Rapid and Non-Invasive Determination of Iodine Value by Magnetic Resonance Relaxometry in Commercial Edible Oils
This study presents a fast, non-invasive method to determine the iodine value (IV) of edible oils using Time Domain Nuclear Magnetic Resonance (TD-NMR) and Magnetic Resonance Imaging (MRI) techniques. The IV, which quantifies the degree of unsaturation in fats and oils, is a key parameter in assessi...
| Authors: | , , , , , |
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| Format: | article |
| Publication Date: | 2024 |
| Country: | España |
| Institution: | Universidad Complutense de Madrid (UCM) |
| Repository: | Docta Complutense |
| Language: | English |
| OAI Identifier: | oai:docta.ucm.es:20.500.14352/113568 |
| Online Access: | https://hdl.handle.net/20.500.14352/113568 |
| Access Level: | Open access |
| Keyword: | 612.39 Iodine value TD-NMR Relaxometry Edible oil MRI Food control Ciencias Biomédicas 3206 Ciencias de la Nutrición |
| Summary: | This study presents a fast, non-invasive method to determine the iodine value (IV) of edible oils using Time Domain Nuclear Magnetic Resonance (TD-NMR) and Magnetic Resonance Imaging (MRI) techniques. The IV, which quantifies the degree of unsaturation in fats and oils, is a key parameter in assessing oil quality and detecting potential adulteration. Different edible oils were used in this study (sunflower, soy, olive, sesame, and linseed). Statistically significant regression models (R2 > 0.92) were established between the IV derived from NMR spectra and the longitudinal (T1) and transverse (T2) relaxation times of the oils, which were obtained from MRI and TD-NMR analyses. The regression models obtained allow for the prediction of the IV from the T1 and T2 relaxation times across a range that includes predominantly mono- and polyunsaturated edible vegetable oils. |
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