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Saponification Value of Fats and Oils as Determined from 1H-NMR Data: The Case of Dairy Fats

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dc.contributor.author IVANOVA, Mihaela
dc.contributor.author HANGANU, Anamaria
dc.contributor.author DUMITRIU, Raluca
dc.contributor.author TOCIU, Mihaela
dc.contributor.author IVANOV, Galin
dc.contributor.author STAVARACHE, Cristina
dc.contributor.author POPESCU, Liliana
dc.contributor.author GHENDOV-MOSANU, Aliona
dc.contributor.author STURZA, Rodica
dc.contributor.author DELEANU, Calin
dc.contributor.author CHIRA, Nicoleta-Aurelia
dc.date.accessioned 2024-05-14T11:45:29Z
dc.date.available 2024-05-14T11:45:29Z
dc.date.issued 2022
dc.identifier.citation IVANOVA, Mihaela et al. Saponification Value of Fats and Oils as Determined from 1H-NMR Data: The Case of Dairy Fats. In: Foods, 2022. vol. 11. iss. 10, art. no. 1466. ISSN 2304-8158. en_US
dc.identifier.issn 2304-8158
dc.identifier.uri https://doi.org/10.3390/foods11101466
dc.identifier.uri http://repository.utm.md/handle/5014/27083
dc.description Acces full text - https://doi.org/10.3390/foods11101466 en_US
dc.description.abstract The saponification value of fats and oils is one of the most common quality indices, reflecting the mean molecular weight of the constituting triacylglycerols. Proton nuclear magnetic resonance (1H-NMR) spectra of fats and oils display specific resonances for the protons from the structural patterns of the triacylglycerols (i.e., the glycerol backbone), methylene (-CH2-) groups, double bonds (-CH=CH-) and the terminal methyl (-CH3) group from the three fatty acyl chains. Consequently, chemometric equations based on the integral values of the 1H-NMR resonances allow for the calculation of the mean molecular weight of triacylglycerol species, leading to the determination of the number of moles of triacylglycerol species per 1 g of fat and eventually to the calculation of the saponification value (SV), expressed as mg KOH/g of fat. The algorithm was verified on a series of binary mixtures of tributyrin (TB) and vegetable oils (i.e., soybean and rapeseed oils) in various ratios, ensuring a wide range of SV. Compared to the conventional technique for SV determination (ISO 3657:2013) based on titration, the obtained 1H-NMR-based saponification values differed by a mean percent deviation of 3%, suggesting the new method is a convenient and rapid alternate approach. Moreover, compared to other reported methods of determining the SV from spectroscopic data, this method is not based on regression equations and, consequently, does not require calibration from a database, as the SV is computed directly and independently from the 1H-NMR spectrum of a given oil/fat sample. en_US
dc.language.iso en en_US
dc.publisher MDPI (Basel, Switzerland) en_US
dc.relation.ispartofseries Foods;2022. vol. 11. iss. 10
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject saponification en_US
dc.subject spectroscopy en_US
dc.subject tributyrin en_US
dc.subject dairy fat en_US
dc.subject vegetable oils en_US
dc.title Saponification Value of Fats and Oils as Determined from 1H-NMR Data: The Case of Dairy Fats en_US
dc.type Article en_US


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