Nuclear Magnetic Resonance Spectroscopy Applications In Foods

Yeliz Parlak¹ and Nuray Güzeler^2*

^{11Pamukova Vocational School, Sakarya University, Sakarya, Turkey, 54000
2Department of Food Engineering, Çukurova University, Adana, Turkey, 01330.}

Corresponding Author Email: yparlak@sakarya.edu.tr

Nuclear magnetic resonance spectroscopy (NMR) is the most powerful technique for determining the structure of organic compounds. NMR techniques are used successfully in various food systems for quality control and research. NMR spectroscopy is used to determine structure of proteins, aminoacid profile, carotenoids, organic acids, lipid fractions, the mobility of the water in foods. NMR spectroscopy is also used to identify and quantify the metabolites in foods. Also vegetable oils, fish oils, fish and meat, milk, cheese, wheat, fruit juices, coffee, green tea, foods such as wine and beer are among the last NMR applications.  In addition, NMR spectroscopy is utilized for foodomics which is a new discipline that brings food science and nutritional research together. NMR techniques used for the food authentication are one- and two-dimensional NMR  techniques, high resolution liquid state 1H and 13C NMR  techniques, N15 and P-31 NMR techniques, 1H HR/MAS (high resolution magic angle spinning) NMR techniques. At this study, usage purposes of nuclear magnetic resonance spectroscopy for foods were collected.

Nuclear magnetic resonance spectroscopy (NMR); Application; Quality properties; Foods

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