Analysis of Extra Virgin Olive Oils from Two Italian Regions by Means of Proton Nuclear Magnetic Resonance Relaxation and Relaxometry Measurements
| Autor: | Tomaž Apih, Anton Gradišek, Donatella Ancora, Mario Cifelli, Valentina Domenici, Ana Sepe, Boštjan Zalar |
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| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
0106 biological sciences
Relaxometry Magnetic Resonance Spectroscopy Materials science T1 relaxometry relaxometry Analytical chemistry H-1 NMR 01 natural sciences Article lipids T 1 T 2 T-1 and T-2 molecular dynamics olive oil EVOO 010401 analytical chemistry Relaxation (NMR) General Chemistry 0104 chemical sciences Characterization (materials science) Italy Geographic origin Proton NMR 1H NMR relaxometry Protons General Agricultural and Biological Sciences 010606 plant biology & botany Olive oil |
| Zdroj: | Journal of Agricultural and Food Chemistry |
| Popis: | The interest in development of new non-destructive methods for characterization of extra virgin olive oils (EVOOs) has been increasing in the recent years. Among different experimental techniques, nuclear magnetic resonance (NMR) relaxation measurements are very promising in the field of food characterization and authentication. In this study, we focused on relaxation times T1 and T2 measured at different magnetic field strengths (namely, 2, 100, and 400 MHz) and 1H NMR T1 relaxometry dispersions directly on olive oil samples without any chemical/physical treatments. A large set of EVOO samples produced in two regions of Italy, Tuscany and Apulia, were investigated by means of 1H NMR relaxation techniques. The relaxation studies reported here show several common features between the two sets of EVOO samples, thus indicating that relaxation properties, namely, the ranges of values of T1 and T2 at 2 and 100 MHz, are characteristic of EVOOs, independently from the cultivars, climate, and geographic origin. This is a promising result in view of quality control and monitoring. |
| Databáze: | OpenAIRE |
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