naa a22 4500 510724795 CHVBK 20180411082931.0 cr unu---uuuuu 180411e20130901xx s 000 0 eng 10.1007/s11947-012-0826-5 doi (NATIONALLICENCE)springer-10.1007/s11947-012-0826-5 Discrimination of Edible Vegetable Oil Adulteration with Used Frying Oil by Low Field Nuclear Magnetic Resonance [Elektronische Daten] [Qing Zhang, Ahmed Saleh, Qun Shen] Pleasant flavor and nutritional benefits of vegetable oils lead to an increase in their consumption amount. In addition, due to being apparently similar to commercially qualified vegetable oils (QVOs), used frying oil (UFO) is added into it to seek high profit by the unscrupulous traders. Thus, the authenticity assurance of commercial oil and fat products remains a challenge to scientists both in terms of its health and commercial perspectives. This work focused on using low field nuclear magnetic resonance (LF-NMR) to discriminate the adulteration of commercial corn, peanut, rapeseed, and soybean oils with two kinds of UFOs. The differences between the transverse relaxation distributions (T 2 distributions) of qualified oil and UFO were in the appearance of the third peak (A), which could be assigned to polymer products that were produced during the deep-fat frying process and the shift of T 2 value of the peaks. In addition, the A peak area accounted for the whole area of peaks linearly increasing along with the increase in adulteration proportion. Based on the changes of peak area, a simple linear equation was built and the determination coefficients (R 2) were all higher than 0.93. Therefore, as a rapid, convenient, and nondestructive method, LF-NMR application could be used to detect adulteration of vegetable oils with UFO. Springer Science+Business Media, LLC, 2012 Edible vegetable oil nationallicence Used frying oil nationallicence Adulteration nationallicence Low field nuclear magnetic resonance nationallicence Relaxation time nationallicence T 2 distribution nationallicence Zhang Qing College of Food Science and Nutritional Engineering, National Engineering and Technology Research Center for Fruits and Vegetables, China Agricultural University, 100083, Beijing, China aut Saleh Ahmed College of Food Science and Nutritional Engineering, National Engineering and Technology Research Center for Fruits and Vegetables, China Agricultural University, 100083, Beijing, China aut Shen Qun College of Food Science and Nutritional Engineering, National Engineering and Technology Research Center for Fruits and Vegetables, China Agricultural University, 100083, Beijing, China aut Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/9(2013-09-01), 2562-2570 1935-5130 6:9<2562 2013 6 11947 https://doi.org/10.1007/s11947-012-0826-5 text/html Onlinezugriff via DOI 1 brief-communication jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0826-5 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Zhang Qing College of Food Science and Nutritional Engineering, National Engineering and Technology Research Center for Fruits and Vegetables, China Agricultural University, 100083, Beijing, China aut NATIONALLICENCE 700 1- Saleh Ahmed College of Food Science and Nutritional Engineering, National Engineering and Technology Research Center for Fruits and Vegetables, China Agricultural University, 100083, Beijing, China aut NATIONALLICENCE 700 1- Shen Qun College of Food Science and Nutritional Engineering, National Engineering and Technology Research Center for Fruits and Vegetables, China Agricultural University, 100083, Beijing, China aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/9(2013-09-01), 2562-2570 1935-5130 6:9<2562 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer