Application of NMR for authentication of honey, beer and spices

Kuballa, Thomas; Brunner, Tobias S.; Thongpanchang, Tienthong; Walch, Stephan G.; Lachenmeier, Dirk W.

doi:10.1016/j.cofs.2018.01.007

Cited by 67 publications

(33 citation statements)

References 17 publications

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“…Because in most cases a single biomarker is not adequate for the classification of a food as authentic or nonauthentic, discrimination is usually achieved by the combination of NMR with MVSA (Esslinger, Riedl, & Fauhl‐Hassek, ; López et al., ) using untargeted or targeted analysis, which has been described in the chemometrics section. Applications include beverages (Ali, Maltese, Toepfer, Choi, & Verpoorte, ; Anastasiadi et al., ; Fan et al., ; Godelmann et al., ; Košir & Kidrič ; Kuballa et al., ; Mannina et al., ; Marcone et al., ; Viggiani & Morelli, ), fruits and vegetables (Capitani et al., ; Kim et al., ; Longobardi et al., ; Pacifico et al., ), honey (Beretta et al, ; Schievano et al, ), fats, and oils (Alonso‐Salces et al., , 2010b; Dais & Hatzakis, ; Kim et al., ; Kritioti, Menexes, & Drouza, ; Mannina & Segre, ; Mannina & Sobolev, ; Merchak et al., , , ; Özdemir et al., ; Shi et al., ; Standal, Aursand, & Axelson, ; Standal, Axelson, & Aursand, ; Zhang et al., ), spices (Farag et al., ; Kuballa et al., ; Hu et al., ; Petrakis et al., ; Petrakis et al., ), dietary supplements (Minoja & Napoli, ; Yuk et al., ), and meat (Jung et al., ; Sacco, Brescia, Buccolieri, & Caputi Jambrenghi, ), fish, and dairy products (Consonni & Cagliani, , ; Li et al., ; Marcone et al., ; Sacco et al., ; Shintu & Caldarelli, ; Spyros & Dais, ; Tociu, Todasca, Bratu, Mihalache, & Manolache, ). The most common factors that are investigated are variety (Clausen et al., ; Girelli, Del Coco, & Fanizzi, ; Schievano, Peggion, & Mammi, ), geographical origin (Alonso‐Salces et al., …”

Section: Fundamentals Of Nmr Spectroscopy‐relevance To Food Sciencementioning

confidence: 99%

“…Because in most cases a single biomarker is not adequate for the classification of a food as authentic or nonauthentic, discrimination is usually achieved by the combination of NMR with MVSA (Esslinger, Riedl, & Fauhl-Hassek, 2014;López et al, 2014) using untargeted or targeted analysis, which has been described in the chemometrics section. Applications include beverages (Ali, Maltese, Toepfer, Choi, & Verpoorte, 2011;Anastasiadi et al, 2009;Fan et al, 2018;Godelmann et al, 2013;Kosǐr & Kidrič2002;Kuballa et al, 2018a;Mannina et al, 2016;Marcone et al, 2013;Viggiani & Morelli, 2008), fruits and vegetables (Capitani et al, 2010;Kim et al, 2013;Longobardi et al, 2013;Pacifico et al, 2013), honey (Beretta et al, 2008;Schievano et al, 2012), fats, and oils (Alonso-Salces et al, 2010a, 2010bKim et al, 2015;Kritioti, Menexes, & Drouza, 2018;Mannina & Segre, 2002;Mannina & Sobolev, 2011;Merchak et al, 2016Merchak et al, , 2018Özdemir et al, 2018;Shi et al, 2018;Standal, Aursand, & Axelson, 2011;Standal, Axelson, & Aursand, 2009;Zhang et al, 2018c), spices (Farag et al, 2018;Kuballa et al, 2018b;Hu et al, 2017;Petrakis et al, 2015;Petrakis et al, 2017), dietary supplements…”

Section: Nmr In Food Authenticationmentioning

confidence: 99%

“…In addition, the development of prediction models based on the spectral data may help us to address issues related to human assessments, such as high cost and the length of analysis. NMR has been successfully used for the sensory analysis of several products such as spirits (Kuballa et al, 2018a(Kuballa et al, , 2018b, meat (Straadt, Aaslyng, & Bertram, 2014), juices (Clausen, Pedersen, Bertram, & Kidmose, 2011), coffee (Wei, Furihata, Miyakawa, & Tanokura, 2014), beer (Sánchez-Estébanez et al, 2018), wine (Ali et al, 2011), tomatoes (Malmendal et al, 2011, nuts (Kobler et al, 2011), and olive oil (Lauri et al, 2013). NMR metabolomics has been recently used to discriminate Lactobacillus strains in fermented vegetable juices (Tomita, Saito, Nakamura, Sekiyama, & Kikuchi, 2017).…”

Section: Nmr In Food Authenticationmentioning

confidence: 99%

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

Hatzakis

2018

Comp Rev Food Sci Food Safe

281

126

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Nuclear magnetic resonance (NMR) spectroscopy is a robust method, which can rapidly analyze mixtures at the molecular level without requiring separation and/or purification steps, making it ideal for applications in food science. Despite its increasing popularity among food scientists, NMR is still an underutilized methodology in this area, mainly due to its high cost, relatively low sensitivity, and the lack of NMR expertise by many food scientists. The aim of this review is to help bridge the knowledge gap that may exist when attempting to apply NMR methodologies to the field of food science. We begin by covering the basic principles required to apply NMR to the study of foods and nutrients. A description of the discipline of chemometrics is provided, as the combination of NMR with multivariate statistical analysis is a powerful approach for addressing modern challenges in food science. Furthermore, a comprehensive overview of recent and key applications in the areas of compositional analysis, food authentication, quality control, and human nutrition is provided. In addition to standard NMR techniques, more sophisticated NMR applications are also presented, although limitations, gaps, and potentials are discussed. We hope this review will help scientists gain some of the knowledge required to apply the powerful methodology of NMR to the rich and diverse field of food science.

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Section: Fundamentals Of Nmr Spectroscopy‐relevance To Food Sciencementioning

confidence: 99%

“…Because in most cases a single biomarker is not adequate for the classification of a food as authentic or nonauthentic, discrimination is usually achieved by the combination of NMR with MVSA (Esslinger, Riedl, & Fauhl-Hassek, 2014;López et al, 2014) using untargeted or targeted analysis, which has been described in the chemometrics section. Applications include beverages (Ali, Maltese, Toepfer, Choi, & Verpoorte, 2011;Anastasiadi et al, 2009;Fan et al, 2018;Godelmann et al, 2013;Kosǐr & Kidrič2002;Kuballa et al, 2018a;Mannina et al, 2016;Marcone et al, 2013;Viggiani & Morelli, 2008), fruits and vegetables (Capitani et al, 2010;Kim et al, 2013;Longobardi et al, 2013;Pacifico et al, 2013), honey (Beretta et al, 2008;Schievano et al, 2012), fats, and oils (Alonso-Salces et al, 2010a, 2010bKim et al, 2015;Kritioti, Menexes, & Drouza, 2018;Mannina & Segre, 2002;Mannina & Sobolev, 2011;Merchak et al, 2016Merchak et al, , 2018Özdemir et al, 2018;Shi et al, 2018;Standal, Aursand, & Axelson, 2011;Standal, Axelson, & Aursand, 2009;Zhang et al, 2018c), spices (Farag et al, 2018;Kuballa et al, 2018b;Hu et al, 2017;Petrakis et al, 2015;Petrakis et al, 2017), dietary supplements…”

Section: Nmr In Food Authenticationmentioning

confidence: 99%

Section: Nmr In Food Authenticationmentioning

confidence: 99%

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

Hatzakis

2018

Comp Rev Food Sci Food Safe

281

126

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“…For practical applications of NMR, an odd number of protons and neutrons in the nucleus have a nonzero spin and a magnetic moment, among which we highlight those odd nuclei with a spin number of ½ (Mlynárik, ). NMR is normally used for structure elucidation and chemical mixture quantifications (Aru et al., ; Kuballa, Brunner, Thongpanchang, Walch, & Lachenmeier, ). Table shows the main applications of NMR in spices’ authentication.…”

Section: Isotopic Techniquesmentioning

confidence: 99%

Nontargeted Analytical Methods as a Powerful Tool for the Authentication of Spices and Herbs: A Review

Oliveira

Cruz-Tirado

Barbin

2019

Comp Rev Food Sci Food Safe

110

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Food fraud in herbs and spices is an important topic, which has led to new technologies being studied as potential tools for fraud identification. Nontargeted technologies have proven to be a useful tool for the authentication of herbs and spices. The present review focuses on the use of near‐infrared, hyperspectral imaging, Fourier‐transform infrared, Raman, nuclear magnetic resonance, and electron spin resonance spectroscopy for the authentication of spices, which includes the determination of origin and irradiated spices and the identification of adulterants. The methods developed based on vibrational spectroscopy combined with chemometric techniques seem to be promising tools for determining the presence of adulterants and contaminants in herbs and spices. On the other hand, nuclear magnetic resonance seems to be the most efficient technology to determine the origin of herbs and spices although, for some cases, studies with near‐infrared spectroscopy can be a viable substitute. Electron spin resonance spectroscopy is the technique par excellence used for the authentication of irradiated herbs and spices, so its use should be expanded to many more spices’ varieties. Portable devices are preferred by those involved in the food industry, due to its manageability and low cost. Data fusion and big data are shown as promising tools for spice fraud control. In conclusion, spectroscopic techniques show a great efficiency to authenticate spices, although their evaluation must be expanded to other spice varieties, to new strategies of data analysis (as data fusion and big data), and to the use of portable devices.

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“…No escopo da química, os trabalhos são voltados ao emprego de técnicas analíticas, aplicadas a autenticação de alimentos, monitoramento de processos produtivos e caracterização da bebida. A maior quantidade de estudos publicados sobre o tema envolve o emprego da espectroscopia na região do infravermelho (IV) médio e próximo, [15][16][17][18][19][20][21][22][23] a ressonância magnética nuclear de hidrogênio (RMN de 1 H), [24][25][26][27][28][29][30][31][32]…”

Section: Introductionunclassified

Chemical Concepts Involved in Beer Production: A Review

Neto¹,

Ferreira²,

Sad³

et al. 2020

Rev. Virtual Quim.

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Beer is one of the oldest alcoholic beverages consumed by humanity, having been discovered about 7.000 years ago. When consumed in moderate quantities, beer can bring similar health benefits to wine. Despite the great economic, cultural and scientific importance of beer, there are few reports in Portuguese literature focused on the topic. In this sense, the main objective of this paper is to gather information in the scientific literature about the chemical aspects involved in brewing, as well as the analytical techniques used in their characterization, authentication and control of the productive processes, and the biological activities that compounds of beer ownes. Beer is produced basically by four essential ingredients: water, malt, hops and yeast. These ingredients are handled in seven steps: milling, mashing, boiling, fermenting, conditioning, filtering, and packaging. At the final stage of production, manufactures can evaluate physicochemical properties of the beer, of which it is highlighted alcohol content, bitterness, color, and pH. In the identification of beer compounds, as well as in the authentication and control of production processes, can be used analytical techniques such as infrared (IR) spectroscopy, hydrogen nuclear magnetic resonance (1 H NMR), mass spectrometry (MS) and gas Chromatography coupled to mass spectrometry (GC-MS). In addition, studies on the biological activities of compounds present in the beer reveal an antioxidant, anti-inflammatory, antimicrobial, antitumor potential, among others, noting that moderate consumption of the beverage can bring benefits to the health of consumers. A cerveja é uma das bebidas alcoólicas mais antigas consumidas pela humanidade, tendo sido descoberta há cerca de 7.000 anos. Quando consumida em quantidades moderadas, a cerveja pode trazer benefícios a saúde semelhantes aos do vinho. Apesar da grande importância econômica, cultural e científica que a cerveja possui, percebe-se a escassez de uma literatura em português voltada ao tema. Neste sentido, o presente trabalho tem como objetivo reunir informações presentes na literatura científica, apresentando os aspectos químicos envolvidos na produção cervejeira, as técnicas analíticas empregadas na sua caracterização, autenticação e controle dos processos produtivos, assim como as atividades biológicas que a cerveja possui. Durante a produção da bebida são utilizados quatro ingredientes essenciais: água, malte, lúpulo e levedura. Esses ingredientes são manipulados em sete etapas: moagem, mostura, fervura, fermentação, maturação, filtração e envase. Ao final de sua produção a bebida pode ser avaliada quanto as suas propriedades físico-químicas, das quais destacamos: pH, amargor, cor e teor alcoólico. Na identificação dos compostos presentes na cerveja, bem como na autenticação e controle dos processos produtivos, podem ser empregadas técnicas analíticas, tais como a espectroscopia na região do infravermelho (IV), a ressonância magnética nuclear de hidrogênio (RMN 1 H), a espectrometria de massas (EM) e a c...

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Application of NMR for authentication of honey, beer and spices

Cited by 67 publications

References 17 publications

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

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

Nontargeted Analytical Methods as a Powerful Tool for the Authentication of Spices and Herbs: A Review

Chemical Concepts Involved in Beer Production: A Review

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