Fig. 1 shows a typical 1H NMR spectrum of the chloroform
extract of soybeans. Didactically, the spectrum may be divided into
three regions: (a) olefinic, between d 6.0 and 5.0 ppm, due to unsaturated fatty acids; (b) carbinolic, between d 4.5 and 4.0 ppm, due
to glycerol; and (c) aliphatic, between d 3.0 and 0.6 ppm, due to
methylene and methyl groups of fatty acids (Fang, Goh, Tay, Lau, &
Li, 2013).