Skip to main content
SpringerLink
Log in

Determination of Quality Parameters for Mustard Sauces in Sealed Packets Using Time-Domain Nuclear Magnetic Resonance Spectroscopy and Chemometrics

  • Published:
Food Analytical Methods Aims and scope Submit manuscript

Abstract

Nowadays, most analytical methods used in the quality control of food products are based on wet chemical methods, which are destructive and generate toxic chemical waste. Therefore, in this study, we are proposing a nondestructive, noninvasive, wasteless method for quality control of mustard sauces, in sealed packets, using time-domain nuclear magnetic resonance (TD-NMR) spectroscopy. The method measures the content of soluble solid content (SSC) and moisture content (MC). The analysis is also performed without weighting, which is a time-consuming step. The samples were analyzed in a TD-NMR spectrometer using a wide-bore (10 cm in diameter) Halbach permanent magnet. The TD-NMR signals were acquired with Carr-Purcell-Meiboom-Gill (CPMG) pulse sequence, and the full decay data were processed using chemometric tools. The chemometric models show good correlation and low errors when compared to the SSC and MC values obtained with standard methods. These are good indicator that the proposed method has the potential to be used in quality control of both raw and final products. Furthermore, these parameters can be predicted, without violating the seal of packages.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2

References

  • Colnago LA, Azeredo RBV, Marchi Netto A, Andrade FD, Venâncio T (2011) Rapid analyses of oil and fat content in agri-food products using continuous wave free precession time domain NMR. Magn Reson Chem 49:S113–S120

    Article  CAS  Google Scholar 

  • Guthausen A, Guthausen G, Kamlowski A, Todt H, Burk W, Schmalbein D (2004) Measurement of fat content of food with single-sided NMR. J Am Oil Chem Soc 81:727–731

    Article  CAS  Google Scholar 

  • He J, Rodríguez-Saona LE, Giusti MM (2007) Midinfrared spectroscopy for juice authentications rapid differentiation of commercial juices. J Agric Food Chem 55:4443–4452

    Article  CAS  Google Scholar 

  • Pereira FMV, Colnago LA (2012) Determination of the moisture content in beef without weighing using benchtop time-domain nuclear magnetic resonance spectrometer and chemometrics. Food Anal Methods 5:1349–1353

    Article  Google Scholar 

  • Pereira FMV, Carvalho AS, Cabeça LF, Colnago LA (2013a) Classification of intact fresh plums according to sweetness using time-domain nuclear magnetic resonance and chemometrics. Microchem J 108:14–17

    Article  CAS  Google Scholar 

  • Pereira FMV, Pflanzer SB, Gomig T, Gomes CL, Felício PE, Colnago LA (2013b) Fast determination of beef quality parameters with time-domain nuclear magnetic resonance spectroscopy and chemometrics. Talanta 108:88–91

    Article  CAS  Google Scholar 

  • Pereira FMV, Rebellato AP, Pallone JAL, Colnago LA (2014) Through-package fat determination in commercial samples of mayonnaise and salad dressing using time-domain nuclear magnetic resonance spectroscopy and chemometrics. Food Control (in press)

  • Thybo AK, Bechmann IE, Martens M, Engelsen SB (2000) Prediction of sensory texture of cooked potatoes using uniaxial compression, near infrared spectroscopy and low Field 1H NMR spectroscopy. LWT Food Sci Technol 33:103–111

    Article  CAS  Google Scholar 

  • van Duynhoven J, Voda A, Witek M, Van As H (2010) Time-domain NMR applied to food products. Annu Rep NMR Spectrosc 69:145–197

    Article  Google Scholar 

Download references

Acknowledgments

We are grateful to the Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) (The National Council for Scientific and Technological Development) for the fellowship awarded to F.M.V. Pereira (Process 150776/2012-8) and grants 476819/2013-3 and 301087/2009-1 and also grant 2012/20247-8 from Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP), São Paulo Research Support Foundation.

Conflict of Interest

Fabíola Manhas Verbi Pereira declares that she has no conflict of interest. Juliana Campos Hashimoto declares that she has no conflict of interest. Juliana Azevedo Lima Pallone declares that she has no conflict of interest. Luiz Alberto Colnago declares that he has no conflict of interest. This article does not contain any studies with human or animal subjects.

Author information

Authors and Affiliations

  1. Embrapa Instrumentação, Rua Quinze de Novembro 1452, São Carlos, SP, 13561-206, Brazil

    Fabíola Manhas Verbi Pereira & Luiz Alberto Colnago

  2. Departamento de Química Analítica, Instituto de Química, Universidade Estadual Paulista “Júlio de Mesquita Filho” (UNESP), Rua Professor Francisco Degni, 55, Araraquara, SP, 14800-060, Brazil

    Fabíola Manhas Verbi Pereira

  3. Departamento de Ciência de Alimentos, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas (UNICAMP), Campinas, SP, 13083-962, Brazil

    Juliana Campos Hashimoto & Juliana Azevedo Lima Pallone

Authors
  1. Fabíola Manhas Verbi Pereira
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Juliana Campos Hashimoto
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Juliana Azevedo Lima Pallone
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Luiz Alberto Colnago
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Fabíola Manhas Verbi Pereira.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Pereira, F.M.V., Hashimoto, J.C., Pallone, J.A.L. et al. Determination of Quality Parameters for Mustard Sauces in Sealed Packets Using Time-Domain Nuclear Magnetic Resonance Spectroscopy and Chemometrics. Food Anal. Methods 8, 122–125 (2015). https://doi.org/10.1007/s12161-014-9877-8

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s12161-014-9877-8

Keywords

Search

Navigation