Thermal oxidation stability of different multi-element oleogels via 1H NMR spectroscopy

In this study, 1 H nuclear magnetic resonance was used to track the evolution of oxidation products of different multi-element oleogels (DMEOs) during temperature-accelerated oxidative degradation. The nutritional properties of the DMEOs were also indirectly explored. Oleogels prepared using sitosterol/lecithin oleogelator showed higher nutritional properties than those prepared using carnauba wax or ethyl cellulose oleogelators. Only a small amount of primary oxidation product hydroxide, (Z,E)-conjugated dienic systems, and (E,E)-conjugated dienic systems were produced from all oleogels upon accelerated oxidation. Furthermore, no 1 H signal peaks of secondary oxidation products, such as aldehydes or ketones, were detected. However, very small amounts of primary alcohols (−CH 2 OH–), secondary alcohols (−CHOH–), and epoxides were identified. Moreover, resveratrol loading and surfactant addition effectively stabilized the internal structure and unsaturated fatty acid acyl content of the oleogels.