1H NMR-based metabolomics of saffron reveals markers for its quality deterioration

Nuclear Magnetic Resonance (NMR) Spectroscopy in Food Science: A Comprehensive Review

“…NMR spectroscopy has been used for the quality control of foods in terms of monitoring stability (Alonso‐Salces, Holland, & Guillou, ; Guillen & Goicoechea, ; Lamanna, Piscioneri, Romanelli, & Sharma, ; Souza, Martínez, Ferreira, & Kaiser, ), storage history (Belloque et al., ; Fronimaki et al., ; Graham et al., ), packaging (Pentimalli et al., ), safety (Beer et al., ; Marchand et al., ; Monakhova, Kuballa, & Lachenmeier, ), evaluation of agronomic practices (Consonni et al., ; Gallo et al., ; Jahangir et al., ; Winning et al., ; Zhang, Breksa, Mishchuk, & Slupsky, ), and studying process‐induced effects (Alves Filho et al., ; García‐García, Lamichhane, Castejón, Cambero, & Bertram, ; Lopez‐Sanchez et al., ; Sinanoglou et al., ; Vermathen et al., ; Wakamatsu, Handa, & Chiba, ; Zoumpoulakis et al., ; Hwang et al, ). Characteristic examples of foods include fish (Erikson et al., ; Martinez et al., ; Tan et al, ), meat (Straadt, Aaslyng, & Bertram, ), spices (Cagliani, Culeddu, Chessa, & Consonni, ; Ordoudi et al., ), beverages (Almeida et al., ; Le Gall, Colquhoun, & Defernez, ; Spevacek, Benson, Bamforth, & Slupsky, ; Walch, Stühlinger, Lachenmeier, Monakhova, & Kuballa, 2012a), oils (Lucas‐Torres, Pérez, Cabañas, & Moreno, ), and dairy products (Maher & Rochfort, ; Shintu & Caldarelli, ). Recently, NMR, combined with statistical analysis, was used to determine the quality of salmon relating to its storage conditions (Shumilina, Dykyy, & Dikiy, ).…”

“…NMR spectroscopy in quality control, food processing and packaging NMR spectroscopy has been used for the quality control of foods in terms of monitoring stability (Alonso-Salces, Holland, & Guillou, 2011;Guillen & Goicoechea, 2009;Lamanna, Piscioneri, Romanelli, & Sharma, 2008;Souza, Martínez, Ferreira, & Kaiser, 2017), storage history (Belloque et al, 2001;Fronimaki et al, 2002;Graham et al, 2010), packaging (Pentimalli et al, 2000), safety (Beer et al, 2017;Marchand et al, 2018;Monakhova, Kuballa, & Lachenmeier, 2012a), evaluation of agronomic practices (Consonni et al, 2009;Gallo et al, 2014;Jahangir et al, 2008;Winning et al, 2009;Zhang, Breksa, Mishchuk, & Slupsky, 2011), and studying process-induced effects (Alves Filho et al, 2018;García-García, Lamichhane, Castejón, Cambero, & Bertram, 2018;Lopez-Sanchez et al, 2015;Sinanoglou et al, 2014;Vermathen et al, 2017;Wakamatsu, Handa, & Chiba, 2018;Zoumpoulakis et al, 2012;Hwang et al, 2017). Characteristic examples of foods include fish (Erikson et al, 2012;Martinez et al, 2005;Tan et al, 2017), meat (Straadt, Aaslyng, & Bertram, 2011), spices (Cagliani, Culeddu, Chessa, & Consonni, 2015;Ordoudi et al, 2015), beverages (Almeida et al, 2006;Le Gall, Colquhoun, & Defernez, 2004;…”

Integrated analytical methodology to investigate bioactive compounds in Crocus sativus L. flowers

“…The quantification of these compounds is important in establishing the commercial quality of saffron and consequently the final price . In this context, spectroscopic techniques such as Raman, Fourier transform infrared (FT‐IR) and nuclear magnetic resonance (NMR) have already shown their potential in saffron quality control, because of their capability to monitor several compounds simultaneously, and the combined use of these techniques might allow a complete metabolite characterisation.…”

“…Raman and FT‐IR were used to identify and quantify crocetin, dimethylcrocetin and crocins while gas chromatography with mass spectrometry (GC‐MS) was used to analyse aroma active compounds of saffron, such as isophorone, safranal, 4‐ketoisophorone, phenylethyl alcohol, 2‐pentanol, α , β ‐ionone, isophorone oxide . Moreover, the metabolic profile of saffron was investigated by NMR spectroscopy for quality and adulteration investigation …”

The potentiality of NMR‐based metabolomics in food science and food authentication assessment

“…The same research group started, in collaboration with the other research laboratories, an NMR‐based metabolic study of saffron with different aims. In 2015, Ordoudi et al analyzed by 1 H NMR a total of 98 authentic samples of different geographical origin (Iranian, Greek, Spanish, and Italian), harvest year, storage conditions, and period of storage, with the aim of investigating the saffron quality markers deterioration. The unsupervised PCA on NMR data, of DMSO extracts, led to achieve a very clear clustering of samples in two groups, according to the storage period (Figure ).…”