Rapid and Non-Invasive Determination of Iodine Value by Magnetic Resonance Relaxometry in Commercial Edible Oils

Abstract

This study presents a fast, non-invasive method to determine the iodine value (IV) of edible oils using Time Domain Nuclear Magnetic Resonance (TD-NMR) and Magnetic Resonance Imaging (MRI) techniques. The IV, which quantifies the degree of unsaturation in fats and oils, is a key parameter in assessing oil quality and detecting potential adulteration. Different edible oils were used in this study (sunflower, soy, olive, sesame, and linseed). Statistically significant regression models (R2 > 0.92) were established between the IV derived from NMR spectra and the longitudinal (T1) and transverse (T2) relaxation times of the oils, which were obtained from MRI and TD-NMR analyses. The regression models obtained allow for the prediction of the IV from the T1 and T2 relaxation times across a range that includes predominantly mono- and polyunsaturated edible vegetable oils. The TD-NMR approach stands out for its speed (<2 min), lack of sample preparation (including direct analysis within the commercial packaging), and reproducibility, with a variability of only 0.62%. Meanwhile, the MRI technique allows for the simultaneous evaluation of multiple samples in a single acquisition. Together, these features make TD-NMR and MRI effective tools for the rapid and reliable analysis of the IV in edible oils.

Keywords

• iodine value
• TD-NMR
• relaxometry
• edible oil
• MRI
• food control