Time-Domain NMR in Quality Control: Standard Applications in Food

Todt, Harald; Guthausen, Gisela; Burk, Wolfgang; Schmalbein, Dieter; Kamlowski, A.

doi:10.1007/1-4020-3910-7_196

Cited by 16 publications

(15 citation statements)

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“…The magnetization of the hydrogen nuclei present in water, oil, and protein molecules in the seeds show distinctly diff erent relaxation patterns after the excitation pulse. This diff erence is utilized and the oil content in the seeds is noninvasively measured using a spin-echo pulse sequence (Todt et al, 2006). A pulse sequence extracting both the spin-lattice and spin-spin relaxation properties was used to analyze the protein content in cottonseeds using TD-NMR.…”

Section: Oil and Protein Quantifi Cationmentioning

confidence: 99%

Reduced Oil Accumulation in Cottonseeds Transformed with aBrassicaNonfunctional Allele of a Delta‐12 Fatty Acid Desaturase (FAD2)

et al. 2008

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In an effort to better understand the mechanisms that regulate oil accumulation and packaging in seeds, transgenic cotton lines were generated using a Brassica napus nonfunctional delta‐12 fatty acid desaturase (FAD2) gene under control of the phaseolin promoter. Seeds of numerous transgenic plant lines had reduced oil content compared with null‐segregating siblings or nontransformed seeds. Seed oil content was quantified by 1H‐NMR, and was reduced to 12% or less of seed weight in transgenics from 20% by weight in nontransformed controls. Light‐ and electron‐microscopic analyses of severely lowered lines, showed a reduction in overall cotyledon thickness and a disruption in cellular and subcellular organization. Lipid bodies and protein bodies were fewer in transgenics, and their size and distribution in cells was different than that in nontransformed seeds. Coincident with reduced storage reserves, sucrose levels were elevated in transgenic seeds. The overall effect of oil suppression was to selectively reduce the size of the embryo, but the seed coat and fiber properties remained unaffected in seeds. In fact there was a significant increase in lint percentage in all oil‐suppressed lines examined. Overall we propose that expression of the nonfunctional Bnfad2 allele in cottonseeds disrupts normal oil biosynthesis and provides for redirection of carbon reserves.

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Section: Oil and Protein Quantifi Cationmentioning

confidence: 99%

Reduced Oil Accumulation in Cottonseeds Transformed with aBrassicaNonfunctional Allele of a Delta‐12 Fatty Acid Desaturase (FAD2)

et al. 2008

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“…More than ten years ago, NMR came back in focus as a very eff ective, high-resolution, quality control method in food industry (91,92). Moreau and Guichard (88) demonstrated that this method can be used for the determination of interactions between fl avor compounds and high molecular, non-volatile food components, as well as the infl uence of these reactions on fl avor perception of processed foods.…”

Section: Nuclear Magnetic Resonance Spectroscopymentioning

confidence: 99%

“…The advantages of NMR spectroscopy are that minimal sample preparation is necessary, and practically every kind of biological fl uids or food extracts can be analyzed using this method (91,92,108). However, sensitivity is still a problem, and less abundant substances cannot be detected.…”

Section: Nuclear Magnetic Resonance Spectroscopymentioning

confidence: 99%

“…During the last twenty years, the development of high-speed computer technology and sophisticated hardware capable of processing a large number of results has growth enabled a fast growth of chemometrics. The most common defi nition of chemometrics is that it is 'a chemical discipline that uses mathematical, statistical and other methods based on formal logic for the construction or selection of optimum measurement methods and experimental designs and also the extraction of the most important information in the analysis of experimental data' (92,222). In a chemometric analysis, projecting tens of thousands of initial multidimensional data onto only a few axes is possible.…”

Section: Data Processing and Bioinformaticsmentioning

confidence: 99%

“…When placed in such new coordinates, interpretation of presented data is relatively easy. Consequently, it is not necessary to know the mathematical fundaments of a method in detail for the eff ective practical application of chemometrics -it is suffi cient to understand the main ideas of this approach (92). Bayés-García et al (195) used chemometrics for authentication of Iberian dry-cured ham.…”

Section: Data Processing and Bioinformaticsmentioning

confidence: 99%

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Foodomics and Food Safety: Where We Are

Andjelković

Gajdošik

Gašo-Sokač

et al. 2017

Food Technol. Biotechnol.

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SummaryThe power of foodomics as a discipline that is now broadly used for quality assurance of food products and adulteration identifi cation, as well as for determining the safety of food, is presented. Concerning sample preparation and application, maintenance of highly sophisticated instruments for both high-performance and high-throughput techniques, and analysis and data interpretation, special att ention has to be paid to the development of skilled analysts. The obtained data shall be integrated under a strong bioinformatics environment. Modern mass spectrometry is an extremely powerful analytical tool since it can provide direct qualitative and quantitative information about a molecule of interest from only a minute amount of sample. Quality of this information is infl uenced by the sample preparation procedure, the type of mass spectrometer used and the analyst's skills. Technical advances are bringing new instruments of increased sensitivity, resolution and speed to the market. Other methods presented here give additional information and can be used as complementary tools to mass spectrometry or for validation of obtained results. Genomics and transcriptomics, as well as affi nity-based methods, still have a broad use in food analysis. Serious drawbacks of some of them, especially the affi nity-based methods, are the cross-reactivity between similar molecules and the infl uence of complex food matrices. However, these techniques can be used for pre-screening in order to reduce the large number of samples. Great progress has been made in the application of bioinformatics in foodomics. These developments enabled processing of large amounts of generated data for both identifi cation and quantifi cation, and for corresponding modeling.

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An investigation of functional quality characteristics and water interactions of navy bean, chickpea, pea, and lentil flours

2022

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Legume flours are great sources of protein, dietary fiber, starch, minerals, and vitamins. In recent years, the utilization of different legume flours in food systems has gained attention due to their sustainable and functional properties. This study aimed to characterize and examine the water interactions of different legume flours: navy bean, chickpea, pea, and lentil. For this purpose, in addition to the standard techniques (proximal analysis, Fourier transform infrared, protein solubility, and water solubility/absorption index), time‐domain nuclear magnetic resonance (TD‐NMR) relaxometry was also performed to explain the molecular interactions in the flours. Based on the results, carbohydrate and protein content of legume flours varied from 67.44 to 72.23 (g/100 g dw) and 23.19 to 27.03 (g/100 g dw) with low fat (0.86–5.44 [g/100 g dw]) and moisture content (6.01–8.14 [g/100 g dw]). Despite the slight differences in their compositions being small, moisture, protein, and carbohydrate contents influenced flour–water interactions. Thus, flour–water mixtures were assessed, and findings showed that water solubility index (WSI) followed the order: chickpea > lentil > navy bean > pea, whereas water absorption index (WAI) followed the order: pea > navy bean > lentil > chickpea. T2 relaxation times measured by NMR and protein solubility results were also in accordance with these results. The results of this study demonstrated that legume flours that were investigated offered potential for commercial applications. Because various food applications require different flour–water interactions, a suitable flour can be selected by considering these results.

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Time-Domain NMR in Quality Control: Standard Applications in Food

Cited by 16 publications

References 1 publication

Reduced Oil Accumulation in Cottonseeds Transformed with aBrassicaNonfunctional Allele of a Delta‐12 Fatty Acid Desaturase (FAD2)

Reduced Oil Accumulation in Cottonseeds Transformed with aBrassicaNonfunctional Allele of a Delta‐12 Fatty Acid Desaturase (FAD2)

Foodomics and Food Safety: Where We Are

An investigation of functional quality characteristics and water interactions of navy bean, chickpea, pea, and lentil flours

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