Comparison of GC/MS and NMR for quantification of methyleugenol in food

Grosch, Sophia; Monakhova, Yulia B.; Kuballa, Thomas; Ruge, Winfried; Kimmich, Reinhard; Lachenmeier, Dirk W.

doi:10.1007/s00217-012-1879-4

Cited by 17 publications

(17 citation statements)

References 34 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Quantification in NMR analysis is usually performed using an internal standard, although relative concentrations can be determined without an internal standard in some cases . NMR has been found to be in good agreement with other analytical techniques but most comparison studies focus on the analysis of oils and fats Igarashi et al, 2000;Merchak et al, 2018;Sedman, Gao, García-González, Ehsan, & Van De Voort, 2010;Tyl, Brecker, & Wagner, 2008), whereas other substances have also been studied (Grosch et al, 2013). For lipid analysis, 13 C NMR is the preferred method to determine the positional distribution of various fatty acids on a glycerol skeleton (Guil-Guerrero, Ramos-Bueno, Gómez-Mercado, & Rincón-Cervera, 2015;Tengku-Rozaina and Birch, 2014).…”

Section: Nmr In Food Compositional Analysis and Compound Identificationmentioning

confidence: 99%

Nuclear Magnetic Resonance (NMR) Spectroscopy in Food Science: A Comprehensive Review

Hatzakis

2018

Comp Rev Food Sci Food Safe

260

126

View full text Add to dashboard Cite

Nuclear magnetic resonance (NMR) spectroscopy is a robust method, which can rapidly analyze mixtures at the molecular level without requiring separation and/or purification steps, making it ideal for applications in food science. Despite its increasing popularity among food scientists, NMR is still an underutilized methodology in this area, mainly due to its high cost, relatively low sensitivity, and the lack of NMR expertise by many food scientists. The aim of this review is to help bridge the knowledge gap that may exist when attempting to apply NMR methodologies to the field of food science. We begin by covering the basic principles required to apply NMR to the study of foods and nutrients. A description of the discipline of chemometrics is provided, as the combination of NMR with multivariate statistical analysis is a powerful approach for addressing modern challenges in food science. Furthermore, a comprehensive overview of recent and key applications in the areas of compositional analysis, food authentication, quality control, and human nutrition is provided. In addition to standard NMR techniques, more sophisticated NMR applications are also presented, although limitations, gaps, and potentials are discussed. We hope this review will help scientists gain some of the knowledge required to apply the powerful methodology of NMR to the rich and diverse field of food science.

show abstract

Section: Nmr In Food Compositional Analysis and Compound Identificationmentioning

confidence: 99%

Nuclear Magnetic Resonance (NMR) Spectroscopy in Food Science: A Comprehensive Review

Hatzakis

2018

Comp Rev Food Sci Food Safe

260

126

View full text Add to dashboard Cite

show abstract

“…This discrepancy may arise due to the number of molecules deposited in the database (Scalbert et al, 2009;Sumner et al, 2003). Perhaps, it may also reflect on the sampling and sensitivity of the technique itself, with GC-MS being a ~1000 fold more sensitive than NMR spectroscopy (Grosch et al, 2013;Sumner et al, 2003) resulting in matches with greater accuracy. From the NMR experiments (appendix table1) we identified a variety of organic molecules in the IrMK and RiMK.…”

Section: Resultsmentioning

confidence: 99%

“…In fact NMR and GC-MS/LC-MS are the most widely used tools in metabolomics analysis (Chen et al, 2014;Coen et al, 2008;Grosch et al, 2013;Jackels et al, 2014;Nobakht et al, 2016;Scalbert et al, 2009;Smolinska et al, 2012;Sumner et al, 2003;Ulrich et al, 2008;Zekeya et al, 2014). NMR spectroscopy offers a readily usable technique, which has sensitivity at nM concentrations.…”

Section: Introductionmentioning

confidence: 99%

“…NMR spectroscopy offers a readily usable technique, which has sensitivity at nM concentrations. In comparison, chromatography-MS coupled techniques shows sensitivity at pM concentrations and contains a huge number of organic molecules in their database resulting in greater ability to identify compounds (Grosch et al, 2013;Sumner et al, 2003). Due to the pros of both the techniques, many research groups have resorted to applying them for rapid and reliable assessments (Chen et al, 2014;Grosch et al, 2013;Ly et al, 2005).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Metabolic Profiling of Wastes from Raw and Ripe Mango Seeds to Comprehend Its Beneficial Medicinal and Cosmetic Properties for Commercialization

Tank¹,

Ukale²,

Mapare³

et al. 2016

JAS

View full text Add to dashboard Cite

Mango (Mangifera indica) is a widely popular tropical fruit. When ripe, it is consumed either as fruit or juice, while raw mangoes are used in pickles, juice and curries. Apart from these, the seed kernels of ripe mangoes are in great demand by cosmetic and confectionary industries, while those from raw mangoes are used for medicinal purposes in traditional households of India. Although, the seed kernels have been used for various beneficial purposes, the inconsumable mango seed largely poses as a waste and biological pollutant. Therefore, it is pertinent to highlight the detailed composition and benefits of butter from various stages of mango kernel to highlight its commercial relevance. By using a combination of nuclear magnetic resonance spectroscopy and gas chromatography-mass spectroscopy based metabolic profiling, we studied the biochemical composition of different stages of mango kernel extract. We observed predominance of various types of fatty acids in all types of mango kernel with the ripe version showing the largest amount. The unripe versions though showed presences of a variety of aromats and antioxidants albeit at lower amounts. Our findings highlight that the unripe mango kernel extracts contains various aromats that have antimicrobial effects. India produces up to 23 million tonnes of mangoes every year and it has been estimated that it can produce up to 2.3 million tonnes of mango butter. Along with the fatty acids, these antimicrobials can be extracted as butter for commercial relevance thereby adding value to the seed kernel waste which otherwise pose as bio-pollutant.

show abstract

“…We speculate that the discrepancy may arise due to type of the database used for analysis and the number of molecules deposited in the database [23,24]. Perhaps, the slight differences may also reflect on the sampling method and sensitivity of the technique itself [23,25].…”

Section: Analysis Of Om By Biophysical Techniquesmentioning

confidence: 99%

Biochemical and Microbiological Analysis of Different Organic Manures: Their Effect on Germination of Coriandrum sativum (Cilantro) and Solanum melongena (Eggplant)

Tank¹,

Dhamangaonkar²,

Ukale³

et al. 2017

J Bioprocess Biotech

View full text Add to dashboard Cite

Comparison of GC/MS and NMR for quantification of methyleugenol in food

Cited by 17 publications

References 34 publications

Nuclear Magnetic Resonance (NMR) Spectroscopy in Food Science: A Comprehensive Review

Nuclear Magnetic Resonance (NMR) Spectroscopy in Food Science: A Comprehensive Review

Metabolic Profiling of Wastes from Raw and Ripe Mango Seeds to Comprehend Its Beneficial Medicinal and Cosmetic Properties for Commercialization

Biochemical and Microbiological Analysis of Different Organic Manures: Their Effect on Germination of Coriandrum sativum (Cilantro) and Solanum melongena (Eggplant)

Contact Info

Product

Resources

About