Development and validation of time domain NMR spectrometers and methods for non-destructive analysis of food

• Grant number: 12/20247-8
• Support type: Regular Research Grants
• Duration: February 01, 2013 - April 30, 2015
• Field of knowledge: Physical Sciences and Mathematics - Chemistry - Analytical Chemistry
• Principal researcher: Luiz Alberto Colnago
• Grantee: Luiz Alberto Colnago
• Home Institution: Embrapa Instrumentação Agropecuária. Empresa Brasileira de Pesquisa Agropecuária (EMBRAPA). Ministério da Agricultura, Pecuária e Abastecimento (Brasil). São Carlos , SP, Brazil

Abstract

The demand for food quality control and certification has led to the proposal and development of non-destructive and non-invasive analytical methods. The goal of these methods is that traders and even the consumers can known the food composition, not by the average of a sample from a batch, but rather, the quality of all the products they are buying. Among the various methods studied the time domain nuclear nuclear magnetic resonance (TD-NMR) has been one of the most used. The great advantage of this technique is the high degree of penetration of radio frequency radiation in nonconductive materials, allowing its use in fresh and processed food, even when they are packed (except metal packaging). Over the past 15 years our research group has been developing low cost TD-NMR instrumentation and methods for food analysis. Among these methods stand out the continuous wave free precession (CWFP) and Carr-Purcell-Meiboom-Gill (CPMG) pulse sequences applied to online analysis. These methods were developed for high-speed analysis required in industry. In this project the goal is the development and validation of benchtop, low cost and easy to operate TD- NMR spectrometers, for use by small businesses and even by consumers at supermarkets. (AU)

Scientific publications

(5)

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

CAROSIO, MARIA G. A.; BERNARDES, DIEGO F.; ANDRADE, FABIANA D.; MORAES, TIAGO B.; TOSIN, GIANCARLO; COLNAGO, LUIZ A. Measuring thermal properties of oilseeds using time domain nuclear magnetic resonance spectroscopy. Journal of Food Engineering, v. 173, p. 143-149, MAR 2016. Web of Science Citations: 5.

COBRA, PAULO FALCO; GOMES, BRUNA FERREIRA; NASCIMENTO MITRE, CIRLEI IGREJA; BARBOSA, LUCIO LEONE; MARCONCINI, LUCINEIA VIZZOTTO; COLNAGO, LUIZ ALBERTO. Measuring the solubility product constant of paramagnetic cations using time-domain nuclear magnetic resonance relaxometry. Microchemical Journal, v. 121, p. 14-17, JUL 2015. Web of Science Citations: 11.

VERBI PEREIRA, FABIOLA MANHAS; REBELLATO, ANA PAULA; LIMA PALLONE, JULIANA AZEVEDO; COLNAGO, LUIZ ALBERTO. Through-package fat determination in commercial Samples of mayonnaise and salad dressing using time-domain nuclear magnetic resonance spectroscopy and chemometrics. FOOD CONTROL, v. 48, n. SI, p. 62-66, FEB 2015. Web of Science Citations: 13.

VERBI PEREIRA, FABIOLA MANHAS; HASHIMOTO, JULIANA CAMPOS; LIMA PALLONE, JULIANA AZEVEDO; COLNAGO, LUIZ ALBERTO. Determination of Quality Parameters for Mustard Sauces in Sealed Packets Using Time-Domain Nuclear Magnetic Resonance Spectroscopy and Chemometrics. FOOD ANALYTICAL METHODS, v. 8, n. 1, p. 122-125, JAN 2015. Web of Science Citations: 3.

MORAES, TIAGO BUENO; SANTOS, POLIANA MACEDO; MAGON, CLAUDIO JOSE; COLNAGO, LUIZ ALBERTO. Suppression of spectral anomalies in SSFP-NMR signal by the Krylov Basis Diagonalization Method. JOURNAL OF MAGNETIC RESONANCE, v. 243, p. 74-80, JUN 2014. Web of Science Citations: 3.