E-Book Overview
This Brief provides a comprehensive overview of NMR spectroscopy, covering techniques such as <sup>1H, <sup>13C, and <sup>31P NMR, which are reliable tools to determine lipid oxidation level, to identify oxidation products, and to elucidate oxidation mechanism. The Brief shows that <sup>1H NMR spectroscopy continually demonstrates reliability, accuracy, convenience, and advantages over conventional analytical methods in determination of the level of oxidation of edible oil during frying and storage through monitoring changes in several proton signals of oil, including olefinic, bisallylic and allylic protons. This modern analytical method is shown within this text to be used to identify oxidation products, including primary oxidation products such as hydroperoxides and conjugated dienes and secondary products such as aldehydes, ketones, epoxides and their derivatives. By identifying intermediates and final oxidation products, many oxidation mechanisms could be elucidated. A relatively newer method, the text demonstrates that <sup>13C NMR and <sup>31P NMR spectroscopy can also provide additional information on the molecular structure of an oxidation product. Backgrounds, principles, and advantages over conventional methods, most recent advances, and future prospects of these methods are discussed.
Advances in NMR Spectroscopy for Lipid Oxidation Assessment begins by covering the various mechanisms of lipid oxidation, including various methods to determine oxidation products. NMR spectroscopy is then covered, including its applications in foods. The next section focuses on <sup>1H NMR Spectroscopy, including its use for assessment of lipid oxidation during oil storage and frying. The following section focuses on <sup>13C NMR spectroscopy, including its use in determining and identifying oxidation products and mechanisms. A final section focuses on <sup>31
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E-Book Content
SPRINGER BRIEFS IN FOOD, HEALTH, AND NUTRITION
Hong-Sik Hwang
Advances in NMR Spectroscopy for Lipid Oxidation Assessment
SpringerBriefs in Food, Health, and Nutrition
More information about this series at http://www.springer.com/series/10203
Hong-Sik Hwang
Advances in NMR Spectroscopy for Lipid Oxidation Assessment
Hong-Sik Hwang Agricultural Research Service United States Department of Agriculture Peoria, IL, USA
ISSN 2197-571X ISSN 2197-5728 (electronic) SpringerBriefs in Food, Health, and Nutrition ISBN 978-3-319-54195-2 ISBN 978-3-319-54196-9 (eBook) DOI 10.1007/978-3-319-54196-9 Library of Congress Control Number: 2017933956 © The Author(s) 2017 This work is subject to copyright. All rights are reserved by the Publisher, whether the whole or part of the material is concerned, specifically the rights of translation, reprinting, reuse of illustrations, recitation, broadcasting, reproduction on microfilms or in any other physical way, and transmission or information storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar methodology now known or hereafter developed. The use of general descriptive names, registered names, trademarks, service marks, etc. in this publication does not imply, even in the absence of a specific statement, that such names are exempt from the relevant protective laws and regulations and therefore free for general use. The publisher, the authors and the editors are safe to assume that the advice and information in this book are believed to be true and accurate at the date of publication. Neither the publisher nor the authors or the editors give a warranty, express or implied, with respect to the material contained herein or for any errors or omissions that may have been made. The publisher remains neutral