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

Abstract

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.

Keywords: Amylopectin (PubChem CID: 439207); Amylose (PubChem CID: 53477771); Fried starchy samples; LF-NMR; MnCl(2)·4H(2)O (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.); Oil content; Quantitative analysis; Starch (PubChem CID: 24836924); Water (PubChem CID: 962); Water content; Waxy starch (PubChem CID: 86278134).