Authentication of the origin of sucrose-based sugar products using quantitative natural abundance¹³C NMR

Abstract

The (13) C NMR method is a good alternative to complex isotope ratio mass spectrometry measurements for routine detection and semi-quantification of adulteration of commercial cane sugar (C4 plant) with less expensive beet sugar (C3 plant). © 2015 Society of Chemical Industry.

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

“…NMR has the ability to serve as an invaluable tool for the compositional analysis of foods, not only due to its ability to provide important information for structural elucidation, but also for its quantitative nature. NMR has been effectively used for the analysis of several classes of compounds including lipids (Dais & Hatzakis, ; Monakhova & Diehl, , ; Siddiqui et al., ; Tsiafoulis et al., ), carbohydrates (Kazalaki et al., ; Merkx, Hong, Ermacora, & van, ; Singh, Kumar, Srivastava, Deepak, & Singh, ; Spraul et al., , ), amino acids (Belton et al., ), alcohols (Hatzakis, Archavlis, & Dais, ; Nilsson et al., ), organic acids (Berregi, del Campo, Caracena, & Miranda, ), polyphenols (Agiomyrgianaki & Dais, , ; Charisiadis, Exarchou, Troganis, & Gerothanassis, ), vitamins (Ackermann et al., ; Dais et al., ; Shumilina, Ciampa, Capozzi, Rustad, & Dikiy, ; Vaysse et al., ), terpenes (Dais, Plessel, Williamson, & Hatzakis, ), phospholipids (Hatzakis, Koidis, Boskou, & Dais, ; Kaffarnik, Ehlers, Gröbner, Schleucher, & Vetter, ), colorants (Englert, ; Scotter, ; Venkatachalam et al., ; Berké, Chèze, Vercauteren, & Deffieux, ), and contaminants (Lachenmeier et al., ) in a variety of foods, such as oils (Dais & Hatzakis, ; Siddiqui et al., ), beverages (Kidrič, ; Ryu, Koda, Miyaka, & Tanokura, ; Santos, Fonseca, Lião, Alcantara, & Barison, ; Zurriarrain et al., 2015), meats (García‐García et al., ), dairy products (Gangwar, Singh, & Deepak, ; Hu, Furihata, Ito‐Ishida, Kaminogawa, & Tanokura, ; Maher & Rochfort, ; Murgia, Mele, & Monduzzi, ; Scano et al., ; Tociu et al., ), and infant formula (Zhao et al., ). For the structural characterization of various food components, the application of 2D techniques is often required.…”

Quantitative NMR Studies of Multiple Compound Mixtures

“…Caligiani et al [197] utilized 1 H NMR for characterizing geographical origins and fermentation levels of cocoa beans based on the metabolic profiling. Similar to 1 H qNMR, 13 C [200,237,241], 19 F [218,222], and 31 P [213] qNMR techniques can also be used to simultaneously qualitatively and quantitatively analyze foods and their relevant products. Apart from the conventional 1D qNMR, 1D TOCSY NMR spin-chromatography method can become an alternative for food analysis [231].…”

Determination of Retrogradation Degree in Starch by Mid-infrared and Raman Spectroscopy during Storage

“…Samples detected by thermal analysis, enzymatic methods and rheological methods are not reusable by consumers (Chang and Liu 1991). Most NMR instruments are expensive and not available in many labs or industries (Monakhova and Diehl 2016).…”