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<p>This study investigates the oxidative behavior and molecular structural evolution of edible oils during thermal treatment using a comprehensive analytical framework based on low-field nuclear magnetic resonance (LF-NMR). Ten representative edible oils were subjected to controlled heating, and transverse relaxation and diffusion signals were acquired using CPMG and PGSE pulse sequences. Characteristic decay times were extracted from time-domain relaxation attenuation curves, while inverse Laplace transformation was applied to obtain T<sub>2</sub> distributions and associated structural parameters. Self-diffusion coefficients (D) were further determined to characterize translational molecular mobility. The results show that prolonged heating induces systematic changes in LF-NMR parameters. The decay time and T<sub>2</sub> values derived from both attenuation and inversion analyses decrease progressively with heating time for most oils, indicating enhanced spin–spin interactions and restricted local molecular motion caused by oxidation. I In contrast, D exhibits oil-dependent trends, reflecting the competition between molecular fragmentation and aggregation, as well as viscosity-related effects. These findings demonstrate that T<sub>2</sub> and D provide complementary information on oxidation-induced structural evolution. Overall, LF-NMR is shown to be a rapid, non-destructive, and sensitive technique for monitoring molecular transformations and assessing oxidative stability of edible oils during thermal processing.</p>

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Monitoring Oxidative Stability of Edible Oils During Heating via Low-Field NMR Relaxation and Diffusion Coefficient

  • 期刊论文

  • 发表日期：

    2026年4月6日

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  • Le Liu,
  • Zijian Jia,
  • Jingwen Yue

摘要

This study investigates the oxidative behavior and molecular structural evolution of edible oils during thermal treatment using a comprehensive analytical framework based on low-field nuclear magnetic resonance (LF-NMR). Ten representative edible oils were subjected to controlled heating, and transverse relaxation and diffusion signals were acquired using CPMG and PGSE pulse sequences. Characteristic decay times were extracted from time-domain relaxation attenuation curves, while inverse Laplace transformation was applied to obtain T2 distributions and associated structural parameters. Self-diffusion coefficients (D) were further determined to characterize translational molecular mobility. The results show that prolonged heating induces systematic changes in LF-NMR parameters. The decay time and T2 values derived from both attenuation and inversion analyses decrease progressively with heating time for most oils, indicating enhanced spin–spin interactions and restricted local molecular motion caused by oxidation. I In contrast, D exhibits oil-dependent trends, reflecting the competition between molecular fragmentation and aggregation, as well as viscosity-related effects. These findings demonstrate that T2 and D provide complementary information on oxidation-induced structural evolution. Overall, LF-NMR is shown to be a rapid, non-destructive, and sensitive technique for monitoring molecular transformations and assessing oxidative stability of edible oils during thermal processing.