Journal of Food Composition and Analysis, cilt.126, 2024 (SCI-Expanded)
High-resolution 1H NMR, high-field 1H NMR relaxometry, and low-field (<0.5 T) NMR relaxometry have been applied to study different types of olive and soybean oils. It has been shown that the use of spectral and relaxation information in high-field NMR is an effective tool for the detection of oil adulteration and identification of food oils, including oils with close content. We have also shown that low-field NMR relaxation measurements can be applied for the discrimination between various food oils in the case of a limited group of samples. This work has demonstrated the possibilities of the different types of pulse NMR experimental methods for the analysis of vegetable oils.