Combination quantitative 1H NMR and chemometric approaches for the assessment of quality control in commercially available products of red fruit (Pandanus conoidues, Lam.) oil

Abstract

The assessment of fat acid parameters (acid value, saponification value, ester value, iodine value, composition of monounsaturated fatty acids, polyunsaturated fatty acids, and total unsaturated fatty acids) in edible oils, including red fruit oil, delivers essential indices to guarantee their quality. This index also holds true for excipients as well as for traditional medicines. NMR spectroscopy is an alternative tool to the conventional methods for the determination of these quality parameters, offering attractive advantages. Here, the approach reported in the literature based on the ¹H NMR quantitative method is illustrated, highlighting the application procedure strategy and suggested sample processing. Chemometric applications on ¹H NMR spectra are also discussed. Furthermore, this review can support the role of ¹H NMR and chemometrics in routine analysis for oil quality control.