Nuclear magnetic resonance (NMR) spectroscopy is a robust method, which can rapidly
analyze mixtures at the molecular level without requiring separation and/or purification …

Lipid oxidation analysis in food samples is a relevant topic since the compounds generated
in the process are related to undesirable sensory and biological effects. Proper …

The present work reports the extraction of Moringa oil from the Moringao leifera
Lam.(Moringaceae) seeds using Soxhlet extraction. The effects of the various operating …

Today virgin and extra-virgin olive oil (VOO and EVOO) are food with a large number of
analytical tests planned to ensure its quality and genuineness. Almost all official methods …

We report the first results from a new 60 MHz 1 H nuclear magnetic resonance (NMR) bench-
top spectrometer, Pulsar, in a study simulating the adulteration of olive oil with hazelnut oil …

This work reports a candidate screening protocol to distinguish beef from horse meat based
upon comparison of triglyceride signatures obtained by 60 MHz 1 H NMR spectroscopy …

In this study, 44 samples, either pure or combined into binary blends of vegetable oils with
different botanical and geographical origin have been analyzed. 1 H and 13 C NMR …

Plant-derived foods are typically subjected to postharvest storage and processing before
consumption by humans. Changes in metabolite composition that occur during these …

Nuclear magnetic resonance (NMR) spectroscopy is one of the most powerful techniques to
analyze sample components, determine the structures of compounds and study chemical …

Argan oil is widely known as an edible, cosmetic, and pharmacologically active oil. It is also
particularly expensive. Therefore argan oil adulteration with low price vegetable oils is …