Advances in NMR Spectroscopy for Lipid Oxidation Assessment /
This Brief provides a comprehensive overview of NMR spectroscopy, covering techniques such as 1H, 13C, and 31P NMR, which are reliable tools to determine lipid oxidation level, to identify oxidation products, and to elucidate oxidation mechanism. The Brief shows that 1H NMR spectroscopy continually...
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Corporate Authors: | |
Published: |
Springer International Publishing : Imprint: Springer,
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Publisher Address: | Cham : |
Publication Dates: | 2017. |
Literature type: | eBook |
Language: | English |
Series: |
SpringerBriefs in Food, Health, and Nutrition,
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Subjects: | |
Online Access: |
http://dx.doi.org/10.1007/978-3-319-54196-9 |
Summary: |
This Brief provides a comprehensive overview of NMR spectroscopy, covering techniques such as 1H, 13C, and 31P NMR, which are reliable tools to determine lipid oxidation level, to identify oxidation products, and to elucidate oxidation mechanism. The Brief shows that 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. T |
Carrier Form: | 1 online resource (IX, 59 pages): illustrations. |
ISBN: | 9783319541969 |
Index Number: | TP248 |
CLC: | TS201 |
Contents: | Conventional Analytical Methods to Assess Lipid Oxidation and Their Problem -- Mechanisms of Lipid Oxidation -- Methods to Determine Primary Oxidation Products -- Methods to -- Determine Oxidation Products -- Application of NMR Spectroscopy in Foods and Its Advantages -- 1H NMR Spectroscopy for Assessment of Lipid Oxidation -- Assessment of Oxidation during Oil Storage -- Assessment of Oxidation during Frying -- Comparison between 1H NMR Spectroscopy and Conventional Analytical Methods -- 1H NMR Spectroscopy for Identification of Oxidation Products and for Elucidation of Reaction Mechanisms |