Combination of 1H NMR and chemometrics to discriminate manuka honey from other floral honey types from Oceania

Spiteri, Marc; Rogers, Karyne M.; Jamin, Éric; Thomas, Freddy; Guyader, Sophie; Lees, M.; Rutledge, Douglas N.

doi:10.1016/j.foodchem.2016.09.027

Cited by 43 publications

(23 citation statements)

References 15 publications

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“…Using specific markers, the NMR approach has been also used for https://doi.org/10.1016/j.tifs.2019.07.035 Received 6 March 2018; Received in revised form 5 July 2019; Accepted 19 July 2019 the quantitation of sweeteners (sucralose or cyclamate, for instance) in non-alcoholic beverages (Ackermann et al, 2017), terpenols in coffee (Wei et al, 2012) or methylglyoxal or leptosperin in Manuka honey (Donarski, Roberts, & Charlton, 2010;Spiteri et al, 2017). Unfortunately, the characterization of food authenticity or adulteration cannot always be simply restricted to the identification of a single or a few marker compounds.…”

Section: Nmr Methodologies In Food Authenticity Monitoringmentioning

confidence: 99%

Use of NMR applications to tackle future food fraud issues

Sobolev¹,

Thomas

Donarski

et al. 2019

Trends in Food Science & Technology

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Background: NMR targeted and untargeted methodologies are widely recognized as important tools for food authentication and the detection of counterfeit products. Targeted approaches allow the identification of specific markers of identity/adulteration for a given foodstuff. In the untargeted approach, the chemical profile of the whole foodstuff is used to create a unique fingerprint as a reference for suspect samples. The untargeted analysis methodology typically follows the metabolomics approach. Scope and approach: In this manuscript we discuss how both targeted and untargeted NMR methodologies are applied in routine use for food fraud monitoring. The cost-effective approaches for routine application are discussed using examples of Food Screener™ and benchtop low-field instruments. Key findings and conclusions: Several examples of routine consolidated NMR targeted and untargeted applications are reported and the food matrices that are problematic for the NMR application are discussed. The future NMR implementation into routine practice will rely on the further exploration of FoodScreener™ like platforms for simultaneous targeted and untargeted applications and the continued development of applications for low-field benchtop instrumentation.

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Section: Nmr Methodologies In Food Authenticity Monitoringmentioning

confidence: 99%

Use of NMR applications to tackle future food fraud issues

Sobolev¹,

Thomas

Donarski

et al. 2019

Trends in Food Science & Technology

Self Cite

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“…() provided interesting and current information on the multiplicity of analytical methods that can be used to identify adulteration in foods. Such methods include vibrational spectroscopy (dos Santos et al., ), including near‐infrared, NIRS (Chiesa et al., ), mid‐infrared spectroscopy (Karoui, Downey, & Blecker, ), and Fourier‐transform infrared (FTIR; Gao, Zhou, Han, Yang, & Liu, ), nuclear magnetic resonance, NMR (Gad & Bouzabata, ; Longobardi et al., ; Spiteri et al., ), mass spectrometry (Wu et al., ), proton transfer reaction mass spectrometry (Granato, Koot, & van Ruth, ), spectrophotometric, potentiometric, and chromatographic methods (Alonso‐Salces, Serra, Reniero, & Heberger, ; Granato, Margraf, Brotzakis, Capuano, & van Ruth, ; Wu et al., ), and other methods (Azcarate, Gil, Smichowski, Savio, & Camiña, ; Bevilacqua et al., ; Dong, Zhao, Hu, Dong, & Tan, ). Such methods provide a robust fingerprint of the test samples and usually generate a large and complex data matrix that, if properly analyzed, can show even slight differences between factors (such as lots, manufacturers, geographical origin, and so on; Peng et al., ).…”

Section: Chemometrics In Food‐related Disciplinesmentioning

confidence: 99%

Trends in Chemometrics: Food Authentication, Microbiology, and Effects of Processing

Granato

Putnik

Kovačević

et al. 2018

Comp Rev Food Sci Food Safe

346

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In the last decade, the use of multivariate statistical techniques developed for analytical chemistry has been adopted widely in food science and technology. Usually, chemometrics is applied when there is a large and complex dataset, in terms of sample numbers, types, and responses. The results are used for authentication of geographical origin, farming systems, or even to trace adulteration of high value-added commodities. In this article, we provide an extensive practical and pragmatic overview on the use of the main chemometrics tools in food science studies, focusing on the effects of process variables on chemical composition and on the authentication of foods based on chemical markers. Pattern recognition methods, such as principal component analysis and cluster analysis, have been used to associate the level of bioactive components with in vitro functional properties, although supervised multivariate statistical methods have been used for authentication purposes. Overall, chemometrics is a useful aid when extensive, multiple, and complex real-life problems need to be addressed in a multifactorial and holistic context. Undoubtedly, chemometrics should be used by governmental bodies and industries that need to monitor the quality of foods, raw materials, and processes when high-dimensional data are available. We have focused on practical examples and listed the pros and cons of the most used chemometric tools to help the user choose the most appropriate statistical approach for analysis of complex and multivariate data.

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“…In this context, melissopalinology is not suitable for MH authentication because its pollen is morphologically similar to another New Zealand honey, the kanuka honey, which is conversely MGO‐free. Among several studies focused on the research of possible marker molecules such as leptosperin for MH authentication, Spiteri et al employed 1 H NMR and chemometrics to discriminate MH honey from other monofloral and polyfloral honeys from New Zealand and Australia (for a total of 264 samples). Two hundred milligrams of honey (corresponding to about 240 mg of a honey sample with about 20% water) was weighed and combined with 300 μL of NMR buffer.…”

Section: Application Of Nmr‐based Metabolomics In Food Science and Aumentioning

confidence: 99%

The potentiality of NMR‐based metabolomics in food science and food authentication assessment

Consonni

Cagliani

2018

Magnetic Reson in Chemistry

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In the last years, there was an increasing interest on nuclear magnetic resonance (NMR) spectroscopy, whose applications experienced an exponential growth in several research fields, particularly in food science. NMR was initially developed as the elective technique for structure elucidation of single molecules and nowadays is playing a dominant role in complex mixtures investigations. In the era of the “omics” techniques, NMR was rapidly enrolled as one of the most powerful methods to approach metabolomics studies. Its use in analytical routines, characterized by rapid and reproducible measurements, would provide the identification of a wide range of chemical compounds simultaneously, disclosing sophisticated frauds or addressing the geographical origin, as well as revealing potential markers for other authentication purposes. The great economic value of high‐quality or guaranteed foods demands highly detailed characterization to protect both consumers and producers from frauds. The present scenario suggests metabolomics as the privileged approach of modern analytical studies for the next decades. The large potentiality of high‐resolution NMR techniques is here presented through specific applications and using different approaches focused on the authentication process of some foods, like tomato paste, saffron, honey, roasted coffee, and balsamic and traditional balsamic vinegar of Modena, with a particular focus on geographical origin characterization, ageing determination, and fraud detection.

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Combination of 1H NMR and chemometrics to discriminate manuka honey from other floral honey types from Oceania

Cited by 43 publications

References 15 publications

Use of NMR applications to tackle future food fraud issues

Use of NMR applications to tackle future food fraud issues

Trends in Chemometrics: Food Authentication, Microbiology, and Effects of Processing

The potentiality of NMR‐based metabolomics in food science and food authentication assessment

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