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ARS Home » Midwest Area » Peoria, Illinois » National Center for Agricultural Utilization Research » Functional Foods Research » Research » Publications at this Location » Publication #335342

Research Project: Improving Quality, Stability, and Functionality of Oils and Bioactive Lipids

Location: Functional Foods Research

Title: The NMR analysis of frying oil: a very reliable method for assessment of lipid oxidation

item Hwang, Hong-Sik
item Moser, Jill
item Liu, Sean

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 4/30/2017
Publication Date: 5/3/2017
Citation: Hwang, H., Moser, J.K., Liu, S.X. 2017. The NMR analysis of frying oil: a very reliable method for assessment of lipid oxidation [abstract]. American Oil Chemists Society.

Interpretive Summary:

Technical Abstract: There are many analytical methods developed for the assessment of lipid oxidation. However, one of the most challenging issues in analyzing oil oxidation is that there is lack of consistency in results obtained from different analytical methods. The major reason for the inconsistency is that most methods detect one kind of oxidation products while there are numerous oxidation products produced during the course of oxidation. Therefore, depending on which method is used, in other words, which oxidation product is detected, the result can be very different. For this reason, continuous efforts are being made to develop more reliable methods that can concomitantly detect many oxidation products. The ^1^H NMR method monitoring the changes in oil molecules had been developed in the late 1980’s focusing on the lipid oxidation at relatively low temperatures and very few studies have been conducted for frying oil. We conducted a systematic study validating the reliability of the NMR method for frying using soybean oil and two different high-oleic oils. We evaluated correlations of the ^1^H NMR method with conventional methods including total polar compounds (TPC), polymerized triacylglycerols (PTAG) and the loss of polyunsaturated fatty acids (PUFAs) and observed very strong correlations. We found that the NMR method was very reliable, non-destructive, fast, and convenient analytical method to analyze the oxidation level of frying oil. In addition, some oxidation products found in the ^1^H NMR spectrum during frying with these oils will be discussed.