1H NMR-Based metabolomics and 13C isotopic ratio evaluation to differentiate conventional and organic soy sauce

Arabian Journal of Chemistry

卷:15

Syed Ghulam Musharraf¹  Xiaohua Wang¹  Ayesha Noreen²  Jalal Uddin³  Abdullatif Bin Muhsinah⁴  Ghulam Mustafa Kamal⁵  Asma Sabir⁶ 

[1] Corresponding authors at: Department of Chemistry, Khwaja Fareed University of Engineering &

[2] Information Technology, Rahim Yar Khan 64200, Pakistan (G.M. Kamal). Department of Pharmaceutical Chemistry, College of Pharmacy, King Khalid University, Abha 62529, Saudi Arabia (J. Uddin).;

[3] Information Technology, Rahim Yar Khan 64200, Pakistan;

[4] Key Laboratory of Magnetic resonance in Biological Systems, State Key Laboratory of Magnetic Resonance and Atomic and Molecular Physics, Centre for Magnetic Resonance, Wuhan Institute of Physics and Mathematics, Chinese Academy of Sciences, Wuhan 430071, PR China;

[5] Department of Chemistry, Khwaja Fareed University of Engineering &

[6] Department of Pharmaceutical Chemistry, College of Pharmacy, King Khalid University, Abha 62529, Saudi Arabia;

关键词: 1H NMR spectroscopy;    Metabolomics;    13C Isotopic ratio;    Food authentication;    Food adulteration;    Soy sauce;   

DOI  :  

来源: DOAJ

【 摘 要 】

Organic foods gaining popularity due its connection with the health, high nutritional value, and high quality. Therefore, it is of prime importance to develop the analytical methods to combat with food authentication and protect consumer from the food fraud. Conventional soy sauce (CS) and organic soy sauce (OS) were characterized and differentiate for the first time using 1H NMR-based metabolomics approach. Classification methods like orthogonal partial least squares of discriminant analysis (OPLS-DA) showed a significant (p < 0.01) separation among CS and OS yielding important metabolites contributing towards this separation. OS was characterized by increased levels of leucine, threonine, isoleucine, valine, choline, phenylalanine, tyrosine, lactate, and acetate whereas, CS showed elevated concentrations of glutamate, glucose, and sucrose. The abundance ratio of 13C to 12C was determined by 1H NMR spectroscopy which showed an increased ratio of 13C isotope in OS samples indicating the organically grown wheat and soybean used for the preparation of OS. The results can be helpful to convey the information to the end-user to prevent them from economically motivated adulteration. This information could also pave the way to further trace and authenticate the raw materials used in the production of soy.

【 授权许可】

Unknown