Rapid, accurate, and simultaneous measurement of water and oil contents in the fried starchy system using low-field NMR

• Published in: Food chemistry Vol. 233; pp. 525 - 529
• Main Authors: Chen, Long, Tian, Yaoqi, Sun, Binghua, Wang, Jinpeng, Tong, Qunyi, Jin, Zhengyu
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 15.10.2017
• Subjects: Cooking; Food Analysis - methods; Fried starchy samples; LF-NMR; lipid content; Magnetic Resonance Imaging; Magnetic Resonance Spectroscopy; nuclear magnetic resonance spectroscopy; Oil content; oils; Oils - analysis; Quantitative analysis; risk; solid phase extraction; starch; Starch - analysis; Water - analysis; Water content; Water (PubChem CID: 962); LF-NMR; Oil content; Waxy starch (PubChem CID: 86278134); Amylopectin (PubChem CID: 439207); Water content; Starch (PubChem CID: 24836924); MnCl2·4H2O (PubChem CID: 643989) (Please note that oil is not a specific chemical, it is the mixture of triglyceride and fatty acid, therefore, it will not have a specific record in PubChem.); Amylose (PubChem CID: 53477771); Fried starchy samples; Quantitative analysis; MnCl·4HO (PubChem CID: 643989) (Please note that oil is not a specific chemical, it is the mixture of triglyceride and fatty acid, therefore, it will not have a specific record in PubChem.)
• ISSN: 0308-8146; 1873-7072; 1873-7072
• DOI: 10.1016/j.foodchem.2017.04.147

•Water and oil contents in fried starch were concurrently determined by LF-NMR.•The oil and water signals were verified by desiccation at 105°C.•There was no superposition between the oil and water signals in fried starch.•Oil content determined by LF-NMR was more accurate than that of Soxhlet extraction. Fried starchy food is rich in oil that may pose a risk to health. For controlling of the oil uptake, a rapid and accurate method for the determination of oil content in the fried starchy food is important. In this study, low-field nuclear magnetic resonance (LF-NMR) was applied to simultaneously determine water and oil contents in the model fried starchy system. The proton signals from oil and water were verified and distinguished by desiccation at 105°C. There was no superposition between oil and water signals in the fried starch, making it possible for quantitative analysis of water and oil in a single test. Compared with Soxhlet extraction, the LF-NMR analysis provided a more accurate result of oil content in the fried starchy system, confirming the practicability of the application of LF-NMR technology as a fast and accurate method for the quantification of water and oil in the fried starchy system.