Rapid Quantitative Profiling of Lipid Oxidation Products in a Food Emulsion by 1H NMR

Donny W.H. Merkx, G.T.S. Hong, Alessia Ermacora, John P.M. Van Duynhoven

Research output: Contribution to journalArticleAcademicpeer-review

8 Citations (Scopus)

Abstract

Lipid oxidation is one of the most important reasons for the compromised shelf life of food emulsions. A major bottleneck in unravelling the underlying mechanisms is the lack of methods that provide a rapid, quantitative, and comprehensive molecular view on lipid oxidation in these heterogeneous systems. In this study, the unbiased and quantitative nature of 1H NMR was exploited to assess lipid oxidation products in mayonnaise, a particularly oxidation-prone food emulsion. An efficient and robust procedure was implemented to produce samples where the 1H NMR signals of oxidation products could be observed in a well resolved and reproducible manner. 1H NMR signals of hydroperoxides were assigned in a fatty acid and isomer specific way. Band-selective 1H NMR pulse excitation allowed immediate and precise (RSDR = 5.9%) quantification of both hydroperoxides and aldehydes with high throughput and large dynamic range at levels of 0.03 mmol/kg. Explorative multivariate data modeling of the quantitative 1H NMR profiles revealed that shelf life temperature has a significant impact on lipid oxidation mechanisms.
Original languageEnglish
Pages (from-to)4863-4870
JournalAnalytical Chemistry
Volume90
Issue number7
DOIs
Publication statusPublished - 5 Mar 2018

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Emulsions
Nuclear magnetic resonance
Lipids
Oxidation
Hydrogen Peroxide
Aldehydes
Isomers
Data structures
Fatty Acids
Throughput
Temperature

Cite this

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title = "Rapid Quantitative Profiling of Lipid Oxidation Products in a Food Emulsion by 1H NMR",
abstract = "Lipid oxidation is one of the most important reasons for the compromised shelf life of food emulsions. A major bottleneck in unravelling the underlying mechanisms is the lack of methods that provide a rapid, quantitative, and comprehensive molecular view on lipid oxidation in these heterogeneous systems. In this study, the unbiased and quantitative nature of 1H NMR was exploited to assess lipid oxidation products in mayonnaise, a particularly oxidation-prone food emulsion. An efficient and robust procedure was implemented to produce samples where the 1H NMR signals of oxidation products could be observed in a well resolved and reproducible manner. 1H NMR signals of hydroperoxides were assigned in a fatty acid and isomer specific way. Band-selective 1H NMR pulse excitation allowed immediate and precise (RSDR = 5.9{\%}) quantification of both hydroperoxides and aldehydes with high throughput and large dynamic range at levels of 0.03 mmol/kg. Explorative multivariate data modeling of the quantitative 1H NMR profiles revealed that shelf life temperature has a significant impact on lipid oxidation mechanisms.",
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Rapid Quantitative Profiling of Lipid Oxidation Products in a Food Emulsion by 1H NMR. / Merkx, Donny W.H.; Hong, G.T.S.; Ermacora, Alessia; Van Duynhoven, John P.M.

In: Analytical Chemistry, Vol. 90, No. 7, 05.03.2018, p. 4863-4870.

Research output: Contribution to journalArticleAcademicpeer-review

TY - JOUR

T1 - Rapid Quantitative Profiling of Lipid Oxidation Products in a Food Emulsion by 1H NMR

AU - Merkx, Donny W.H.

AU - Hong, G.T.S.

AU - Ermacora, Alessia

AU - Van Duynhoven, John P.M.

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AB - Lipid oxidation is one of the most important reasons for the compromised shelf life of food emulsions. A major bottleneck in unravelling the underlying mechanisms is the lack of methods that provide a rapid, quantitative, and comprehensive molecular view on lipid oxidation in these heterogeneous systems. In this study, the unbiased and quantitative nature of 1H NMR was exploited to assess lipid oxidation products in mayonnaise, a particularly oxidation-prone food emulsion. An efficient and robust procedure was implemented to produce samples where the 1H NMR signals of oxidation products could be observed in a well resolved and reproducible manner. 1H NMR signals of hydroperoxides were assigned in a fatty acid and isomer specific way. Band-selective 1H NMR pulse excitation allowed immediate and precise (RSDR = 5.9%) quantification of both hydroperoxides and aldehydes with high throughput and large dynamic range at levels of 0.03 mmol/kg. Explorative multivariate data modeling of the quantitative 1H NMR profiles revealed that shelf life temperature has a significant impact on lipid oxidation mechanisms.

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