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Journal of Analytical Methods in Chemistry
Volume 2015, Article ID 175696, 14 pages
http://dx.doi.org/10.1155/2015/175696
Research Article

1H HR-MAS NMR Spectroscopy and the Metabolite Determination of Typical Foods in Mediterranean Diet

1Istituto per i Processi Chimico-Fisici del CNR di Messina, Viale F. Stagno D’Alcontres 37, 98158 Messina, Italy
2Dipartimento di Fisica e Scienze della Terra, Università di Messina, Viale F. Stagno D’Alcontres 31, 98166 Messina, Italy
3Dipartimento di Scienze dell’Ambiente, della Sicurezza, del Territorio, degli Alimenti e della Salute, Università di Messina, Viale F. Stagno d’Alcontres 31, 98166 Messina, Italy
4Istituto Zooprofilattico Sperimentale della Sicilia “A. Mirri”, Via G. Marinuzzi 3, 90129 Palermo, Italy
5Science4life SRL Academic Spin-off, Università di Messina, Viale F. Stagno D’Alcontres 31, 98166 Messina, Italy

Received 4 February 2015; Revised 29 April 2015; Accepted 1 May 2015

Academic Editor: Shao-Nong Chen

Copyright © 2015 Carmelo Corsaro et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

NMR spectroscopy has become an experimental technique widely used in food science. The experimental procedures that allow precise and quantitative analysis on different foods are relatively simple. For a better sensitivity and resolution, NMR spectroscopy is usually applied to liquid sample by means of extraction procedures that can be addressed to the observation of particular compounds. For the study of semisolid systems such as intact tissues, High-Resolution Magic Angle Spinning (HR-MAS) has received great attention within the biomedical area and beyond. Metabolic profiling and metabolism changes can be investigated both in animal organs and in foods. In this work we present a proton HR-MAS NMR study on the typical vegetable foods of Mediterranean diet such as the Protected Geographical Indication (PGI) cherry tomato of Pachino, the PGI Interdonato lemon of Messina, several Protected Designation of Origin (PDO) extra virgin olive oils from Sicily, and the Traditional Italian Food Product (PAT) red garlic of Nubia. We were able to identify and quantify the main metabolites within the studied systems that can be used for their characterization and authentication.