International Journal for Multidisciplinary Research (IJFMR)
E-ISSN: 2582-2160 ● Website: www.ijfmr.com ● Email: [email protected]
cheese fat and fish oil ranged from 0.3 to 0.4% and from 5 to 12%, respectively. Minor phospholipids
were identified in forms of phosphatidic acid, lysophosphatidic acid, and phosphatidylglycerol .
Discrimination between apple juices produced from different varieties has been achieved by applying
principal components analysis (PCA) and linear discriminant analysis to 1H NMR spectra of the juices by
Belton et al. Under optimum conditions a 100% success rate was achieved. Examination of the principal
component loadings showed that the levels of malic acid and sucrose were two important chemical
variables, but variations in the composition of the minor constituents were also found to make a significant
contribution to the discrimination .
Green teas from different countries was collected and analyzed by 1H NMR. It was proposed to establish
if the teas could be discriminated according to the country of origin or with respect to quality. After an
extensive assignment of spectra, NMR spectroscopy has been shown to provide a wealth of information
about the main metabolites of the teas studied. Tea components were determined for discrimination of
teas.
Application of 1H NMR was used quality control and authenticity of instant coffee by Charlton et al. The
presence of inherent differences between coffees produced by different manufacturers, and even between
those produced by the same manufacturer, by identifying 5-(hydroxymethyl)-2-furaldehyde as a marker
compound using the structural characteristics were determined by NMR Another study, 31P NMR was
used to determine the amount of mono- and diglycerides in virgin olive oils. It was found that
quantification of other constituents of olive oils bearing functional groups with labile protons could be
extended by quantitative 31P NMR spectroscopy .
NMR can be used for foodomics because of ease of quantification and identification, short time and low
costs needed for analysis and high number of metabolites that can be measured through a single-pass.
Because of highest sensitivity of NMR focus on hydrogen is prefered for foodomics studies .
The molecular fatty components of Pecorino Sardo Protected Designation of Origin (PS PDO) cheese
were characterized through an exhaustive investigation of the 1 H- and 13C-NMR spectra of the extracted
lipids. Several fatty acids (FA), such as long chain saturated, oleic, linoleic, linolenic, butyric, capric,
caprylic, caproic, trans vaccenic, conjugated linoleic acid (cis9, trans11–18:2), and caproleic (9–10:1)
were unambiguously detected. The positional isomery of some acyl groups in the glycerol backbone of
triacylglycerols (TAG) was assessed. The NMR signals belonging to 1,3 diacylglycerols (DAG), and free
fatty acids (FFA) were analysed as a measure of lipolytic processes on cheese. 1H-NMR resonances of
saturated aldehydes and hydroperoxides were detected .
1Studies has shown that characterization of geographical origin could be done by using NMR
spectroscopy. NMR technique was used for characterisation of the geographical origin of buffalo milk and
mozzarella cheese by means of analytical and spectroscopic determinations. Isotopic ratios (13C/12C and
15N/14N) and other variables were affected by the specific area of origin of milk samples while NMR
data, together with isotopic ratios, were useful for the discrimination of mozzarella samples .
CONCLUSION:
Considering the potential advantages of the NMR technique, it can be concluded with authority that it has
become a preferred choice of technique for any diagnosis, treatment planning, and maintenance of
treatment and also to see the behavior of foreign materials interaction with the human body. NMR is still
a growing technology, and it is being anticipated that few discoveries are now just around the corner.
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