Journal of Food and Nutrition Research
ISSN (Print): 2333-1119 ISSN (Online): 2333-1240 Website: Editor-in-chief: Prabhat Kumar Mandal
Open Access
Journal Browser
Journal of Food and Nutrition Research. 2018, 6(7), 433-438
DOI: 10.12691/jfnr-6-7-2
Open AccessArticle

Study on Relationship between Polar Compounds and LF-NMR Properties in Fried Camellia Seed Oil

Jinying Wang1, 2, , Chaosheng Liu2 and Dale Sun2

1State Key Laboratory of Plateau Ecology and Agriculture, Qinghai University, Xining, P R China

2College of Agriculture and Animal Husbandry, Qinghai University, Xining, P R China

Pub. Date: July 14, 2018

Cite this paper:
Jinying Wang, Chaosheng Liu and Dale Sun. Study on Relationship between Polar Compounds and LF-NMR Properties in Fried Camellia Seed Oil. Journal of Food and Nutrition Research. 2018; 6(7):433-438. doi: 10.12691/jfnr-6-7-2


The correlation between classic column chromatography and LF-NMR to determine the total polar compounds were investigated in this study. Results revealed that the content of polar compounds in fried camellia seed oil were keeping elevated during deep frying and reach to reject point up to 24 h, the content level were 27.21%. The significant correlation was existed between TPC and S21, LF-NMR could replace the classic column chromatography as the rapid detection way to determine the TPC in fried oils.

fried camellia seed oil LF-NMR polar compounds

Creative CommonsThis work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit


[1]  Ye, Y., Guo, Y., Luo, Y. T. and Wang, Y. F. “Isolation and free radical scavenging activities of a novel biflavonoid from the shells of Camellia oleifera Abel.,” Fitoterapia, 83(8). 1585-1589. 2012.
[2]  Zhang, S. and Li, X. Z, “Hypoglycemic activity in vitro of polysaccharides from Camellia oleifera Abel. seed cake,” International journal of biological macromolecules, Accepted. 2018.
[3]  Jin, X, “Bioactivities of water-soluble polysaccharides from fruit shell of Camellia oleifera Abel: Antitumor and antioxidant activities,” Carbohydrate polymers, 87(3). 2198-2201. 2012.
[4]  Wu, H., Li, C., Li, Z., Liu, R., Zhang, A., Xiao, Z. and Deng, S, “Simultaneous extraction of oil and tea saponin from Camellia oleifera Abel. seeds under subcritical water conditions,” Fuel Processing Technology. 174. 88-94. 2018.
[5]  Guo, L. X., Xu, X. M., Yuan, J. P., Wu, C. F. and Wang, J. H, “Characterization and authentication of significant Chinese edible oilseed oils by stable carbon isotope analysis,” Journal of the American Oil Chemists' Society, 87(8). 839-848. 2010.
[6]  Zhu, B., Zhong, H. Y., Cao, Q. M. and Long, Q. Z, “Advance in research on bioactive compounds in Camellia spp,” Non-wood forest research, 28. 140-145. 2010.
[7]  Zhang, D. S., Jing, Q. Z., Wang, X. G. and Xue, Y. L, “Research status of nutrition quality of camellia oleifera seed and oil,” Science and Technology of Cereals,Oils and Foods, 21. 53-56. 2013.
[8]  Wang, J. Y. and Zhong, H.Y, “Determination of the content of phenols in Camellia oil by RP-HPSEC with internal standard method,” Journal of the chinese cereals and oils association, 29. 107-111. 2014.
[9]  Wang, J. Y., Zhong, H. Y., Zhu, X. Y. and Zhou, B, “Study on antioxidant activity of polyphenolic compounds from Camellia polydonata seeds,” Food and Machinery, 29. 105-107. 2013.
[10]  Machado, E. R., Marmesat, S., Abrantes, S. and Dobarganes, C, “Uncontrolled variables in frying studies: differences in repeatability between thermoxidation and frying experiments,” Grasas y aceites, 58(3). 283-288. 2007.
[11]  Ruiz-Samblás, C., González-Casado, A., Cuadros-Rodríguez, L. and García, F. R, “Application of selected ion monitoring to the analysis of triacylglycerols in olive oil by high temperature-gas chromatography/mass spectrometry,” Talanta, 82(1). 255-260. 2010.
[12]  Lerma-García, M. J., Vergara-Barberán, M., Herrero-Martínez, J. M., and Simó-Alfonso, E. F, “Acrylate ester-based monolithic columns for capillary electrochromatography separation of triacylglycerols in vegetable oils,” Journal of Chromatography A, 1218(42). 7528-7533. 2011.
[13]  Fan, L., Zhou, Y. L., Huo, Q. G., Zhu, T. H., Wang, C. X., Zhao, Z. H. and Chen, P. Y, C, “Identification of Seven Kinds of Vegetable Oils and Fats by Triacylglycerol Analysis and Principal Component Analysis,” Journal of Henan University of Technology (Natural Science Edition), 35.1-5. 2014.
[14]  Ruiz-Samblás, C., Cuadros-Rodríguez, L., González-Casado, A., García, F. D. P. R., de la Mata-Espinosa, P. and Bosque-Sendra, J. M, “Multivariate analysis of HT/GC-(IT) MS chromatographic profiles of triacylglycerol for classification of olive oil varieties,” Analytical and bioanalytical chemistry, 399(6). 2093-2103. 2011.
[15]  GB/T 5009.202: Determination of polar compouds in edible vegetable oils used in frying food, China Standards Press. 2003.
[16]  Márquez-Ruiz, G. Formation of New Compounds during Frying-General Observations, AOCS Lipid library. 2009.
[17]  Liu, Y.F., Mu Z., Shan, L., Fan, L.P. and Wang, X.G. “Mutagenicity of Frying Oil and its Polar Components Formed in Heating,” Journal of the Chinese Cereals and Oils Association, 6(25).51-55. 2010
[18]  IUPAC standard method 2.507: Determination of polar compounds in frying fats. In: standard method for the analysis of oil, fats and derivatives, 7th ed. (ed. International Union of Pure and applied chemistry, blackwell Oxford).1987.
[19]  Márquez-Ruiz, G. Determination of polar compounds in used frying oils and fats by adsorption chromatography. AOCS lipid library. 2009
[20]  Dobarganes, M.C., Velasco, J. and Dieffenbacher, A. “Determination of polar compounds, polymerized and oxidized triacylglycerols, and diacylglycerols in oils and fats: results of collaborative studies and the standardized method (Technical report),” Pure and Applied Chemistry, 72(8).1563-1575.2000.
[21]  Schulte, E. “Micromethod for the gravimetric determination of polar components in frying fats with ready for use columns,” European journal of lipid science and technology, 102(8-9). 574-579.2000.
[22]  Márquez-Ruiz, G. Frying oil: Determination of Oxidized Monomeric, Dimeric and Oligomeric Triacylglycerols; Diacylglycerols and Free Fatty Acids, AOCS Lipid library. 2009.
[23]  Pedersen, H.T., Munck, L. and Engelsen, S.B., “Low-field 1 H nuclear magnetic resonance and chemometrics combined for simultaneous determination of water, oil, and protein contents in oilseeds,” Journal of the American Oil Chemists' Society, 77(10). 1069-1077. 2000.
[24]  Hills, B., “Applications of low-field NMR to food science,” Annual reports on NMR spectroscopy, 58. 177-230. 2006.
[25]  Shao, X. l., Song, W. and Li, Y. F., “Research process of low-field nuclear magnetic resonance (LF-NMR) detection technology in grain and oil food,” Journal of the Chinese Cereals and Oils Association, 28(7). 114-118. 2013.
[26]  Wang, X., Xia, Y.M., Shi, R., Liu, B.L., “Quality Prediction of Frying Oil based on LF-NMR Relaxation Characteristics and Principal Component Regression,” Journal of Chinese Institute of Food Science and Technology, 15(4). 155-163. 2015.
[27]  Yang, X.P., Liu, B.L., Wang, X., Lu, H.Y. and Zhao, T.T. “Quantitative Modeling Method for Predicting Total Polar Compound Contents in Frying Oil Based on LF-NMR Relaxation Parameters,” Food Science, 35(24). 110-114. 2014.
[28]  Zhao, T.T., Wang, X., Lu, H.Y. and Liu, B.L. “The Quality Assessment of Edible Oils and Fats by LF-NMR Coupled with PCA,” Modern Food Science and Technology, 30(9). 179-185.2014.
[29]  Zhou, N, Liu, B.L., Wang, X., Wang, H.Z., Yang, P.Q., Zhou, H. “Discrimination of Edible Vegetable Oil Adulterated with Rice Bran Crude Oil by Low-field Nuclear Magnetic Resonance,” Food and Fermentation Industries, 30(9). 179-185. 2011.
[30]  Shi, R., Wang, X., Liu, B.L., Lu, H.Y. and Zhao, T.T., “Relationship between Analytical Indicators of Soybean Oil and LF-NMR Characteristics During Frying Process,” Journal of Instrumental Analysis, 32(6). 653-660. 2013.
[31]  Zhang, Y., Liu, R.J., Jing, Q.Z. and Wang, X.G., “Application of low-filed nuclear magnetic resonance to analyze frying soybean oil quality,” Journal of the Chinese Cereals and Oils Association, 29(9). 115-119. 2014.
[32]  Wang, Y.W., Wang, X., Liu, B.L., Shi, R. and Yang, P.Q., “Application of Low-Field Nuclear Magnetic Resonance (LF-NMR) to Analyze Frying Oil Quality,” Food Science, 33(06). 171-175. 2012.
[33]  Liang, Y.M., Zhou, B., Wang, J.Y. and Zhong, H.Y., “Effect of biophenol on oxidative stability of Camellia oil by Rancimat method,” Food and Machinery, 30(6). 54-58. 2014.
[34]  Zhang, Q., Saleh, A.S. and Shen, Q., “Discrimination of edible vegetable oil adulteration with used frying oil by low field nuclear magnetic resonance,” Food and Bioprocess Technology, 6(9). 2562-2570. 2013.
[35]  de Oliveira Ramos, P.F., de Toledo, I.B., Nogueira, C.M., Novotny, E.H., Vieira, A.J.M. and de Vasconcellos Azeredo, R.B., “Low field 1H NMR relaxometry and multivariate data analysis in crude oil viscosity prediction,” Chemometrics and Intelligent Laboratory Systems, 99(2). 121-126. 2009.
[36]  Xiong, G.H. and Li, B. “Nuclear magnetic resonance (NMR) imaging principle,” Bei Jing Science Press. 2007.
[37]  Fan, Z.X. and FAN, L.P. “The quality analysis of frying palm oil based on dielectric constant and low-field nuclear magnetic,” Science and Technology of Food Industry, 33(15). 74-786. 2012.
[38]  Wang, Y.W., Wang, X., Liu, B.L., Shi, R. and Yang, P.Q., “Application of Low-Field Nuclear Magnetic Resonance (LF-NMR) to Analyze Frying Oil Quality,” Food Science, 33(06): 171-175. 2012.