Quantitative determination of the chemical composition of vegetable oils and animal fats using the high resolution Nuclear Magnetic Resonance technique.
Establishment of the acquisition parameters (scan number, pulse angle, relaxation time, acquisition time, among others) for the corresponding one-dimensional (1H and 13C quantitative NMR) and two-dimensional (COZY, HSQC, HMBC) experiments.
Study of the distribution of fatty acids in oil in the glyceric skeleton of oils and fats.
Determination of minor components that may influence the organoleptic properties of oils and fats, as well as their stability against oxidative degradation processes.
Varian 500 Mhz / 54 Premium Shielded Spectrometer. Location: Laboratory of Instrumental Techniques, LTI de la UVa
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