Remiro, VíctorRomero De Ávila Hidalgo, María DoloresSegura Plaza, José FranciscoCambero Rodríguez, María IsabelFernández-Valle, María EncarnaciónCastejón, David2025-01-092025-01-092024Remiro, V.; Romero-de-Ávila, M.D.; Segura, J.; Cambero, M.I.; Fernández-Valle, M.E.; Castejón, D. Rapid and Non-Invasive Determination of Iodine Value by Magnetic Resonance Relaxometry in Commercial Edible Oils. Appl. Sci. 2024, 14, 11530. https://doi.org/10.3390/app1424115302076-341710.3390/app142411530https://hdl.handle.net/20.500.14352/113568Conceptualization, D.C., M.E.F.-V. and M.I.C.; methodology, V.R., M.E.F.-V. and D.C.; software, D.C., M.E.F.-V. and V.R.; validation, D.C., M.E.F.-V., M.I.C., J.S., M.D.R.-d.-Á. and V.R.; formal analysis, D.C., M.E.F.-V. and V.R.; investigation, D.C., M.E.F.-V., M.I.C., J.S., M.D.R.-d.-Á. and V.R.; resources, D.C., M.E.F.-V., M.I.C., J.S., M.D.R.-d.-Á. and V.R.; data curation, D.C., M.E.F.-V., M.I.C., J.S., M.D.R.-d.-Á. and V.R.; writing original draft preparation, D.C., M.E.F.-V., V.R., J.S. and M.I.C. All authors have read and agreed to the published version of the manuscript.This study presents a fast, non-invasive method to determine the iodine value (IV) of edible oils using Time Domain Nuclear Magnetic Resonance (TD-NMR) and Magnetic Resonance Imaging (MRI) techniques. The IV, which quantifies the degree of unsaturation in fats and oils, is a key parameter in assessing oil quality and detecting potential adulteration. Different edible oils were used in this study (sunflower, soy, olive, sesame, and linseed). Statistically significant regression models (R2 > 0.92) were established between the IV derived from NMR spectra and the longitudinal (T1) and transverse (T2) relaxation times of the oils, which were obtained from MRI and TD-NMR analyses. The regression models obtained allow for the prediction of the IV from the T1 and T2 relaxation times across a range that includes predominantly mono- and polyunsaturated edible vegetable oils.engAttribution 4.0 Internationalhttp://creativecommons.org/licenses/by/4.0/journal articlehttps://doi.org/10.3390/app142411530open access612.39Iodine valueTD-NMRRelaxometryEdible oilMRIFood controlCiencias Biomédicas3206 Ciencias de la Nutrición