Comparative study of the oxidation of cold-pressed and commercial refined camellia oil during storage with 1 H and 31 P NMR spectroscopy

MengTing Zhu, Ting Shi, ZiYan Guo, HongXia Liao, Yi Chen
Food Chemistry 2020 March 19, 321: 126640
The oxidation of cold-pressed and commercial refined camellia oil stored at room temperature for one year was comparatively studied by 1 H and 31 P NMR spectroscopy. The oxidation of extra virgin olive oil (EVOO) under the same conditions was further compared. The 1 H NMR showed that no aldehydes were formed in the studied period. Coupled with the changes of unsaturated acyl groups, the oxidation degrees of the three oils could be obtained follow the order: commercial refined camellia oil > cold-pressed camellia oil > EVOO. The 31 P NMR showed that the evolution of diacylglycerols (DGs) and ratio D in commercial refined camellia oil was fairly different from other two oils. Besides, the kinetics curves of unsaturated acyl groups and ratio D both fit to an exponential equation with high coefficients which indicated that the oxidation of the studied oils progressed in an exponential way with storage time at room temperature.

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