1H and 13C NMR investigation of oils extracted from exotic fruits

International Conference on Innovative Research - ICIR EUROINVENT 2019

Siciliano, C.^1 ; Napoli, A.^2 ; Aiello, D.^2 ; De Luca, P.^3 ; Temperini, A.^4

Dipartimento di Farmacia e Scienze della Salute e della Nutrizione, Universita della Calabria, Arcavacata di Rende (CS)

I-87036, Italy^1

Dipartimento di Chimica e Tecnologie Chimiche (CTC), Universita della Calabria, Cubo 12/D, Arcavacata di Rende (CS)

I-87036, Italy^2

Dipartimento di Ingegneria Meccanica, Energetica e Gestionale, Universita della Calabria, Arcavacata di Rende (CS)

I-87036, Italy^3

Dipartimento di Scienze Farmaceutiche, Universita di Perugia, Via del Liceo 1, Perugia

06123, Italy^4

关键词: 13C NMR spectroscopy;    13C-NMR investigations;    Alternative energy source;    Conventional methods;    Extra virgin olive oil;    Human consumption;    Industrial preparation;    Qualitative and quantitative approaches;   

Others  :  https://iopscience.iop.org/article/10.1088/1757-899X/572/1/012011/pdf
DOI  :  10.1088/1757-899X/572/1/012011

来源: IOP

【 摘 要 】

Exotic fruit seeds are waste of industrial preparation of foods and human consumption. The contents in terms of nutrients of oils extracted from exotic fruit seeds are not fully understood, and they remain object of study. We propose a practical, inexpensive, qualitative and quantitative approach based on the use of 1H and 13C NMR spectroscopy for the fatty acid chain profiling of these oils. The composition of eleven seed oils was investigated. The amounts of linoleic (from 3.5% in Rambutan to 84.6% in Feijoa), oleic (from 6.9% to 68.7% in Papaya), and saturated fatty acid chains (from 7.9% in Feijoa to 49.5% in Rambutan) were determined. The total contents of unsaturated fatty acid (MUFA and PUFA) chains in oils ranged from 37.5% in Mangosteen to 91.5% in Feijoa. The oils were characterized by saturated/unsaturated (SFA/PUFA) ratios ranging from 0.08 to 1.07, with values which were superior to that commonly reported for extra virgin olive oil. These ratios are potentially favorable for human health. The ANOVA test showed the model to be remarkably significant (p