Food Composition Analysis

Importance of Food Analysis

• Accurate and precise analysis of food materials is crucial since food is the primary source of essential elements for humans.

Atomic Spectroscopic Methods

• Atomic absorption, atomic emission, and elemental mass spectrometry (MS) are the best-suited methods for food analysis.
• Commonly used methods include:
  • Flame atomic absorption spectrometry (FAAS)
  • Graphite furnace atomic absorption spectrometry (GFAAS)
  • Inductively coupled plasma atomic emission spectrometry (ICP/AES)
  • Inductively coupled plasma mass spectrometry (ICP/MS)

Method Comparison

• FAAS and ICP/AES offer similar detection limits (ng mL−1 levels).
• GFAAS and ICP/MS can provide sub-ng mL−1 detection capability.
• Method choice depends on:
  • Detection capability
  • Ease of use
  • Speed of analysis
  • Cost

Advantages of ICP/AES and ICP/MS

• Provide simultaneous multielement measurements.
• Well-suited for analyzing large numbers of elements in food samples.

Sample Preparation

• Most critical stage in analytical method development.
• Samples can be prepared using numerous procedures, including:
  • Dry ashing
  • Wet ashing
• Useful for a wide range of analytes and sample matrices.

Speciation Measurements

• Important for determining the exact form of the element present in the sample.
• Bioavailability of an element depends on its chemical form (speciation).
• Reliable methods are needed for identification and quantification of trace element species.

Elemental Speciation Measurements

• Chromatographic separation coupled with atomic spectroscopic detection is useful for elemental speciation measurements.

Nuclear Magnetic Resonance (NMR) Spectroscopy in Food Science

• NMR spectroscopy is a robust method that can rapidly analyze mixtures at the molecular level without requiring separation and/or purification steps.
• NMR is ideal for applications in food science due to its ability to analyze mixtures quickly and efficiently.

Limitations of NMR in Food Science

• NMR is underutilized in food science due to its high cost, relatively low sensitivity, and lack of NMR expertise among food scientists.

Aim of the Review

• The review aims to bridge the knowledge gap between NMR methodologies and their application in food science.

Principles of NMR in Food Science

• The review covers the basic principles required to apply NMR to the study of foods and nutrients.

Role of Chemometrics

• Chemometrics is the discipline that combines NMR with multivariate statistical analysis to address modern challenges in food science.

Applications of NMR in Food Science

• NMR has applications in:
  • Compositional analysis
  • Food authentication
  • Quality control
  • Human nutrition
• The review provides a comprehensive overview of recent and key applications in these areas.

Advanced NMR Applications

• The review also covers more sophisticated NMR applications, including limitations, gaps, and potentials.