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Fats and Oils

The chapter presents an overview of the applications of nuclear magnetic resonance (NMR) spectroscopy in the analysis of fats and oils of vegetable and animal origin. Experimental results reported in the literature using high- and low-resolution NMR spectroscopy, for the compositional determination of major and minor compounds of lipids will be discussed, giving particular emphasis to implications in the quality assessment and authentication of fats and oils. Separate sections are given over olive oil, which is an important constituent of the so-called ‘Mediterranean diet’ with beneficial effects on the human health, and fish oils, which are the major source of the Omega-3 fatty acids.

Print publication date: 23 Oct 2012
Copyright year: 2012
Print ISBN: 978-1-84973-175-1
PDF eISBN: 978-1-84973-533-9
From the book series:
RSC Food Analysis Monographs