Analysis of Edible Oils and Fats by Nuclear Magnetic Resonance (NMR) Spectroscopy

Nuclear Magnetic Resonance (NMR) spectroscopy is a well-recognized technique to check the identity and structure of chemical compounds. It provides unique approaches for the analysis of edible oils and fats. It is well on its path for utilization as a green and non-destructive analytical technique to check the quality of edible oils in edible oil processing industries. This chapter includes brief information about applications of NMR spectroscopy for the determination of important parameters of edible oils and fats. It is anticipated that a number of classical standard methods based on titration will be substituted by NMR technique in the near future. The use of costly organic solvents could be avoided using external deuterium lock which will not only reduce the cost of toxic chemicals but also save the natural environment. From the perspective of quality control (QC) practice, the classical methods are laborious, time consuming and without documentary proof. While NMR spectroscopic results are very clear, accurate and reproducible containing a documentary proof in the form of NMR spectra.

Keywords: Applications, NMR spectroscopy, Oil and fats, Quality control practice, Quantitative Analysis.