It is mainly used and consumed as food but also as key ingredient in a wide variety of cosmetic products, e.g., to moisturize and nourish dry skin. In the last few decades, olive oil has received much attention as compared to the other seed-obtained oils as well as to the animal fats due to many functional compounds with positive effects on health. To maintain the genuine picture of olive oil, it is essential to assure its authenticity and quality. The presence of bioactive compounds, which characterize the olive oil owing to their antioxidant properties, can be assessed by spectroscopic and chromatographic methods. Currently, spectroscopic techniques combined with chemometric data analysis represent one of the most promising detection methods in the food sector. They offer rapid, versatile, and inexpensive data collection and analyses. The main advantages include the limited and simple sample preparation and the possibility to get spectra directly from the production line. Infrared spectroscopy (mid- and near-infrared) coupled to chemometrics is considered as powerful, fast, accurate, and nondestructive analytical tool for rapid and precise determination of the bioactive compounds content, as well of their bioactivities, i.e., antioxidant properties. These techniques represent a valid alternative to the existing conventional methods of analysis, e.g., based on chromatography and mass spectrometry. Indeed, the present review focuses on the application of infrared spectroscopy for functional compounds evaluation in olive oil.

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Determination of 1,2/1,3-diglycerides in Sicilian extra-virgin olive oils by ¹H-NMR over a one-year storage period

Cited by 45 publications

References 44 publications

Quick unreferenced NMR quantification of Squalene in vegetable oils

Quick unreferenced NMR quantification of Squalene in vegetable oils

Solvent‐based strategy improves the direct determination of key parameters in edible fats and oils by ¹H NMR

Application of Infrared Spectroscopy for Functional Compounds Evaluation in Olive Oil: A Current Snapshot

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Determination of 1,2/1,3-diglycerides in Sicilian extra-virgin olive oils by 1H-NMR over a one-year storage period

Cited by 45 publications

References 44 publications

Quick unreferenced NMR quantification of Squalene in vegetable oils

Quick unreferenced NMR quantification of Squalene in vegetable oils

Solvent‐based strategy improves the direct determination of key parameters in edible fats and oils by 1H NMR

Application of Infrared Spectroscopy for Functional Compounds Evaluation in Olive Oil: A Current Snapshot

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Product

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Determination of 1,2/1,3-diglycerides in Sicilian extra-virgin olive oils by ¹H-NMR over a one-year storage period

Solvent‐based strategy improves the direct determination of key parameters in edible fats and oils by ¹H NMR