1H‐NMR Spectroscopy as a New Tool in the Assessment of the Oxidative State in Edible Oils

Within the course of lipid peroxidation, hydroperoxides are formed as primary products. They can be used as analytical markers to assess the deterioration status of oils and fats. Here a new 1H‐NMR assay to determine the hydroperoxide amount in edible oils is presented. We were able to show that the analytical performance of the method is similar to that of the commonly used peroxide value (PV) according to Wheeler. A total of 290 edible oil samples were analyzed using both methods. For some oil varieties considerable discrepancies were found between the results obtained. In the case of black seed and olive oil, two substances could be identified that cause positive (black seed oil) and negative (olive oils) deviations from the theoretical PV expected from the NMR values.