Utilizing low-field NMR for comprehensive quality evaluation of edible oil and oil product
Xingyue Li, Lele Qu, Xia Su, Siyu Zhang, Yuan Gao, Xiuzhu Yu
Abstract
Edible oils play important roles in people's daily diets, so it is necessary to evaluate their quality. Low-field nuclear magnetic resonance (LF-NMR) is a fast, accurate and nondestructive technology that has developed rapidly in recent years and is widely used in food quality detection. In this paper, the application of LF-NMR combined stoichiometry in the detection of oilseed oil content, the physicochemical properties of different oil systems, the accurate detection of different indices (i.e., acid value, peroxide value, free fatty acid, total polar compounds, and viscosity) of edible oils and the identification of edible oil adulteration are reviewed and discussed. This study provides a reference for further rapid and nondestructive control of oil quality and accurate evaluation of oil-containing systems. In addition, this work will provide an excellent summary for the application of LF-NMR technology in the edible oil field. • Overview of detection mechanism of LF-NMR in edible oil field. • Summary of quality estimation (PV, TPC, viscosity, etc ) of oils by LF-NMR. • Promising approach of using LF-NMR to evaluate frying oil, emulsions and oleogels. • Rapid and effective method of LF-NMR for edible oil adulteration. • Potential application of LF-NMR for image analysis in oil-containing food system.