|Ramakrishnan, Venkatesh - U.S. FOREST SERVICE (FS)|
|Luthria, Devanand - Dave|
Submitted to: Journal of the Science of Food and Agriculture
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 7/20/2016
Publication Date: 9/15/2016
Citation: Ramakrishnan, V., Luthria, D.L. 2016. Recent applications of NMR in food and dietary studies. Journal of the Science of Food and Agriculture. doi: 10.1002/jsfa.7917.
Interpretive Summary: This review present the state-of-the- art research in the past two years across various sub-disciplines of NMR based metabolomics research related to agriculture, food, and dietary sciences. The application of NMR in specific areas of food science namely food safety, nutrition, beverages, and metabolomics are extensively reviewed. This review is categorized into the following sections. (i) differentiation of food based on cultivars, growing conditions and processing, (ii) analysis of biological fluids, (iii) probiotics, and (iv) other novel applications.
Technical Abstract: Over the last decade, a wide variety of new foods have been introduced into the global market place, many with health benefits that exceed those of traditional foods. Simultaneously, a wide range of analytical technologies have evolved that allow greater capability for the determination of food composition. Thus, the world is being offered an unprecedented number of healthful foods and an unprecedented ability to characterize these foods. Nuclear magnetic resonance (NMR), traditionally a research tool used for structural elucidation, is now being used frequently for metabolomics and chemical fingerprinting. Its stability and inherent ease of quantification have been exploited extensively to identify and quantify bioactive components in foods and dietary supplements. In addition, NMR fingerprints have been used to differentiate cultivars, evaluate sensory properties of food, and investigate the influence of growing conditions on food crops. Here we review the latest applications of NMR in food analysis.