Improved Quantification by Nuclear Magnetic Resonance Spectroscopy of the Fatty Acid Ester Composition of Extra Virgin Olive Oils.

ABSTRACT: Analysis of foods, which are typically highly complex mixtures, by ¹H NMR can be difficult because the prevalence of signal overlap complicates characterization and quantification. The various components of a food sample may have a wide range of concentrations, leading to a high dynamic range NMR spectrum and complicating the analysis of less concentrated species. One source of this complication is the presence of ¹³C satellites, peaks that appear either side of a parent peak with ∼0.56% of its intensity. Satellites of concentrated species can easily be comparable in intensity to the signals of minor components, and can partly or wholly obscure them. This is commonly seen in olive oil samples, leading to inaccurate calculation of the fatty acid ester composition of th

SUBMITTER: Rossetto G 

PROVIDER: S-EPMC9396653 | biostudies-literature | 2022 Aug

REPOSITORIES: biostudies-literature