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Pocan P, Knapkiewicz M, Rachocki A, Oztop MH. Detection of Authenticity and Quality of the Turkish Delights (Lokum) by Means of Conventional and Fast Field Cycling Nuclear Magnetic Resonance Relaxometry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:12089-12101. [PMID: 34153190 PMCID: PMC8532161 DOI: 10.1021/acs.jafc.1c00943] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/14/2021] [Revised: 06/06/2021] [Accepted: 06/09/2021] [Indexed: 06/13/2023]
Abstract
Turkish delights (lokum) are traditional confectionery products that contain mainly sucrose as the sugar source and starch as the gelling agent. However, manufacturers sometimes might prefer to use corn syrup instead of sucrose to decrease the cost. This jeopardizes the originality of Turkish delights and leads to production of adulterated samples. In this study, Turkish delights were formulated using sucrose (original sample) and different types of corn syrups (SBF10, SCG40, and SCG60). Results clearly indicated that corn-syrup-containing samples had improved textural properties and were less prone to crystallization. However, this case affected authenticity of the products negatively. Both time domain nuclear magnetic resonance (TD NMR) and fast field cycling nuclear magnetic resonance (FFC NMR) techniques were found to be effective to discriminate the original samples from the corn-syrup-containing samples. In addition, quantitative analysis of FFC NMR showed that, apart from the rotational motions, molecules in Turkish delights (mainly water and also sugar molecules) undergo two types of translational dynamics.
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Affiliation(s)
- Pelin Pocan
- Department
of Food Engineering, Middle East Technical
University, 06800 Ankara, Turkey
| | | | - Adam Rachocki
- Institute
of Molecular Physics, Polish Academy of
Sciences, 60-179 Poznań, Poland
| | - Mecit Halil Oztop
- Department
of Food Engineering, Middle East Technical
University, 06800 Ankara, Turkey
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2
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Ancora D, Milavec J, Gradišek A, Cifelli M, Sepe A, Apih T, Zalar B, Domenici V. Sensitivity of Proton NMR Relaxation and Proton NMR Diffusion Measurements to Olive Oil Adulterations with Vegetable Oils. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:12081-12088. [PMID: 34014664 PMCID: PMC8532151 DOI: 10.1021/acs.jafc.1c00914] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/12/2021] [Revised: 04/11/2021] [Accepted: 05/07/2021] [Indexed: 05/27/2023]
Abstract
Olive oils and, in particular, extra-virgin olive oils (EVOOs) are one of the most frauded food. Among the different adulterations of EVOOs, the mixture of high-quality olive oils with vegetable oils is one of the most common in the market. The need for fast and cheap techniques able to detect extra-virgin olive oil adulterations was the main motivation for the present research work based on 1H NMR relaxation and diffusion measurements. In particular, the 1H NMR relaxation times, T1 and T2, measured at 2 and 100 MHz on about 60 EVOO samples produced in Italy are compared with those measured on four different vegetable oils, produced from macadamia nuts, linseeds, sunflower seeds, and soybeans. Self-diffusion coefficients on this set of olive oils and vegetable oil samples were measured by means of the 1H NMR diffusion ordered spectroscopy (DOSY) technique, showing that, except for the macadamia oil, other vegetable oils are characterized by an average diffusion coefficient sensibly different from extra-virgin olive oils. Preliminary tests based on both NMR relaxation and diffusometry methods indicate that eventual adulterations of EVOO with linseed oil and macadamia oil are the easiest and the most difficult frauds to be detected, respectively.
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Affiliation(s)
- Donatella Ancora
- Dipartimento
di Chimica e Chimica Industriale, Università
di Pisa, via Moruzzi, 3, 56124 Pisa, Italy
| | - Jerneja Milavec
- Department
of Condensed Matter Physics, Jožef
Stefan Institute, 39 Jamova Cesta, SI-1000, Ljubljana, Slovenia
| | - Anton Gradišek
- Department
of Condensed Matter Physics, Jožef
Stefan Institute, 39 Jamova Cesta, SI-1000, Ljubljana, Slovenia
| | - Mario Cifelli
- Dipartimento
di Chimica e Chimica Industriale, Università
di Pisa, via Moruzzi, 3, 56124 Pisa, Italy
| | - Ana Sepe
- Department
of Condensed Matter Physics, Jožef
Stefan Institute, 39 Jamova Cesta, SI-1000, Ljubljana, Slovenia
| | - Tomaž Apih
- Department
of Condensed Matter Physics, Jožef
Stefan Institute, 39 Jamova Cesta, SI-1000, Ljubljana, Slovenia
| | - Boštjan Zalar
- Department
of Condensed Matter Physics, Jožef
Stefan Institute, 39 Jamova Cesta, SI-1000, Ljubljana, Slovenia
| | - Valentina Domenici
- Dipartimento
di Chimica e Chimica Industriale, Università
di Pisa, via Moruzzi, 3, 56124 Pisa, Italy
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3
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Gradišek A, Cifelli M, Ancora D, Sepe A, Zalar B, Apih T, Domenici V. Analysis of Extra Virgin Olive Oils from Two Italian Regions by Means of Proton Nuclear Magnetic Resonance Relaxation and Relaxometry Measurements. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:12073-12080. [PMID: 33847493 PMCID: PMC8532148 DOI: 10.1021/acs.jafc.1c00622] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/29/2021] [Revised: 03/31/2021] [Accepted: 04/02/2021] [Indexed: 05/07/2023]
Abstract
The interest in development of new non-destructive methods for characterization of extra virgin olive oils (EVOOs) has been increasing in the recent years. Among different experimental techniques, nuclear magnetic resonance (NMR) relaxation measurements are very promising in the field of food characterization and authentication. In this study, we focused on relaxation times T1 and T2 measured at different magnetic field strengths (namely, 2, 100, and 400 MHz) and 1H NMR T1 relaxometry dispersions directly on olive oil samples without any chemical/physical treatments. A large set of EVOO samples produced in two regions of Italy, Tuscany and Apulia, were investigated by means of 1H NMR relaxation techniques. The relaxation studies reported here show several common features between the two sets of EVOO samples, thus indicating that relaxation properties, namely, the ranges of values of T1 and T2 at 2 and 100 MHz, are characteristic of EVOOs, independently from the cultivars, climate, and geographic origin. This is a promising result in view of quality control and monitoring.
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Affiliation(s)
- Anton Gradišek
- Department
of Condensed Matter Physics, Jožef
Stefan Institute, 39 Jamova Cesta, SI-1000 Ljubljana, Slovenia
| | - Mario Cifelli
- Dipartimento
di Chimica e Chimica Industriale, Università
di Pisa, Via Moruzzi 3, 56124 Pisa, Italy
| | - Donatella Ancora
- Dipartimento
di Chimica e Chimica Industriale, Università
di Pisa, Via Moruzzi 3, 56124 Pisa, Italy
| | - Ana Sepe
- Department
of Condensed Matter Physics, Jožef
Stefan Institute, 39 Jamova Cesta, SI-1000 Ljubljana, Slovenia
| | - Boštjan Zalar
- Department
of Condensed Matter Physics, Jožef
Stefan Institute, 39 Jamova Cesta, SI-1000 Ljubljana, Slovenia
| | - Tomaž Apih
- Department
of Condensed Matter Physics, Jožef
Stefan Institute, 39 Jamova Cesta, SI-1000 Ljubljana, Slovenia
| | - Valentina Domenici
- Dipartimento
di Chimica e Chimica Industriale, Università
di Pisa, Via Moruzzi 3, 56124 Pisa, Italy
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4
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Ozel B, Kruk D, Wojciechowski M, Osuch M, Oztop MH. Water Dynamics in Whey-Protein-Based Composite Hydrogels by Means of NMR Relaxometry. Int J Mol Sci 2021; 22:9672. [PMID: 34575838 PMCID: PMC8469572 DOI: 10.3390/ijms22189672] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2021] [Revised: 08/31/2021] [Accepted: 08/31/2021] [Indexed: 01/05/2023] Open
Abstract
Whey-protein-isolate-based composite hydrogels with encapsulated black carrot (Daucus carota) extract were prepared by heat-induced gelation. The hydrogels were blended with gum tragacanth, pectin and xanthan gum polysaccharides for modulating their properties. 1H spin-lattice relaxation experiments were performed in a broad frequency range, from 4 kHz to 30 MHz, to obtain insight into the influence of the different polysaccharides and of the presence of black carrot on dynamical properties of water molecules in the hydrogel network. The 1H spin-lattice relaxation data were decomposed into relaxation contributions associated with confined and free water fractions. The population of the confined water fraction and the value of the translation diffusion coefficient of water molecules in the vicinity of the macromolecular network were quantitatively determined on the basis of the relaxation data. Moreover, it was demonstrated that the translation diffusion is highly anisotropic (two-dimensional, 2D).
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Affiliation(s)
- Baris Ozel
- Department of Food Engineering, Middle East Technical University, Ankara 06800, Turkey; (B.O.); (M.H.O.)
- Department of Food Engineering, Ahi Evran University, Kirsehir 40100, Turkey
| | - Danuta Kruk
- Department of Physics & Biophysics, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Michala Oczapowskiego 4, 10-719 Olsztyn, Poland;
| | - Milosz Wojciechowski
- Faculty of Mathematics and Computer Science, University of Warmia and Mazury in Olsztyn, Sloneczna 54, 10-710 Olsztyn, Poland;
| | - Maciej Osuch
- Department of Physics & Biophysics, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Michala Oczapowskiego 4, 10-719 Olsztyn, Poland;
| | - Mecit Halil Oztop
- Department of Food Engineering, Middle East Technical University, Ankara 06800, Turkey; (B.O.); (M.H.O.)
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5
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Analysis of the Proton Spin–Lattice Relaxation in Wine and Hydroalcoholic Solutions. FOOD ANAL METHOD 2021. [DOI: 10.1007/s12161-021-02118-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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6
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Molecular-level insights into structure and dynamics in ionic liquids and polymer gel electrolytes. J Mol Liq 2021. [DOI: 10.1016/j.molliq.2021.115454] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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8
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Quantification of manganous ions in wine by NMR relaxometry. Talanta 2020; 209:120561. [PMID: 31892047 DOI: 10.1016/j.talanta.2019.120561] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2019] [Revised: 11/02/2019] [Accepted: 11/11/2019] [Indexed: 12/31/2022]
Abstract
Proton relaxation in model and real wines is investigated for the first time by fast field cycling NMR relaxometry. The relaxation mechanism unambiguously originates form proton interaction with paramagnetic ions naturally present in wines. Profiles of a white Chardonnay wine from Burgundy, a red Medoc, and model wines are well reproduced by Solomon-Bloembergen-Morgan equations. Relaxation is primarily governed by interactions with Mn2+. A straightforward model-independent quantification of the manganese ion concentration (down to few tens of μg/L) is proposed.
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Bielejewski M, Rachocki A, Kaszyńska J, Tritt-Goc J. The gelation influence on diffusion and conductivity enhancement effect in renewable ionic gels based on a LMWG. Phys Chem Chem Phys 2018; 20:5803-5817. [DOI: 10.1039/c7cp07740h] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Abstract
An enhanced ionic conductivity effect (EICE) in renewable organic ionic gels used to monitor the gel state condition and quality.
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Affiliation(s)
- M. Bielejewski
- Institute of Molecular Physics Polish Academy of Sciences
- 60-179 Poznan
- Poland
| | - A. Rachocki
- Institute of Molecular Physics Polish Academy of Sciences
- 60-179 Poznan
- Poland
| | - J. Kaszyńska
- Institute of Molecular Physics Polish Academy of Sciences
- 60-179 Poznan
- Poland
| | - J. Tritt-Goc
- Institute of Molecular Physics Polish Academy of Sciences
- 60-179 Poznan
- Poland
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10
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Rachocki A, Tritt-Goc J. Novel application of NMR relaxometry in studies of diffusion in virgin rape oil. Food Chem 2014; 152:94-9. [DOI: 10.1016/j.foodchem.2013.11.112] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2013] [Revised: 10/09/2013] [Accepted: 11/20/2013] [Indexed: 01/22/2023]
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11
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Lam L, Soong R, Sutrisno A, de Visser R, Simpson MJ, Wheeler HL, Campbell M, Maas WE, Fey M, Gorissen A, Hutchins H, Andrew B, Struppe J, Krishnamurthy S, Kumar R, Monette M, Stronks HJ, Hume A, Simpson AJ. Comprehensive multiphase NMR spectroscopy of intact ¹³C-labeled seeds. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:107-115. [PMID: 24354469 DOI: 10.1021/jf4045638] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
Seeds are complex entities composed of liquids, gels, and solids. NMR spectroscopy is a powerful tool for studying molecular structure but has evolved into two fields, solution and solid state. Comprehensive multiphase (CMP) NMR spectroscopy is capable of liquid-, gel-, and solid-state experiments for studying intact samples where all organic components are studied and differentiated in situ. Herein, intact (13)C-labeled seeds were studied by a variety of 1D/2D (1)H/(13)C experiments. In the mobile phase, an assortment of metabolites in a single (13)C-labeled wheat seed were identified; the gel phase was dominated by triacylglycerides; the semisolid phase was composed largely of carbohydrate biopolymers, and the solid phase was greatly influenced by starchy endosperm signals. Subsequently, the seeds were compared and relative similarities and differences between seed types discussed. This study represents the first application of CMP-NMR to food chemistry and demonstrates its general utility and feasibility for studying intact heterogeneous samples.
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Affiliation(s)
- Leayen Lam
- Department of Physical and Environment Sciences, University of Toronto Scarborough , 1265 Military Trail, Toronto, Ontario, Canada M1C 1A4
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