Application of <sup>13</sup>C Quantitative NMR Spectroscopy to Isotopic Analyses for Vanillin Authentication Source

Application of <sup>13</sup>C Quantitative NMR Spectroscopy to Isotopic Analyses for Vanillin Authentication Source

The carbon stable isotope ratio (δ<sup>13</sup>C) is a valuable chemical parameter in the investigation of the geographic origin, quality, and authenticity of foods. The aim of this study is the evaluation of the feasibility of <sup>13</sup>C-NMR (Nuclear Magnetic Resonance)...

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Autores principales: Concetta Pironti, Maria Ricciardi, Oriana Motta, Federica Camin, Luana Bontempo, Antonio Proto
Formato: article
Lenguaje:EN
Publicado: MDPI AG 2021
Materias:
carbon stable isotope ratio
food
IRMS
vanillin
NMR
Chemical technology
TP1-1185
Acceso en línea:https://doaj.org/article/eb4ecc02c2224acd9688240e5b4ebea8
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spelling oai:doaj.org-article:eb4ecc02c2224acd9688240e5b4ebea82021-11-25T17:33:40ZApplication of <sup>13</sup>C Quantitative NMR Spectroscopy to Isotopic Analyses for Vanillin Authentication Source10.3390/foods101126352304-8158https://doaj.org/article/eb4ecc02c2224acd9688240e5b4ebea82021-10-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2635https://doaj.org/toc/2304-8158The carbon stable isotope ratio (δ<sup>13</sup>C) is a valuable chemical parameter in the investigation of the geographic origin, quality, and authenticity of foods. The aim of this study is the evaluation of the feasibility of <sup>13</sup>C-NMR (Nuclear Magnetic Resonance) spectroscopy to determine the carbon stable isotope ratio, at natural abundance, of small organic molecules, such as vanillin, without the use of IRMS (Isotope Ratio Mass Spectrometry). The determination of vanillin origin is an active task of research, and differentiating between its natural and artificial forms is important to guarantee the quality of food products. To reach our goal, nine vanillin samples were analyzed using both <sup>13</sup>C quantitative NMR spectroscopy (under optimized experimental conditions) and IRMS, and the obtained δ<sup>13</sup>C values were compared using statistical analysis (linear regression, Bland–Altman plot, and ANOVA (analysis of variance)). The results of our study show that <sup>13</sup>C-NMR spectroscopy can be used as a valuable alternative methodology to determine the bulk carbon isotope ratio and to identify the origin of vanillin. This makes it attractive for the analysis in the same experiment of site-specific and total isotope effects for testing authenticity, quality, and typicality of food samples. Moreover, the improvement of NMR spectroscopy makes it possible to avoid the influence of additives on carbon stable isotope ratio analysis and to clearly identify fraud and falsification in commercial samples.Concetta PirontiMaria RicciardiOriana MottaFederica CaminLuana BontempoAntonio ProtoMDPI AGarticlecarbon stable isotope ratiofoodIRMSvanillinNMRChemical technologyTP1-1185ENFoods, Vol 10, Iss 2635, p 2635 (2021)
institution DOAJ
collection DOAJ
language EN
topic carbon stable isotope ratio
food
IRMS
vanillin
NMR
Chemical technology
TP1-1185
spellingShingle carbon stable isotope ratio
food
IRMS
vanillin
NMR
Chemical technology
TP1-1185
Concetta Pironti
Maria Ricciardi
Oriana Motta
Federica Camin
Luana Bontempo
Antonio Proto
Application of <sup>13</sup>C Quantitative NMR Spectroscopy to Isotopic Analyses for Vanillin Authentication Source
description The carbon stable isotope ratio (δ<sup>13</sup>C) is a valuable chemical parameter in the investigation of the geographic origin, quality, and authenticity of foods. The aim of this study is the evaluation of the feasibility of <sup>13</sup>C-NMR (Nuclear Magnetic Resonance) spectroscopy to determine the carbon stable isotope ratio, at natural abundance, of small organic molecules, such as vanillin, without the use of IRMS (Isotope Ratio Mass Spectrometry). The determination of vanillin origin is an active task of research, and differentiating between its natural and artificial forms is important to guarantee the quality of food products. To reach our goal, nine vanillin samples were analyzed using both <sup>13</sup>C quantitative NMR spectroscopy (under optimized experimental conditions) and IRMS, and the obtained δ<sup>13</sup>C values were compared using statistical analysis (linear regression, Bland–Altman plot, and ANOVA (analysis of variance)). The results of our study show that <sup>13</sup>C-NMR spectroscopy can be used as a valuable alternative methodology to determine the bulk carbon isotope ratio and to identify the origin of vanillin. This makes it attractive for the analysis in the same experiment of site-specific and total isotope effects for testing authenticity, quality, and typicality of food samples. Moreover, the improvement of NMR spectroscopy makes it possible to avoid the influence of additives on carbon stable isotope ratio analysis and to clearly identify fraud and falsification in commercial samples.
format article
author Concetta Pironti
Maria Ricciardi
Oriana Motta
Federica Camin
Luana Bontempo
Antonio Proto
author_facet Concetta Pironti
Maria Ricciardi
Oriana Motta
Federica Camin
Luana Bontempo
Antonio Proto
author_sort Concetta Pironti
title Application of <sup>13</sup>C Quantitative NMR Spectroscopy to Isotopic Analyses for Vanillin Authentication Source
title_short Application of <sup>13</sup>C Quantitative NMR Spectroscopy to Isotopic Analyses for Vanillin Authentication Source
title_full Application of <sup>13</sup>C Quantitative NMR Spectroscopy to Isotopic Analyses for Vanillin Authentication Source
title_fullStr Application of <sup>13</sup>C Quantitative NMR Spectroscopy to Isotopic Analyses for Vanillin Authentication Source
title_full_unstemmed Application of <sup>13</sup>C Quantitative NMR Spectroscopy to Isotopic Analyses for Vanillin Authentication Source
title_sort application of <sup>13</sup>c quantitative nmr spectroscopy to isotopic analyses for vanillin authentication source
publisher MDPI AG
publishDate 2021
url https://doaj.org/article/eb4ecc02c2224acd9688240e5b4ebea8
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AT orianamotta applicationofsup13supcquantitativenmrspectroscopytoisotopicanalysesforvanillinauthenticationsource
AT federicacamin applicationofsup13supcquantitativenmrspectroscopytoisotopicanalysesforvanillinauthenticationsource
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