1
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Trevelin AM, Vinhal JO, Viana LN, Saint'Pierre TD, Cassella RJ. Disruption of a three-component solution as a novel strategy for Cu and Ni extraction from vegetable oils for their determination by GF AAS. Food Chem 2024; 442:138492. [PMID: 38245986 DOI: 10.1016/j.foodchem.2024.138492] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2023] [Revised: 01/10/2024] [Accepted: 01/15/2024] [Indexed: 01/23/2024]
Abstract
In this work, we propose a novel approach for extracting Cu and Ni from vegetable oils (which can be expanded to other metals). The method is based on the transference of the analytes to an aqueous acid phase due to the disruption of a three-component solution. The extraction was carried out in two steps. In the first step, a three-component solution was prepared comprising the sample, 1-octanol, and HNO3 solution. Next, the homogeneous system was disrupted by adding 1.0 mL of deionized water, and two phases were formed. The aqueous extract deposited in the bottom of the flask was collected with a micropipette, and Cu and Ni were determined by graphite furnace atomic absorption spectrometry (GF AAS). The developed method presented limits of quantification (LOQ) of 0.25 and 0.17 ng g-1 for Cu and Ni, respectively, and was successfully applied in the analysis of eleven oil samples from different origins.
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Affiliation(s)
- Alex M Trevelin
- Departamento de Química Analítica, Universidade Federal Fluminense, Outeiro de São João Batista s/n, Centro, Niterói, RJ 24020-141, Brazil
| | - Jonas O Vinhal
- Instituto Federal de Educação, Ciência e Tecnologia do Maranhão (IFMA), Campus Açailândia, Avenida Projetada, s/n, Vila Progresso II, Açailândia, MA 65930-000, Brazil
| | - Laís N Viana
- Departamento de Química, Pontifícia Universidade Católica do Rio de Janeiro, Rua Marquês de São Vicente 225, Gávea, Rio de Janeiro, RJ 22451-900, Brazil
| | - Tatiana D Saint'Pierre
- Departamento de Química, Pontifícia Universidade Católica do Rio de Janeiro, Rua Marquês de São Vicente 225, Gávea, Rio de Janeiro, RJ 22451-900, Brazil
| | - Ricardo J Cassella
- Departamento de Química Analítica, Universidade Federal Fluminense, Outeiro de São João Batista s/n, Centro, Niterói, RJ 24020-141, Brazil.
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2
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Bao R, Tang F, Rich C, Hatzakis E. A comparative evaluation of low-field and high-field NMR untargeted analysis: Authentication of virgin coconut oil adulterated with refined coconut oil as a case study. Anal Chim Acta 2023; 1273:341537. [PMID: 37423668 DOI: 10.1016/j.aca.2023.341537] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2023] [Revised: 05/10/2023] [Accepted: 06/16/2023] [Indexed: 07/11/2023]
Abstract
Despite the advances in low-field nuclear magnetic resonance (NMR), there are limited spectroscopic applications for untargeted analysis and metabolomics. To evaluate its potential, we combined high-field and low-field NMR with chemometrics for the differentiation between virgin and refined coconut oil and for the detection of adulteration in blended samples. Although low-field NMR has less spectral resolution and sensitivity compared to high-field NMR, it was still able to achieve a differentiation between virgin and refined coconut oils, as well as between virgin coconut oil and blends, using principal component analysis (PCA), partial least squares discriminant analysis (PLS-DA), and random forest techniques. These techniques were not able to distinguish between blends with different levels of adulteration; however, partial least squares regression (PLSR) enabled the quantification of adulteration levels for both NMR approaches. Given the significant benefits of low-field NMR, including economic and user-friendly analysis and fitting in an industrial environment, this study establishes the proof of concept for its utilization in the challenging scenario of coconut oil authentication. Also, this method has the potential to be used for other similar applications that involve untargeted analysis.
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Affiliation(s)
- Ruiya Bao
- Department of Food Science and Technology, The Ohio State University, Columbus, OH, 43210, USA
| | - Fenfen Tang
- Department of Food Science and Technology, The Ohio State University, Columbus, OH, 43210, USA
| | - Cameron Rich
- Department of Food Science and Technology, The Ohio State University, Columbus, OH, 43210, USA
| | - Emmanuel Hatzakis
- Department of Food Science and Technology, The Ohio State University, Columbus, OH, 43210, USA; Foods for Health Discovery Theme, The Ohio State University, Columbus, OH, 43210, USA.
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3
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Jin G, Zhu Y, Cui C, Yang C, Hu S, Cai H, Ning J, Wei C, Li A, Hou R. Tracing the origin of Taiping Houkui green tea using 1H NMR and HS-SPME-GC-MS chemical fingerprints, data fusion and chemometrics. Food Chem 2023; 425:136538. [PMID: 37300997 DOI: 10.1016/j.foodchem.2023.136538] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2023] [Revised: 05/17/2023] [Accepted: 06/02/2023] [Indexed: 06/12/2023]
Abstract
The narrow geographical traceability of green tea is both important and challenging. This study aimed to establish multi-technology metabolomic and chemometric approaches to finely discriminate the geographic origins of green teas. Taiping Houkui green tea samples were analyzed by headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry and 1H NMR of polar (D2O) and non-polar (CDCl3). Common dimension, low-level and mid-level data fusion approaches were tested to verify if the combination of several analytical sources can improve the classification ability of samples from different origins. In assessments of tea from six origins, the single instrument data test set results in 40.00% to 80.00% accuracy. Data fusion improved single-instrument performance classification with mid-level data fusion to obtain 93.33% accuracy in the test set. These results provide comprehensive metabolomic insights into the origin of TPHK fingerprinting and open up new metabolomic approaches for quality control in the tea industry.
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Affiliation(s)
- Ge Jin
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China; Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, Anhui Agricultural University, Hefei 230036, China; International Joint Research Laboratory of Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China
| | - Yuanyuan Zhu
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China; Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, Anhui Agricultural University, Hefei 230036, China; International Joint Research Laboratory of Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China
| | - Chuanjian Cui
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China; Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, Anhui Agricultural University, Hefei 230036, China; International Joint Research Laboratory of Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China
| | - Chen Yang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China; Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, Anhui Agricultural University, Hefei 230036, China; International Joint Research Laboratory of Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China
| | - Shaode Hu
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China; Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, Anhui Agricultural University, Hefei 230036, China; International Joint Research Laboratory of Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China
| | - Huimei Cai
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China; Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, Anhui Agricultural University, Hefei 230036, China; International Joint Research Laboratory of Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China
| | - Jingming Ning
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China; Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, Anhui Agricultural University, Hefei 230036, China; International Joint Research Laboratory of Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China
| | - Chaoling Wei
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China; Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, Anhui Agricultural University, Hefei 230036, China; International Joint Research Laboratory of Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China
| | - Aoxia Li
- Anhui Lanxiang Houkui Tea Co., Ltd., Huangshan, Anhui 245703, China
| | - Ruyan Hou
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China; Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, Anhui Agricultural University, Hefei 230036, China; International Joint Research Laboratory of Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China.
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4
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Changes in physicochemical properties and lipid oxidation lead to the formation of mud on salted egg yolks during storage. Food Chem 2023; 409:135341. [PMID: 36586259 DOI: 10.1016/j.foodchem.2022.135341] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2022] [Revised: 11/27/2022] [Accepted: 12/26/2022] [Indexed: 12/28/2022]
Abstract
Salted egg yolk (SEY) becomes easily "muddy" during storage, leading to a decrease in the quality of salted eggs. The mechanism of SEY mudding was studied in this paper. The results showed that SEY hydrogen proton binding decreased, and SEY water and lipid fluidity increased during storage. In addition, the degree of lipid oxidation and monounsaturated fatty acids in salted egg yolk lipids (SEYL) increased, and primary oxidation products and secondary oxidation products were formed. Moreover, the structure of SEY was degraded to release lipids and proteins, and these proteins and lipids were re-emulsified to form new aggregates. Finally, by PLS-DA modeling analysis, it was found that the content of ω-3 polyunsaturated fatty acids and phospholipids changed significantly after SEY became muddy. These results suggest that the muddiness of SEY can primarily be attributed to higher fluidity and protein-lipid re-emulsification, and secondarily to the oxidation of SEYL.
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5
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Santos PDS, Silva GAR, Senes CER, Cruz VHM, Pizzo JS, Visentainer JV, Santos OO. Evaluation of the Stability of Popular Oils for Fittura Through Analytical Techniques. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2023. [DOI: 10.1080/15428052.2022.2119912] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Affiliation(s)
| | | | | | - Victor H. M. Cruz
- Department of Chemistry, State University of Maringá, Maringá, Brazil
| | - Jessica S. Pizzo
- Department of Chemistry, State University of Maringá, Maringá, Brazil
| | | | - Oscar O. Santos
- Department of Chemistry, State University of Maringá, Maringá, Brazil
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6
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Rossetto G, Kiraly P, Castañar L, Morris GA, Nilsson M. Improved Quantification by Nuclear Magnetic Resonance Spectroscopy of the Fatty Acid Ester Composition of Extra Virgin Olive Oils. ACS FOOD SCIENCE & TECHNOLOGY 2022; 2:1237-1242. [PMID: 36034339 PMCID: PMC9396653 DOI: 10.1021/acsfoodscitech.2c00057] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/23/2022] [Revised: 06/17/2022] [Accepted: 06/21/2022] [Indexed: 11/30/2022]
Affiliation(s)
- Gabriel Rossetto
- Department of Chemistry, University of Manchester, Oxford Road, ManchesterM13 9PL, UK
| | - Peter Kiraly
- Department of Chemistry, University of Manchester, Oxford Road, ManchesterM13 9PL, UK
| | - Laura Castañar
- Department of Chemistry, University of Manchester, Oxford Road, ManchesterM13 9PL, UK
| | - Gareth A. Morris
- Department of Chemistry, University of Manchester, Oxford Road, ManchesterM13 9PL, UK
| | - Mathias Nilsson
- Department of Chemistry, University of Manchester, Oxford Road, ManchesterM13 9PL, UK
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7
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Pajuelo A, Sánchez S, Pérez-Palacios T, Caballero D, Díaz J, Antequera T, Marcos CF. 1H NMR to analyse the lipid profile in the glyceride fraction of different categories of Iberian dry-cured hams. Food Chem 2022; 383:132371. [PMID: 35176716 DOI: 10.1016/j.foodchem.2022.132371] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2021] [Revised: 01/20/2022] [Accepted: 02/04/2022] [Indexed: 11/30/2022]
Abstract
The extraordinary organoleptic qualities of Iberian ham derive from the singular producing pig breed and from the traditional rearing conditions, both of which define its lipid content and composition. In this work 1H NMR spectroscopy is used for the first time to analyse the lipid profile of Iberian hams as determinant of quality. Quantification of fatty acids is readily obtained from the spectra, with the monounsaturated fatty acids standing out, especially in the higher quality hams. Unprecedently, triacylglyceride hydrolysis products formed during the curing process can also be directly detected and quantified. Furthermore, chemometric analysis of the NMR data allows to classify Iberian hams according to the pig's crossbreed and feeding regime. Principal component analysis shows fatty acid unsaturation and triacylglyceride hydrolysis as discriminating variables. 1H NMR spectroscopy has thus revealed as a convenient and powerful tool for the lipid analysis and classification of Iberian hams and for detection of fraud.
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Affiliation(s)
- Abraham Pajuelo
- Institute of Meat and Meat Products, Universidad de Extremadura, Cáceres 10003, Spain; Laboratory of Bioorganic Chemistry & Membrane Biophysics (L.O.B.O.), Universidad de Extremadura, Cáceres 10003, Spain
| | - Soledad Sánchez
- Institute of Meat and Meat Products, Universidad de Extremadura, Cáceres 10003, Spain
| | | | - Daniel Caballero
- Institute of Meat and Meat Products, Universidad de Extremadura, Cáceres 10003, Spain
| | - Jesús Díaz
- Laboratory of Bioorganic Chemistry & Membrane Biophysics (L.O.B.O.), Universidad de Extremadura, Cáceres 10003, Spain
| | - Teresa Antequera
- Institute of Meat and Meat Products, Universidad de Extremadura, Cáceres 10003, Spain
| | - Carlos F Marcos
- Laboratory of Bioorganic Chemistry & Membrane Biophysics (L.O.B.O.), Universidad de Extremadura, Cáceres 10003, Spain.
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8
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Siudem P, Zielińska A, Paradowska K. Application of 1H NMR in the study of fatty acids composition of vegetable oils. J Pharm Biomed Anal 2022; 212:114658. [DOI: 10.1016/j.jpba.2022.114658] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2021] [Revised: 02/06/2022] [Accepted: 02/08/2022] [Indexed: 10/19/2022]
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9
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Polese R, Pintus E, Nuvoli L, Tiana M, Pintus S, Satta G, Beccu A, Gaspa S, Carraro M, De Luca L, Azzena U, Pisano L. Aquivion perfluorosulfonic superacid as an effective catalyst for selective epoxidation of vegetable oils. ROYAL SOCIETY OPEN SCIENCE 2022; 9:211554. [PMID: 35601448 PMCID: PMC9043701 DOI: 10.1098/rsos.211554] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/04/2021] [Accepted: 03/22/2022] [Indexed: 05/03/2023]
Abstract
The acid-promoted epoxidation of vegetable oils was studied using a variety of acidic ion exchange resins as heterogeneous acid catalysts. Quantitative and selective epoxidation of a series of vegetable oils with different composition of saturated, mono-, di- and tri-unsaturated fatty acids was obtained upon identification of the more efficient catalyst and experimental conditions. Furthermore, optimized reaction conditions were successfully applied to the epoxidation of a waste cooking oil, thus extending our procedure to the valorization of a biowaste, an area of increasing importance within a more sustainable society. The use of quantitative 1HNMR besides making accurate evaluation of the amounts of reagents to be employed and of the selectivity, allowed facile and rapid quantification of mono-, di- and tri-epoxides, thus providing an indirect indication on the fatty acid composition of the vegetable oils, even in the presence of very low quantities of linolenic acid.
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Affiliation(s)
- Riccardo Polese
- Dipartimento di Chimica e Farmacia, Università degli Studi di Sassari, Via Vienna 2 07100, Sassari, Italy
| | - Elisa Pintus
- Dipartimento di Chimica e Farmacia, Università degli Studi di Sassari, Via Vienna 2 07100, Sassari, Italy
| | - Luca Nuvoli
- Dipartimento di Chimica e Farmacia, Università degli Studi di Sassari, Via Vienna 2 07100, Sassari, Italy
| | - Monica Tiana
- Dipartimento di Chimica e Farmacia, Università degli Studi di Sassari, Via Vienna 2 07100, Sassari, Italy
| | - Salvatore Pintus
- Dipartimento di Chimica e Farmacia, Università degli Studi di Sassari, Via Vienna 2 07100, Sassari, Italy
| | - Giuseppe Satta
- Dipartimento di Chimica e Farmacia, Università degli Studi di Sassari, Via Vienna 2 07100, Sassari, Italy
| | - Andrea Beccu
- Dipartimento di Chimica e Farmacia, Università degli Studi di Sassari, Via Vienna 2 07100, Sassari, Italy
| | - Silvia Gaspa
- Dipartimento di Chimica e Farmacia, Università degli Studi di Sassari, Via Vienna 2 07100, Sassari, Italy
| | - Massimo Carraro
- Dipartimento di Chimica e Farmacia, Università degli Studi di Sassari, Via Vienna 2 07100, Sassari, Italy
| | - Lidia De Luca
- Dipartimento di Chimica e Farmacia, Università degli Studi di Sassari, Via Vienna 2 07100, Sassari, Italy
| | - Ugo Azzena
- Dipartimento di Chimica e Farmacia, Università degli Studi di Sassari, Via Vienna 2 07100, Sassari, Italy
| | - Luisa Pisano
- Dipartimento di Chimica e Farmacia, Università degli Studi di Sassari, Via Vienna 2 07100, Sassari, Italy
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10
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1H NMR and chemometric methods in verification of hemp-seed oil quality. J Pharm Biomed Anal 2022; 212:114650. [DOI: 10.1016/j.jpba.2022.114650] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2021] [Revised: 02/03/2022] [Accepted: 02/04/2022] [Indexed: 11/23/2022]
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11
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Rifna EJ, Pandiselvam R, Kothakota A, Subba Rao KV, Dwivedi M, Kumar M, Thirumdas R, Ramesh SV. Advanced process analytical tools for identification of adulterants in edible oils - A review. Food Chem 2022; 369:130898. [PMID: 34455326 DOI: 10.1016/j.foodchem.2021.130898] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2021] [Revised: 07/16/2021] [Accepted: 08/16/2021] [Indexed: 12/16/2022]
Abstract
This review summarizes the use of spectroscopic processes-based analytical tools coupled with chemometric techniques for the identification of adulterants in edible oil. Investigational approaches of process analytical tools such asspectroscopy techniques, nuclear magnetic resonance (NMR), hyperspectral imaging (HSI), e-tongue and e-nose combined with chemometrics were used to monitor quality of edible oils. Owing to the variety and intricacy of edible oil properties along with the alterations in attributes of the PAT tools, the reliability of the tool used and the operating factors are the crucial components which require attention to enhance the efficiency in identification of adulterants. The combination of process analytical tools with chemometrics offers a robust technique with immense chemotaxonomic potential. These involves identification of adulterants, quality control, geographical origin evaluation, process evaluation, and product categorization.
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Affiliation(s)
- E J Rifna
- Department of Food Process Engineering, National Institute of Technology, Rourkela 769008, Odisha, India
| | - R Pandiselvam
- Physiology, Biochemistry and Post-Harvest Technology Division, ICAR - Central Plantation Crops Research Institute, Kasaragod 671 124, Kerala, India.
| | - Anjineyulu Kothakota
- Agro-Processing & Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum 695 019, Kerala, India.
| | - K V Subba Rao
- Agricultural and Food Engineering Department, Indian Institute of Technology, Kharagpur, West Bengal 721302, India
| | - Madhuresh Dwivedi
- Department of Food Process Engineering, National Institute of Technology, Rourkela 769008, Odisha, India
| | - Manoj Kumar
- Chemical and Biochemical Processing Division, ICAR-Central Institute for Research on Cotton Technology, Matunga, Mumbai 400019, India
| | - Rohit Thirumdas
- Department of Food Process Technology, College of Food Science and Technology, PJTSAU, Telangana, India
| | - S V Ramesh
- Physiology, Biochemistry and Post-Harvest Technology Division, ICAR - Central Plantation Crops Research Institute, Kasaragod 671 124, Kerala, India
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12
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Jiang X, Yang D, Xiang G, Hu L. Determination of cis/trans fatty acid contents in edible oils by 1H NMR spectroscopy in association with multivariate calibration. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2021.104195] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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13
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Evaluation of the storage-associated changes in the fatty acid profile of oat-based gluten-free cookies prepared with different fats. Food Sci Biotechnol 2020; 29:759-767. [PMID: 32523785 DOI: 10.1007/s10068-019-00720-7] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2019] [Revised: 11/07/2019] [Accepted: 11/22/2019] [Indexed: 10/25/2022] Open
Abstract
This study was carried out to investigate storage-associated changes in the fatty acid profile (with GC and 1H-NMR techniques) of oat-based gluten-free cookies prepared with different fats: margarine (MAR), butter (BUT), lard (LAR), refined palm oil (RPO), refined palm oil with stearin (RPOS), and hydrogenated palm oil (HPO). GC analysis indicated that palmitic and stearic acid were the predominant saturated fatty acids (SFAs), regardless of the type of fat used. cis-Oleic acid represented the major monounsaturated fatty acid (MUFA), while cis-linoleic acid was the most abundant polyunsaturated fatty acid (PUFA). After 6 months of storage, a significant decreasing trend in SFA concentration was observed for LAR and RPOS cookies, while a decrease in MUFA concentration was observed only for HPO cookies. In fresh cookies and in cookies stored for 6 months, the contents of SFA, MUFA, and PUFA determined by GC were positively correlated with those determined by 1H-NMR (r > 0.90).
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14
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San Martín E, Avenoza A, Peregrina JM, Busto JH. Solvent-based strategy improves the direct determination of key parameters in edible fats and oils by 1 H NMR. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:1726-1734. [PMID: 31821564 DOI: 10.1002/jsfa.10193] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/03/2019] [Revised: 12/04/2019] [Accepted: 12/05/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND Edible fats and oils are very important in nutrition and as a main source of energy and are also essential nutrients. There are several methods for the analysis of edible fats and oils, but nowadays nuclear magnetic resonance (NMR) is emerging as a powerful tool (albeit complex and high-tech demanding) to identify, quantify, and differentiate many types of food, including fats and oils. In this sense, the challenges of this technique are the simplification of methodology and taking advantage of a 400 MHz NMR instrument. RESULTS Through an adequate mixture of solvents, we have developed a methodology to quantify essential parameters in edible fats and oils, including 1,2-diacylglycerol, 1,3-diacylglycerol, and 1-monoacylglycerol, by using a single experiment and without the need for matrix derivatization. CONCLUSION This methodology has been successfully applied to the analysis of olive, sunflower, corn, sesame, and peanut oils, as well as butter, walnut, salmon, and spicy pork sausage. Moreover, the evolution of thermal oxidation and lipolysis of virgin olive oil and sunflower has been analyzed. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Emilio San Martín
- Departamento de Química, Centro de Investigación en Síntesis Química (CISQ), Universidad de La Rioja, Logroño, Spain
| | - Alberto Avenoza
- Departamento de Química, Centro de Investigación en Síntesis Química (CISQ), Universidad de La Rioja, Logroño, Spain
| | - Jesús M Peregrina
- Departamento de Química, Centro de Investigación en Síntesis Química (CISQ), Universidad de La Rioja, Logroño, Spain
| | - Jesús H Busto
- Departamento de Química, Centro de Investigación en Síntesis Química (CISQ), Universidad de La Rioja, Logroño, Spain
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15
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Vafaei N, Marat K, Eskin MNA, Rempel CB, Jones PJH, Scanlon MG. Nuclear Magnetic Resonance Spectroscopy: A Versatile Tool for Qualitative and Quantitative Analysis of an Emulsifier Mixture of Soybean Oil. J AM OIL CHEM SOC 2020. [DOI: 10.1002/aocs.12303] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Nazanin Vafaei
- Department of Food and Human Nutritional SciencesUniversity of Manitoba Winnipeg MB R3T 2N2 Canada
| | - Kirk Marat
- Department of ChemistryUniversity of Manitoba Canada Winnipeg MB R3T 2N2 Canada
| | - Michael N. A. Eskin
- Department of Food and Human Nutritional SciencesUniversity of Manitoba Winnipeg MB R3T 2N2 Canada
| | - Curtis B. Rempel
- Crop Production and Innovation, Canola Council of Canada Winnipeg MB R3B 0T6 Canada
| | - Peter J. H. Jones
- Department of Food and Human Nutritional SciencesUniversity of Manitoba Winnipeg MB R3T 2N2 Canada
| | - Martin G. Scanlon
- Department of Food and Human Nutritional SciencesUniversity of Manitoba Winnipeg MB R3T 2N2 Canada
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16
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Zhu M, Shi T, Luo X, Tang L, Liao H, Chen Y. Determination of the Oxidative Stability of Camellia Oils Using a Chemometrics Tool Based on 1H NMR Spectra and α-Tocopherol Content. Anal Chem 2020; 92:932-939. [PMID: 31756083 DOI: 10.1021/acs.analchem.9b03787] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Abstract
This study, for the first time, predicts oxidative stability in camellia oils by partial least squares (PLS) built with proton nuclear magnetic resonance (1H NMR) and α-tocopherol content. The prediction models were established by the PLS method. Outlier detection, latent variables optimization, data pretreatment, and important variables selection were applied for models optimization. All the developed models exhibited good performance as indicated by R2 > 0.895 and root mean square error of estimation and root mean square error of prediction less than 0.322 and 0.307. For verification of the contribution of 1H NMR spectra and α-tocopherol for prediction performance, a PLS model with fatty acids composition instead of 1H NMR spectra and one with only 1H NMR spectra as input variables were developed, respectively. The results showed that the model based on 1H NMR data was more accurate and precise than that based on fatty acid composition data. And the performance of the models was significantly degraded without α-tocopherol as input variables.
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Affiliation(s)
- MengTing Zhu
- State Key Laboratory of Food Science and Technology , Nanchang University , Nanchang 330047 , People's Republic of China
| | - Ting Shi
- State Key Laboratory of Food Science and Technology , Nanchang University , Nanchang 330047 , People's Republic of China
| | - Xiang Luo
- Jiangxi Institute of Analysis and Testing , Nanchang 330029 , People's Republic of China
| | - LiJun Tang
- Food Inspection and Testing Institute of Jiangxi Province , Nanchang 330046 , People's Republic of China
| | - HongXia Liao
- State Key Laboratory of Food Science and Technology , Nanchang University , Nanchang 330047 , People's Republic of China
| | - Yi Chen
- State Key Laboratory of Food Science and Technology , Nanchang University , Nanchang 330047 , People's Republic of China
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Lipid Profiling and Stable Isotopic Data Analysis for Differentiation of Extra Virgin Olive Oils Based on Their Origin. Molecules 2019; 25:molecules25010004. [PMID: 31861325 PMCID: PMC6982832 DOI: 10.3390/molecules25010004] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2019] [Revised: 12/03/2019] [Accepted: 12/11/2019] [Indexed: 01/01/2023] Open
Abstract
To differentiate extra virgin olive oils (EVOO) according to the origin of purchase, such as monocultivar Italian EVOO with protected denomination of origin (PDO) and commercially-blended EVOO purchased in supermarkets, a number of samples was subjected to the analysis of various lipid species by liquid chromatography/mass spectrometry (LC-ESI-MS/MS, LC-ESI-IT-MS) and proton nuclear magnetic resonance analysis (1H-NMR). Many putative chemical markers were extracted as differentiators by uni- and multivariate statistical analysis. Commercially-blended EVOO contained higher concentrations of the majority of minor lipids, including free fatty acids, their alkyl (methyl and ethyl) esters, monoglycerides, and diglycerides, which may be indicative of a higher degree of triglyceride lipolysis in these than in monocultivar PDO EVOO. Triterpenoids and particular TAG species were also found in higher proportions in the samples from the commercially-blended EVOO class, suggesting a possible influence of factors such as the cultivar and geographical origin. The largest differences between the classes were determined for the concentrations of uvaol and oleanolic acid. The results of the analysis by isotopic ratio mass spectrometry (IRMS) were reasonably consistent with the information about the geographical origin declared on the labels of the investigated EVOOs, showing considerable variability, which possibly also contributed to the differences in lipid composition observed between the two investigated classes of EVOO.
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Velásquez-Valle R, Villa-Ruano N, Hidalgo-Martínez D, Zepeda-Vallejo LG, Pérez-Hernández N, Reyes-López CA, Reyes-Cervantes E, Medina-Melchor DL, Becerra-Martínez E. Revealing the 1H NMR metabolome of mirasol chili peppers (Capsicum annuum) infected by Candidatus Phytoplasma trifolii. Food Res Int 2019; 131:108863. [PMID: 32247466 DOI: 10.1016/j.foodres.2019.108863] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2019] [Revised: 11/21/2019] [Accepted: 11/23/2019] [Indexed: 01/07/2023]
Abstract
The infection of Capsicum annuum cv. mirasol by Candidatus Phytoplasma trifolii (16SrVI) causes devastating crop losses in northern Mexico. This study addresses the metabolomics profiling of mirasol chili peppers (Capsicum annuum cv. mirasol) infected by Candidatus Phytoplasma trifolii. For this study, 25 diseased fruits and 25 healthy fruits were used. Principal component analysis (PCA) and orthogonal projections to latent structures discriminant analysis (OPLS-DA) revealed dramatic changes in the content of 42 metabolites which were identified in diseased and healthy mirasol chili peppers. The endogenous levels of fructose, glucose and formic acid were substantially decreased in the diseased chili peppers. In the same group of samples, high concentrations of alanine, asparagine, fumaric acid, sucrose and threonine were observed. The content of Choline didńt present a significant difference. This evidence supports the fact that Candidatus Phytoplasma trifolii infection reduces de CO2 fixation into carbohydrates, decreases invertase activity, and inhibits glycolysis in the diseased plant tissues. The levels of ascorbic acid, capsaicin and dihydrocapsaicinin in diseased fruits were dramatically decreased, suggesting that Candidatus Phytoplasma trifolii can reduce the pungency and the nutraceutical value of mirasol chili peppers.
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Affiliation(s)
- Rodolfo Velásquez-Valle
- INIFAP-Campo Experimental Zacatecas, Km. 24.5 Carretera Zacatecas-Fresnillo. Apdo, Postal # 18, Calera de V. R., Zacatecas, México CP 98500, Mexico
| | - Nemesio Villa-Ruano
- CONACyT-Centro Universitario de Vinculación y Transferencia de Tecnología, Benemérita Universidad Autónoma de Puebla, CP 72570 Puebla, Mexico
| | - Diego Hidalgo-Martínez
- Department of Plant and Microbial Biology, University of California, 111 Koshland Hall, MC-3102, Berkeley, CA 94720-3102, USA
| | - L Gerardo Zepeda-Vallejo
- Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Prol. de Carpio y Plan de Ayala S/N, Col. Santo Tomás, Delegación Miguel Hidalgo, Ciudad de México 11340, Mexico
| | - Nury Pérez-Hernández
- Escuela Nacional de Medicina y Homeopatía, Instituto Politécnico Nacional, Guillermo Massieu Helguera, No. 239, Fracc. "La Escalera", Ticomàn, Ciudad de México 07320, Mexico
| | - Cesar A Reyes-López
- Escuela Nacional de Medicina y Homeopatía, Instituto Politécnico Nacional, Guillermo Massieu Helguera, No. 239, Fracc. "La Escalera", Ticomàn, Ciudad de México 07320, Mexico
| | - Eric Reyes-Cervantes
- Centro Universitario de Vinculación y Transferencia de Tecnología, Benemérita Universidad Autónoma de Puebla, CP 72570 Puebla, Mexico
| | - Diana L Medina-Melchor
- Centro de Nanociencias y Micro y Nanotecnologías, Instituto Politécnico Nacional, Av. Luis Enrique Erro S/N, Unidad Profesional Adolfo López Mateos, Zacatenco, Delegación Gustavo A. Madero, Ciudad de México 07738, Mexico
| | - Elvia Becerra-Martínez
- Centro de Nanociencias y Micro y Nanotecnologías, Instituto Politécnico Nacional, Av. Luis Enrique Erro S/N, Unidad Profesional Adolfo López Mateos, Zacatenco, Delegación Gustavo A. Madero, Ciudad de México 07738, Mexico.
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Cai S, Zhang Y, Xia F, Shen G, Feng J. An expert system based on 1H NMR spectroscopy for quality evaluation and adulteration identification of edible oils. J Food Compost Anal 2019. [DOI: 10.1016/j.jfca.2019.103316] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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20
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Mannu A, Ferro M, Dugoni GC, Panzeri W, Petretto GL, Urgeghe P, Mele A. Improving the recycling technology of waste cooking oils: Chemical fingerprint as tool for non-biodiesel application. WASTE MANAGEMENT (NEW YORK, N.Y.) 2019; 96:1-8. [PMID: 31376953 DOI: 10.1016/j.wasman.2019.07.014] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/13/2019] [Revised: 07/04/2019] [Accepted: 07/06/2019] [Indexed: 06/10/2023]
Abstract
Samples of sunflower Waste Cooking Oils (WCOs) subjected to several cycles of frying were treated with water under four different combinations of temperature and pH. Several aspects of the chemical composition of edible, non-treated and processed samples was determined by three different analytic techniques: headspace Solid-Phase Microextraction (HS-SPME) coupled with gas-chromatography (GC), 1H NMR spectroscopy and ESI-MS spectrometry. Thus, a characteristic chemical fingerprint of each sample was derived and proposed as useful set of tools for the optimization of recycling of WCOs. On the basis of the presented results, a mini-plant for the production of bio-lubricants and bio-solvents with a circular economy approach was designed and herein described.
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Affiliation(s)
- Alberto Mannu
- Department of Chemistry, Materials and Chemical Engineering "G. Natta", Politecnico di Milano, Piazza L. da Vinci 32, 20133 Milano, Italy.
| | - Monica Ferro
- Department of Chemistry, Materials and Chemical Engineering "G. Natta", Politecnico di Milano, Piazza L. da Vinci 32, 20133 Milano, Italy
| | - Greta Colombo Dugoni
- Department of Chemistry, Materials and Chemical Engineering "G. Natta", Politecnico di Milano, Piazza L. da Vinci 32, 20133 Milano, Italy
| | - Walter Panzeri
- CNR-ICRM Istituto di Chimica del Riconoscimento Molecolare, "U.O.S. Milano Politecnico", Via L. Mancinelli, 7, 20131 Milano, Italy
| | - Giacomo Luigi Petretto
- Dipartimento di Agraria, Università degli Studi di Sassari, Viale Italia, 39, 07100 Sassari, Italy
| | - Paolo Urgeghe
- Dipartimento di Agraria, Università degli Studi di Sassari, Viale Italia, 39, 07100 Sassari, Italy
| | - Andrea Mele
- Department of Chemistry, Materials and Chemical Engineering "G. Natta", Politecnico di Milano, Piazza L. da Vinci 32, 20133 Milano, Italy; CNR-ICRM Istituto di Chimica del Riconoscimento Molecolare, "U.O.S. Milano Politecnico", Via L. Mancinelli, 7, 20131 Milano, Italy.
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Avocado Oil: Characteristics, Properties, and Applications. Molecules 2019; 24:molecules24112172. [PMID: 31185591 PMCID: PMC6600360 DOI: 10.3390/molecules24112172] [Citation(s) in RCA: 56] [Impact Index Per Article: 11.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2019] [Revised: 06/06/2019] [Accepted: 06/08/2019] [Indexed: 12/20/2022] Open
Abstract
Avocado oil has generated growing interest among consumers due to its nutritional and technological characteristics, which is evidenced by an increase in the number of scientific articles that have been published on it. The purpose of the present research was to discuss the extraction methods, chemical composition, and various applications of avocado oil in the food and medicine industries. Our research was carried out through a systematic search in scientific databases. Even though there are no international regulations concerning the quality of avocado oil, some authors refer to the parameters used for olive oil, as stated by the Codex Alimentarius or the International Olive Oil Council. They indicate that the quality of avocado oil will depend on the quality and maturity of the fruit and the extraction technique in relation to temperature, solvents, and conservation. While the avocado fruit has been widely studied, there is a lack of knowledge about avocado oil and the potential health effects of consuming it. On the basis of the available data, avocado oil has established itself as an oil that has a very good nutritional value at low and high temperatures, with multiple technological applications that can be exploited for the benefit of its producers.
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Zhu M, Shi T, Chen Y, Luo S, Leng T, Wang Y, Guo C, Xie M. Prediction of fatty acid composition in camellia oil by 1H NMR combined with PLS regression. Food Chem 2019; 279:339-346. [DOI: 10.1016/j.foodchem.2018.12.025] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2018] [Revised: 11/26/2018] [Accepted: 12/06/2018] [Indexed: 12/15/2022]
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Li Y, Mao W, Liu C, Zhang X, Wang J. Quantitative Determination of Fatty Acid Compositions in Edible Oils Using J-Selective 13C QDEPT. FOOD ANAL METHOD 2019. [DOI: 10.1007/s12161-019-01432-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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24
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Schripsema J. Similarity and differential NMR spectroscopy in metabolomics: application to the analysis of vegetable oils with 1H and 13C NMR. Metabolomics 2019; 15:39. [PMID: 30843128 DOI: 10.1007/s11306-019-1502-9] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 12/31/2018] [Accepted: 02/23/2019] [Indexed: 02/06/2023]
Abstract
INTRODUCTION In NMR based metabolomics there is a need for tools to easily compare spectra and to extract the maximum of information from the data. OBJECTIVES The calculation of similarity and performing differential NMR spectroscopy provides important additional information for classification and validation in metabolomics experiments. METHODS From 13 different vegetable oils samples were analysed by 1H and 13C NMR. The similarity between spectra was calculated and differential NMR spectroscopy was used to discover marker compounds. RESULTS The similarity between the individual spectra was calculated for the spectra of all samples. The similarity was used to verify and improve the alignment. For vegetable oils which showed a high similarity, e.g. chia seed oil and linseed oil, differential NMR spectroscopy was used to discover marker compounds. CONCLUSIONS The calculation of similarity is an important tool to reveal variability between samples and spectra and can be used to verify data sets and improve alignment or binning procedures. With differential spectroscopy marker compounds are easily discovered. The methods can be seen as an important addition to the routine procedures of metabolomics experiments.
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Affiliation(s)
- Jan Schripsema
- Grupo Metabolômica, Laboratório de Ciências Quimicas, Universidade Estadual do Norte Fluminense, Av. Alberto Lamego, 2000, Campos dos Goytacazes, RJ, 28013-602, Brazil.
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25
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Multiple Assignment Recovered Analysis (MARA) NMR for a Direct Food Labeling: the Case Study of Olive Oils. FOOD ANAL METHOD 2019. [DOI: 10.1007/s12161-019-01460-4] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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NMR-based and chemometric approaches applicable to adulteration studies for assessment of the botanical origin of edible oils. Journal of Food Science and Technology 2018; 56:507-511. [PMID: 30728595 DOI: 10.1007/s13197-018-3485-3] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/18/2018] [Accepted: 10/29/2018] [Indexed: 01/03/2023]
Abstract
The health benefits of edible oils, especially promoted by ω3 and ω9 fatty acids, have been associated with their botanical origin. In order to investigate fatty acid profiles, we assessed Brazil nut, chia, linseed, sesame (toasted and raw), and soybean oils by 1H nuclear magnetic resonance (1H NMR) and chemometrics. PCA plots revealed important relationships between chemical composition and botanical origin for reference and commercial samples. Strong evidence of commercial Brazil nut oil adulteration was confirmed using a spiking procedure. Our findings show that NMR and chemometrics are successful tools for correlating fatty acid profile with botanical origin, which can be suitable for detecting sample adulteration.
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Giese E, Winkelmann O, Rohn S, Fritsche J. Determining quality parameters of fish oils by means of 1H nuclear magnetic resonance, mid-infrared, and near-infrared spectroscopy in combination with multivariate statistics. Food Res Int 2018; 106:116-128. [DOI: 10.1016/j.foodres.2017.12.041] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2017] [Revised: 11/07/2017] [Accepted: 12/14/2017] [Indexed: 02/03/2023]
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Gouilleux B, Marchand J, Charrier B, Remaud G, Giraudeau P. High-throughput authentication of edible oils with benchtop Ultrafast 2D NMR. Food Chem 2018; 244:153-158. [DOI: 10.1016/j.foodchem.2017.10.016] [Citation(s) in RCA: 68] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2017] [Revised: 10/02/2017] [Accepted: 10/05/2017] [Indexed: 11/25/2022]
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Dinovitser A, Valchev DG, Abbott D. Terahertz time-domain spectroscopy of edible oils. ROYAL SOCIETY OPEN SCIENCE 2017; 4:170275. [PMID: 28680681 PMCID: PMC5493923 DOI: 10.1098/rsos.170275] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/25/2017] [Accepted: 05/30/2017] [Indexed: 05/04/2023]
Abstract
Chemical degradation of edible oils has been studied using conventional spectroscopic methods spanning the spectrum from ultraviolet to mid-IR. However, the possibility of morphological changes of oil molecules that can be detected at terahertz frequencies is beginning to receive some attention. Furthermore, the rapidly decreasing cost of this technology and its capability for convenient, in situ measurement of material properties, raises the possibility of monitoring oil during cooking and processing at production facilities, and more generally within the food industry. In this paper, we test the hypothesis that oil undergoes chemical and physical changes when heated above the smoke point, which can be detected in the 0.05-2 THz spectral range, measured using the conventional terahertz time-domain spectroscopy technique. The measurements demonstrate a null result in that there is no significant change in the spectra of terahertz optical parameters after heating above the smoke point for 5 min.
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Affiliation(s)
- Alex Dinovitser
- School of Electrical and Electronic Engineering, University of Adelaide, Adelaide, South Australia, 5005, Australia
- Author for correspondence: Alex Dinovitser e-mail:
| | - Dimitar G. Valchev
- School of Electrical and Electronic Engineering, University of Adelaide, Adelaide, South Australia, 5005, Australia
- School of Engineering and Innovation, The Open University, Milton Keynes MK7 6AA, UK
| | - Derek Abbott
- School of Electrical and Electronic Engineering, University of Adelaide, Adelaide, South Australia, 5005, Australia
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Castejón D, Herrera A, Heras Á, Cambero I, Mateos-Aparicio I. Oil Quality Control of Culinary Oils Subjected to Deep-Fat Frying Based on NMR and EPR Spectroscopy. FOOD ANAL METHOD 2017. [DOI: 10.1007/s12161-016-0778-x] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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32
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Castejón D, Fricke P, Cambero MI, Herrera A. Automatic ¹H-NMR Screening of Fatty Acid Composition in Edible Oils. Nutrients 2016; 8:93. [PMID: 26891323 PMCID: PMC4772056 DOI: 10.3390/nu8020093] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2015] [Revised: 01/14/2016] [Accepted: 01/29/2016] [Indexed: 11/30/2022] Open
Abstract
In this work, we introduce an NMR-based screening method for the fatty acid composition analysis of edible oils. We describe the evaluation and optimization needed for the automated analysis of vegetable oils by low-field NMR to obtain the fatty acid composition (FAC). To achieve this, two scripts, which automatically analyze and interpret the spectral data, were developed. The objective of this work was to drive forward the automated analysis of the FAC by NMR. Due to the fact that this protocol can be carried out at low field and that the complete process from sample preparation to printing the report only takes about 3 min, this approach is promising to become a fundamental technique for high-throughput screening. To demonstrate the applicability of this method, the fatty acid composition of extra virgin olive oils from various Spanish olive varieties (arbequina, cornicabra, hojiblanca, manzanilla, and picual) was determined by 1H-NMR spectroscopy according to this protocol.
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Affiliation(s)
- David Castejón
- Centro de Asistencia a la Investigación de Resonancia Magnética Nuclear y de Resonancia de Spin Electrónico (CAI de RMN y RSE), Universidad Complutense de Madrid, 28040 Madrid, Spain.
| | - Pascal Fricke
- Department of Molecular Biophysics, Leibniz-Institut für Molekulare Pharmakologie, 13125 Berlin, Germany.
| | - María Isabel Cambero
- Department of Nutrition, Bromatology and Food Technology, Veterinary Faculty, Universidad Complutense de Madrid, 28040 Madrid, Spain.
| | - Antonio Herrera
- Department of Organic Chemistry, Chemistry Faculty, Universidad Complutense de Madrid, 28040 Madrid, Spain.
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Castejón D, García-Segura JM, Escudero R, Herrera A, Cambero MI. Metabolomics of meat exudate: Its potential to evaluate beef meat conservation and aging. Anal Chim Acta 2015; 901:1-11. [PMID: 26614053 DOI: 10.1016/j.aca.2015.08.032] [Citation(s) in RCA: 63] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2015] [Accepted: 08/13/2015] [Indexed: 11/18/2022]
Abstract
In this study we analyzed the exudate of beef to evaluate its potential as non invasive sampling for nuclear magnetic resonance (NMR) based metabolomic analysis of meat samples. Exudate, as the natural juice from raw meat, is an easy to obtain matrix that it is usually collected in small amounts in commercial meat packages. Although meat exudate could provide complete and homogeneous metabolic information about the whole meat piece, this sample has been poorly studied. Exudates from 48 beef samples of different breeds, cattle and storage times have been studied by (1)H NMR spectroscopy. The liquid exudate spectra were compared with those obtained by High Resolution Magic Angle Spinning (HRMAS) of the original meat pieces. The close correlation found between both spectra (>95% of coincident peaks in both registers; Spearman correlation coefficient = 0.945) lead us to propose the exudate as an excellent alternative analytical matrix with a view to apply meat metabolomics. 60 metabolites could be identified through the analysis of mono and bidimensional exudate spectra, 23 of them for the first time in NMR meat studies. The application of chemometric tools to analyze exudate dataset has revealed significant metabolite variations associated with meat aging. Hence, NMR based metabolomics have made it possible both to classify meat samples according to their storage time through Principal Component Analysis (PCA), and to predict that storage time through Partial Least Squares (PLS) regression.
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Affiliation(s)
- David Castejón
- Centro de Asistencia a la Investigación de Resonancia Magnética Nuclear y de Espín Electrónico, Universidad Complutense de Madrid, 28040 Madrid, Spain
| | - Juan Manuel García-Segura
- Centro de Asistencia a la Investigación de Resonancia Magnética Nuclear y de Espín Electrónico, Universidad Complutense de Madrid, 28040 Madrid, Spain; Departamento de Bioquímica y Biología Molecular I, Facultad de Químicas, Universidad Complutense de Madrid, 28040 Madrid, Spain
| | - Rosa Escudero
- Departamento de Nutrición, Bromatología y Tecnología de los Alimentos, Facultad de Veterinaria. Universidad Complutense de Madrid, 28040 Madrid, Spain
| | - Antonio Herrera
- Departamento de Química Orgánica, Facultad de Químicas, Universidad Complutense de Madrid, 28040 Madrid, Spain
| | - María Isabel Cambero
- Departamento de Nutrición, Bromatología y Tecnología de los Alimentos, Facultad de Veterinaria. Universidad Complutense de Madrid, 28040 Madrid, Spain.
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