Scientists use nuclear magnetic resonance to identify olive oil blends

January 5, 2021, 9:35AMANS Nuclear Cafe

New research confirms the growing relevance of nuclear magnetic resonance technologies for the olive oil industry, according to the Olive Oil Times, based in Newport, R.I.

The latest Italian study, published in the scientific journal Foods, hints at the new opportunities emerging from the identification of the molecular footprint of extra virgin olive oil blends, which could be used to not only certify their contents but also to determine the transformational processes applied to the product.

There’s more: One of the study’s authors, Francesco Paolo Fanizzi, a chemistry professor at the Apulian University of Salento in Italy, is also among the authors of a separate study, which was just published in the journal Food Chemistry, that focuses on the Apulian Coratina cultivar and an extraction process that combines ultrasound and thermal techniques, analyzed by means of nuclear magnetic resonance within a metabolomic approach.

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