Nuclear Magnetic Resonance in Characterization and Oxidation Evaluation of Edible Oils

Dear Colleagues,

Edible oils, either of vegetable or animal origin, are widely consumed all over the world and they are important sources of essential lipid nutrients for humans. However, their composition in main and minor bioactive components can be affected by many factors, among which, botanical and geographical origin or production process can be mentioned. In addition, this composition will rule to a large extent oil behaviour during storage and processing. This constitutes a crucial issue, since the oxidative and thermal degradative reactions that can take place under these conditions, which frequently involve the use of high temperatures, can entail nutritional losses and the generation of a wide variety of toxic compounds that could be further ingested and adversely affect human health. Therefore, the study of the composition of edible oils and of the factors that can influence it not only could help to improve their nutritional and technological quality and to optimize their use for different purposes, but also could provide very valuable information for oils authentication purposes. Moreover, the advance in the knowledge of edible oils oxidation and thermodegradation processes, including the nature and concentrations of the compounds generated, and of the factors influencing these processes, also constitutes a relevant topic with potential health implications. In this context, Nuclear Magnetic Resonance (NMR) spectroscopy has proved to be a very powerful tool due to the great deal of information it is able to provide.

This Special Issue aims to go deeper into the application of NMR spectroscopy for the study of edible oils composition and of the impact that different variables can have on their main and minor component profiles, as well as on their behaviour under oxidative conditions. Besides, the evaluation by NMR of edible oils oxidation: either as bulk oils or taking part in more complex systems like emulsions, in presence or absence of other added compounds that could act as antioxidants or prooxidants, and under various conditions (storage, thermal treatment…), is also the subject of this Special Issue. These research fields fit perfectly with various of the topics included in the scope of “Foods” journal, such as food sciences and technology, food chemistry, food safety and quality, food analysis or food and health.

We are pleased to invite researchers to contribute research articles and reviews on the above mentioned areas and other related ones.

We look forward to receiving your contributions.

Dr. Patricia Sopelana
Dr. María Luisa Ibargoitia
Guest Editors

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• edible oils
• composition
• authentication
• oxidation
• thermal processing
• storage
• toxic oxidation products
• NMR Spectroscopy
• antioxidants
• prooxidants