Detection of coconut oil adulteration with palm oil through NMR spectroscopic method

IF 1 4区农林科学 Q4 CHEMISTRY, APPLIED

Grasas y Aceites Pub Date : 2024-07-02 DOI:10.3989/gya.0861231.2012

M.R. Gokul Raj, M. Priya Rani, K.B. Rameshkumar

引用次数: 0

Abstract

Coconut oil is a costly commodity in the food and traditional medicinal sectors and its adulteration with cheap palm oil is a serious issue. The present study evaluates the application of 1H NMR spectroscopy to authenticate coconut oil, and to monitor its adulteration with the cheap palm oil substitute. Various parameters such as average chain length (14.25), saponification index (244.66 mg KOH/100 g), molecular weight (652.12), iodine value (8.27 mg/100 g), peroxide value (0.02 meqO2/kg) and percentage of unsaturation (7.81%) were calculated through the NMR technique, and were found to be in concurrence with the values obtained from wet lab experiments. The extent of palm oil adulteration can be detected through NMR by evaluating the chemical shift values for olefinic protons. The findings have a significant impact on both the food and traditional medicine sectors, as NMR spectroscopy can replace the conventional wet lab methods as a reliable and precise method for analysis.

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通过核磁共振光谱法检测椰子油掺入棕榈油的情况

椰子油在食品和传统医药领域是一种昂贵的商品，其与廉价棕榈油的掺假是一个严重的问题。本研究评估了应用 1H NMR 光谱鉴定椰子油真伪以及监测椰子油掺入廉价棕榈油替代品的情况。通过核磁共振技术计算出了平均链长（14.25）、皂化指数（244.66 毫克 KOH/100 克）、分子量（652.12）、碘值（8.27 毫克/100 克）、过氧化值（0.02 meqO2/kg）和不饱和百分比（7.81%）等各种参数，并发现这些参数与湿实验室实验得出的数值一致。通过评估烯烃质子的化学位移值，可通过核磁共振检测棕榈油的掺假程度。这些发现对食品和传统医药行业都有重大影响，因为核磁共振光谱法可以取代传统的湿实验室方法，成为一种可靠而精确的分析方法。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Grasas y Aceites 工程技术-食品科技

CiteScore

2.50

自引率

0.00%

发文量

审稿时长

3 months

期刊介绍： Grasas y Aceites is a peer-reviewed journal devoted to the publication of original articles concerning the broad field of lipids, especially edible fats and oils from different origins, including non acyl lipids from microbial origin relevant to the food industry. It publishes full research articles, research notes, reviews as well as information on references, patents, and books. Grasas y Aceites publishes original articles on basic or practical research, as well as review articles on lipid related topics in food science and technology, biology, (bio)chemistry, medical science, nutrition, (bio)technology, processing and engineering. Topics at the interface of basic research and applications are encouraged. Manuscripts related to by-products from the oil industry and the handling and treatment of the wastewaters are also welcomed. Topics of special interest to Grasas y Aceites are: -Lipid analysis, including sensory analysis -Oleochemistry, including lipase modified lipids -Biochemistry and molecular biology of lipids, including genetically modified oil crops and micro-organisms -Lipids in health and disease, including functional foods and clinical studies -Technical aspects of oil extraction and refining -Processing and storage of oleaginous fruit, especially olive pickling -Agricultural practices in oil crops, when affecting oil yield or quality