Quantitative 1H NMR Analysis of Food Lipid Hydroperoxides and Aldehydes

1H NMR spectroscopy enables rapid and sensitive one-shot quantification of both lipid hydroperoxides and aldehydes as primary and secondary oxidation products in lipid-based food ingredients and products. The method is straightforward and can be applied to any type of vegetable oils and oil extracts but requires access to a commercial high-field NMR instrument. The sensitivity is improved threefold by using a band-selective pulse excitation, which results in a limit of detection below 0.1 mmol kg−1 for lipid hydroperoxides when using a 600 MHz NMR equipped with a cryoprobe. Here, we describe a step-by-step approach for quantification of both hydroperoxide and aldehyde contents in an oil (extract) in one go.