High-throughput authentication of edible oils with benchtop Ultrafast 2D NMR. (1st April 2018)

• Record Type: Journal Article
• Authors: Gouilleux, B.; Marchand, J.; Charrier, B.; Remaud, G.S.; Giraudeau, P.
• Is Part Of: Food chemistry. Volume 244(2018)
• Page Start: 153
• Page End: 158
• Publication Date: 2018-04-01
• Subjects: Edible oils -- Adulteration -- Screening -- Benchtop NMR -- Low-field NMR -- Ultrafast 2D NMR; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2017.10.016
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: High-throughput screening of edible oils with a 43 MHz benchtop NMR system. Ultrafast 2D NMR outmatches the limits of 1D NMR experiments at low field. Authentication of edible oils according to their botanical origin. Detection of olive oil adulteration by hazelnut oil. Abstract: We report the use of an Ultrafast 2D NMR approach applied on a benchtop NMR system (43 MHz) for the authentication of edible oils. Our results demonstrate that a profiling strategy based on fast 2D NMR spectra recorded in 2.4 min is more efficient than the standard 1D experiments to classify oils from different botanical origins, since 1D spectra on the same samples suffer from strong peak overlaps. Six edible oils with different botanical origins (olive, hazelnut, sesame, rapeseed, corn and sunflower) have been clearly discriminated by PCA analysis. Furthermore, we show how this approach combined with a PLS model can detect adulteration processes such as the addition of hazelnut oil into olive oil, a common fraud in food industry.