دورية أكاديمية
Detection of olive oil adulteration by low-field NMR relaxometry and UV-Vis spectroscopy upon mixing olive oil with various edible oils ; Detección de la adulteración de aceite de oliva mediante relaxometría magnética nuclear de campo bajo y espectroscopía UV-Vis sobre mezcla de aceite de oliva con diversos aceites comestibles
| العنوان: | Detection of olive oil adulteration by low-field NMR relaxometry and UV-Vis spectroscopy upon mixing olive oil with various edible oils ; Detección de la adulteración de aceite de oliva mediante relaxometría magnética nuclear de campo bajo y espectroscopía UV-Vis sobre mezcla de aceite de oliva con diversos aceites comestibles |
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| المؤلفون: | Ok, S. |
| المصدر: | Grasas y Aceites; Vol. 68 No. 1 (2017); e173 ; Grasas y Aceites; Vol. 68 Núm. 1 (2017); e173 ; 1988-4214 ; 0017-3495 ; 10.3989/gya.2017.v68.i1 |
| بيانات النشر: | Consejo Superior de Investigaciones Científicas |
| سنة النشر: | 2017 |
| المجموعة: | Grasas y Aceites (E-Journal) |
| مصطلحات موضوعية: | Adulteration detection, Low-field NMR relaxometry, Olive oil, UV-Vis spectroscopy, Aceite de oliva, Detección de adulteración, Espectroscopia UV-Vis, Relaxometría RMN de campo bajo |
| الوصف: | Adulteration of olive oil using unhealthy substitutes is considered a threat for public health. Low-field (LF) proton (1H) nuclear magnetic resonance (NMR) relaxometry and ultra-violet (UV) visible spectroscopy are used to detect adulteration of olive oil. Three different olive oil with different oleoyl acyl contents were mixed with almond, castor, corn, and sesame oils with three volumetric ratios, respectively. In addition, Arbequina olive oil was mixed with canola, flax, grape seed, peanut, soybean, and sunflower seed oils with three volumetric ratios. Transverse magnetization relaxation time (T2) curves were fitted with bi-exponential decaying functions. T2 times of each mixture of olive oils and castor oils, and olive oils and corn oils changed systematically as a function of volumetric ratio. To detect the adulteration in the mixtures with almond and sesame oils, both LF 1H NMR relaxometry and UV-Vis spectroscopy were needed, where UV-Vis-spectroscopy detected the adulteration qualitatively. In the mixtures of Arbequina olive oil and flax, peanut, soybean, and sunflower seed oils, both T21 and T22 values became longer systematically as the content of the olive oil was decreased. The unique UV-Vis maximum absorbance of flax oil at 320.0 nm shows the adulteration of olive oil qualitatively. ; La adulteración del aceite de oliva con sustituyentes menos saludables es una amenaza para la salud pública. En este trabajo, la detección de la adulteración del aceite de oliva se demuestra utilizando tanto relaxometría magnética nuclear de campo bajo (LF) de protones (1H) (RMN) y espectroscopía visible y ultra-violeta (UV). Tres muestras de aceites de oliva con diferentes contenidos en oleico se mezclaron con aceites de almendra, ricino, maíz y sésamo con tres relaciones volumétricas. Además, el de arbequina de California se mezcló con cánola, lino, semilla de uva, cacahuete, soja y aceites de girasol con tres relaciones volumétricas. Las curvas de tiempo de relajación de magnetización transversal (T2) fueron ... |
| نوع الوثيقة: | article in journal/newspaper |
| وصف الملف: | text/html; application/pdf; application/xml |
| اللغة: | English |
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| DOI: | 10.3989/gya.0678161 |
| الإتاحة: | https://doi.org/10.3989/gya.0678161Test https://doi.org/10.3989/gya.2017.v68.i1Test https://doi.org/10.1016/j.talanta.2009.11.024Test https://doi.org/10.1021/jf800369nTest https://doi.org/10.1007/s00217-007-0651-7Test https://doi.org/10.1016/j.foodchem.2005.10.035Test https://doi.org/10.1007/s11746-003-0677-1Test https://doi.org/10.1007/s12161-012-9379-5Test https://doi.org/10.1080/10408391003768199Test https://doi.org/10.1016/j.foodchem.2009.02.068Test |
| حقوق: | Copyright (c) 2017 Consejo Superior de Investigaciones Científicas (CSIC) ; https://creativecommons.org/licenses/by/4.0Test |
| رقم الانضمام: | edsbas.9EDB9EC5 |
| قاعدة البيانات: | BASE |
| DOI: | 10.3989/gya.0678161 |
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