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By Hernandes M. E.

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Kemsley, submitted to Food Chemistry, 2014. 11 L. F. Johnson and J. N. Shoolery, Anal. , 1962, 34, 1136-1139. 12 P. Dais and E. Hatzakis, Anal. Chim. Acta, 2013, 765, 1-27. View Online 10:39:39. 1039/9781782622741-00017 30 Magnetic Resonance in Food Science: Defining Food by Magnetic Resonance 13 T. M. Alam and M. K. Alam, in Annual Reports on NMR Spectroscopy, Vol 54, ed. G. A. Webb, Academic Press Ltd-Elsevier Science Ltd, London, 2005, vol. 54, pp. 41-80. 14 T. Parker, E. Limer, A. D. Watson, M.

At each stage the estimate depends on the stage before, meaning that errors tend to accumulate and render estimations of saturated content least robust of all. Figure 3 shows the results of peak area estimation for poly-unsaturated, mono-unsaturated, omega-3 and saturated fatty acid contents. These results are plotted against GC-FID data acquired in the conventional way following a methyl esterification of the test oils, and ~1 hour GC-FID run per oil sample. The highest omega-3 content is found to be in hemp oil, followed by walnut then rapeseed.

We first carried out an extensive isolation procedure to remove background of bulk ingredients such as salt, lipids, proteins and low molecular weight View Online Magnetic Resonance in Food Science: Defining Food by Magnetic Resonance 40 10:39:43. 1039/9781782622741-00039 7 compounds . The polysaccharides in the isolate were then identified by means of spectral analysis of the 1H NMR mixture spectrum. For monosaccharide quantification we relied on and adapted6 Saeman hydrolysis8 procedure of the polysaccharide mixture followed by absolute monosaccharide quantification.

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