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1 H and 13 C NMR of virgin olive oil. An overview
Author(s) -
Sacchi Raffaele,
Addeo Francesco,
Paolillo Livio
Publication year - 1997
Publication title -
magnetic resonance in chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.483
H-Index - 72
eISSN - 1097-458X
pISSN - 0749-1581
DOI - 10.1002/(sici)1097-458x(199712)35:13<s133::aid-omr213>3.0.co;2-k
Subject(s) - chemistry , pomace , olive oil , high resolution , nuclear magnetic resonance spectroscopy , polyphenol , food science , chromatography , organic chemistry , antioxidant , remote sensing , geology
The authentication and quality assessment of virgin olive oil were performed using high‐resolution 1 H and 13 C NMR spectroscopy. An overview of the various determinations currently assessed is presented with emphasis on the detection of adulteration with foreign (seed) oils and esterified or refined olive and olive‐pomace oils. Recent results on the NMR analysis of natural compounds (diacylglycerols, free fatty acids, aldehydes, polyphenols, etc.) related to the quality‐freshness of virgin olive oil are also reported. The possible contribution of high‐resolution NMR to the authentication of geographical origin of virgin olive oil is discussed. © 1997 John Wiley & Sons, Ltd.