¹H HR‐MAS NMR and isotopic investigation of bread and flour samples produced in southern Italy

Abstract

Recent successful applications of proton high resolution magic angle spinning nuclear magnetic resonance ( 1 H HR-MAS NMR) and isotope ratio mass spectrometry (IRMS) in food science have prompted the authors to use these new techniques to analyse bread and flour samples produced in southern Italy. The aim of this work was to find qualitative and quantitative information that could be exploited to characterise bread and flour samples. The analysis was carried out on tender and durum wheat flours and the breads obtained from them. Compositional differences among the samples were observed. Isotopic parameters revealed differences between the flour types.

HRMAS-nuclear magnetic resonance spectroscopy characterization of tomato “flavor varieties” from Almería (Spain)

“…In food science, most of the metabolic studies are based on liquid samples, juices or extracts. The analysis of food samples using HRMAS NMR has attracted much less attention (Brescia, Sgaramella, Ghelli, & Sacco, 2003;Castejón et al, 2010;Gil et al, 2000;Miglietta & Lamanna, 2006;Ritota, Marini, Sequi, & Valentini, 2010;Shintu & Caldarelli, 2005Shintu, Caldarelli, & Franke, 2007;Shintu, Ziarelli, & Caldarelli, 2004). The application of HRMAS NMR to the investigation of tomatoes remains almost unexploited (Deshmukh, Simpson, & Hatcher, 2003;Sobolev, Segre, & Lamanna, 2003).…”

Use of Arsenic Contaminated Irrigation Water for Lettuce Cropping: Effects on Soil, Groundwater, and Vegetal

“…The full width at half the height of most signals is in the order of about a hertz and is therefore comparable to the one obtained from the liquid sample equivalent. The chemical composition of many foodstuff like cheese [21,22], meat [23,24], wheat [25], and bread and flour [26] has been determined by means of 1 H-HRMAS-NMR.…”

Perfil químico de cultivares de feijão (phaseolus vulgaris) pela técnica de high resolution magic angle spinning (HR-MAS)

“…3 A aplicação dessa técnica em amostras de carne, farinha de trigo e pão resultou em informações qualitativas e quantitativas que foram utilizadas na caracterização e classificação das diferentes amostras. 12 Em trabalho anterior, Sacco e colaboradores também analisando farinha de trigo de diferentes regiões do sul da Itália, além de obterem informações sobre os constituintes químicos das amostras, verificaram tendências de discriminação quanto à origem geográfica das mesmas. 13 A técnica HR-MAS demonstrou ainda ser uma valiosa ferramenta no controle de qualidade de queijos, fornecendo informações sobre a caracterização organoléptica, origem e idade das amostras.…”