Magnetic resonance applications in food analysis

Tang, Fang; Vasas, Morgan; Hatzakis, Emmanuel; Spyros, Apostolos

doi:10.1016/bs.arnmr.2019.04.005

Cited by 24 publications

(20 citation statements)

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“…This resulted in the publication of topical reviews on metabolomics of different foods, such as the olive drupe and olive oil [ 5 , 6 , 7 ], grape and marc spirits [ 8 ], fruit juices [ 9 ] and wine [ 10 ]. Consortium members have also contributed to the documentation of the full body of research work dealing with NMR-based food analysis and metabolomics by publishing a monograph on the subject [ 11 ], and covering subsequent work in the field via extensive literature reviews [ 12 , 13 ].…”

Section: Foodomicsgr_ri Plan and Strategymentioning

confidence: 99%

“…A total of 489 proteins of diverse functions were detected and were linked to the identity of the product [98] 3.5.2. NMR Technology Consortium members have developed several analytical protocols based on 1 H and 13 C NMR spectroscopy for metabolite profiling of a series of different food products [63,[99][100][101][102][103][104]. A special protocol based on 31 P NMR spectroscopy after chemical derivatization was developed and was used to profile minor glyceride components in olive oil [58,59], and was subsequently applied successfully for the analysis of a variety of foods [105].…”

Section: Lc-ms and Gc-ms Technologymentioning

confidence: 99%

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FoodOmicsGR_RI: A Consortium for Comprehensive Molecular Characterisation of Food Products

et al. 2021

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The national infrastructure FoodOmicsGR_RI coordinates research efforts from eight Greek Universities and Research Centers in a network aiming to support research and development (R&D) in the agri-food sector. The goals of FoodOmicsGR_RI are the comprehensive in-depth characterization of foods using cutting-edge omics technologies and the support of dietary/nutrition studies. The network combines strong omics expertise with expert field/application scientists (food/nutrition sciences, plant protection/plant growth, animal husbandry, apiculture and 10 other fields). Human resources involve more than 60 staff scientists and more than 30 recruits. State-of-the-art technologies and instrumentation is available for the comprehensive mapping of the food composition and available genetic resources, the assessment of the distinct value of foods, and the effect of nutritional intervention on the metabolic profile of biological samples of consumers and animal models. The consortium has the know-how and expertise that covers the breadth of the Greek agri-food sector. Metabolomics teams have developed and implemented a variety of methods for profiling and quantitative analysis. The implementation plan includes the following research axes: development of a detailed database of Greek food constituents; exploitation of “omics” technologies to assess domestic agricultural biodiversity aiding authenticity-traceability control/certification of geographical/genetic origin; highlighting unique characteristics of Greek products with an emphasis on quality, sustainability and food safety; assessment of diet’s effect on health and well-being; creating added value from agri-food waste. FoodOmicsGR_RI develops new tools to evaluate the nutritional value of Greek foods, study the role of traditional foods and Greek functional foods in the prevention of chronic diseases and support health claims of Greek traditional products. FoodOmicsGR_RI provides access to state-of-the-art facilities, unique, well-characterised sample sets, obtained from precision/experimental farming/breeding (milk, honey, meat, olive oil and so forth) along with more than 20 complementary scientific disciplines. FoodOmicsGR_RI is open for collaboration with national and international stakeholders.

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Section: Foodomicsgr_ri Plan and Strategymentioning

confidence: 99%

Section: Lc-ms and Gc-ms Technologymentioning

confidence: 99%

FoodOmicsGR_RI: A Consortium for Comprehensive Molecular Characterisation of Food Products

et al. 2021

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“…Due to the development of this technique, it soon became the basic tool for studying the structure of organic compounds. Currently the most important techniques of nuclear magnetic resonance include high resolution NMR (both in liquid and solid states), low field NMR and magnetic resonance imaging (MRI) [ 34 ]. The last one is particularly useful in medical applications.…”

Section: Introductionmentioning

confidence: 99%

Polymer-Solvent Interactions in Modified Starches Pastes–Electrokinetic, Dynamic Light Scattering, Rheological and Low Field Nuclear Magnetic Resonance Approach

et al. 2022

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Starch paste is a very complex dispersion that cannot be clearly classified as a solution, colloid or suspension and many factors affects its properties. As these ambiguities constitute a barrier to technological development, the aim of this study was to investigate the interaction of starch macromolecules with water by analysing the results of rheological properties, low field nuclear magnetic resonance (LF NMR), dynamic light scattering (DLS) and ζ potential analyses. Starch pastes with a concentration of 1%, prepared with distilled water and buffered to pH values of 2.5, 7.0 and 9.5 were analysed. It was proved that the pH buffering substantially decreased the values of consistency index but the pH value itself was not significant. LF NMR studies indicated that the dissolution of starch in water resulted in a reduction in spin-lattice as well as spin-spin relaxation times. Moreover, changes in relaxation times followed the patterns observed in rheological studies. Electrokinetic and DLS analyses showed that potential values are primarily influenced by the properties of the starches themselves and, to a lesser extent, by the environmental conditions. The conducted research also showed complementarity and, to some extent, substitutability of the applied research methods as well as exclusion chromatography (a method not used in this work).

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“…NMR can be used independently or complementary to existing methodologies, such as GC, and therefore improve the arsenal of food quality control laboratories and regulatory agencies to guarantee authentication and establish a fair market system for consumers and producers. 1 H-NMR has been used for the authentication and classification of foods including oils [ 16 , 17 , 18 ], but to our knowledge, this is the first application for avocado oil authentication. This research is expected to improve our capabilities for food evaluation and authentication purposes and to generate new methods for mixture analysis and food safety.…”

Section: Introductionmentioning

confidence: 99%

Analysis and Authentication of Avocado Oil Using High Resolution NMR Spectroscopy

et al. 2021

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Avocado oil is a food product of high commercial and nutritional value. As a result, it can be a subject of adulteration similar to other high-value edible oils, such as olive oil. For olive oil and many other foods products, NMR spectroscopy has been successfully used for authentication and quality assessment. In this study, we apply NMR analysis to avocado oil to differentiate it from other oils including olive, canola, high-oleic (HO) safflower, HO sunflower and soybean oil using commercial and lab-made samples of avocado oils. NMR allowed the rapid analysis of the fatty acid profile and detection of minor compounds, such as sterols, oxidation products, and hydrolysis products, which can be used to assess oil quality and authenticity. The NMR assignment was conducted using traditional 2D NMR and the novel NOAH super-sequences. Combining chemometrics with NMR enabled us to differentiate between avocado oil and other oils. Avocado oil has compositional similarities with other vegetable oils, such as HO sunflower and HO safflower oil, which can be used as potential adulterants. Despite these similarities, NMR-based metabolomics captured differences in the levels of certain compounds including fatty acids, terpenes, sterols, and oxidation products to detect adulteration and for quality control purposes.

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Magnetic resonance applications in food analysis

Cited by 24 publications

References 335 publications

FoodOmicsGR_RI: A Consortium for Comprehensive Molecular Characterisation of Food Products

FoodOmicsGR_RI: A Consortium for Comprehensive Molecular Characterisation of Food Products

Polymer-Solvent Interactions in Modified Starches Pastes–Electrokinetic, Dynamic Light Scattering, Rheological and Low Field Nuclear Magnetic Resonance Approach

Analysis and Authentication of Avocado Oil Using High Resolution NMR Spectroscopy

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