NMR based geographical characterization of roasted coffee

Analytical methods applied for the characterization and the determination of bioactive compounds in coffee

“…Besides chromatographic techniques, the proton nuclear magnetic resonance technique ( 1 H NMR) was applied [78][79][80]. 1 H NMR spectrum at the 7.5-10.0 ppm range for the quantitative and simultaneous determination of caffeine, formic acid, trigonelline and 5-(hydroxymethyl)-2-furaldehyde was obtained [80].…”

Evaluation of saffron (Crocus sativus L.) adulteration with plant adulterants by 1H NMR metabolite fingerprinting

“…The complexity of NMR data in food metabolomics studies is clearly the primary impetus for the coupling of NMR spectroscopy with multivariate statistical methods, capable of gathering samples with similar features Tomassini, Capuani, Delfini, & Miccheli, 2013). Among them, supervised methods that may enhance classification performance, such as orthogonal projection to latent structures -discriminant analysis (OPLS-DA) and its bidirectional modifications (O2PLS-DA) (Bylesjö, Rantalainen, Cloarec, Nicholson, Holmes, & Trygg, 2006), have shown great potential to determine the authenticity of various foodstuffs, mainly on the basis of their geographical or botanical origin (Consonni, Cagliani, & Cogliati, 2012a, 2012bConsonni, Cagliani, Stocchero, & Porretta, 2009Fotakis et al, 2013).…”

HRMAS-NMR spectroscopy and multivariate analysis meat characterisation

“…It offers the opportunity of measuring samples without any chemical and/or physical preparation, by producing highly resolved spectra. While HRMAS-NMR has been extensively used in medicine and related fields (Rocha et al, 2010;Wang et al, 2003), its application in food characterisation is still in its infancy, and few studies have been reported (Valentini et al, 2011), mainly referring to fresh vegetables (Perez, Iglesias, Ortiz, Perez, & Galera, 2010;Ritota, Marini, Sequi, & Valentini, 2010) and processed materials (Ciampa, Renzi, Taglienti, Sequi, & Valentini, 2010;Consonni, Cagliani, & Cogliati, 2011;Shintu & Caldarelli, 2005, 2006. Brescia et al (2002) reported a preliminary study on meat composition by HRMAS-NMR.…”