Surface-enhanced Raman spectroscopy (SERS) in food analytics: Detection of vitamins B2 and B12 in cereals.

Food analysis has been gaining interest throughout recent decades for different reasons: the detection of hazardous substances in food and routine investigations of food composition and vitamin/nutrient contents. Regardless of the targeted component, food analysis raises a few challenges regarding the complexity of the matrix and detecting trace amounts of substances. We report herein the results obtained regarding the simultaneous detection of two B vitamins (riboflavin, vitamin B2 and cyanocobalamin, vitamin B12) by means of SERS. SERS provides molecular fingerprint identification and high analytical sensitivity together with a low processing time and cost. All these make SERS a promising tool for the development of food analytical methods.

Toward food analytics: fast estimation of lycopene and ß-carotene content in tomatoes based on surface enhanced Raman spectroscopy (SERS).

Carotenoids are molecules that play important roles in both plant development and in the well-being of mammalian organisms. Therefore, various studies have been performed to characterize carotenoids' properties, distribution in nature and their health benefits upon ingestion. Nevertheless, there is a gap regarding a fast detection of them at the plant phase. Within this contribution we report the results obtained regarding the application of surface enhanced Raman spectroscopy (SERS) toward the differentiation of two carotenoid molecules (namely, lycopene and ß-carotene) in tomato samples. To this end, an e-beam lithography (EBL) SERS-active substrate and a 488 nm excitation source were employed, and a relevant simulated matrix was prepared (by mixing the two carotenoids in defined percentages) and measured. Next, carotenoids were extracted from tomato plants and measured as well. Finally, a combination of principal component analysis and partial least squares regression (PCA-PLSR) was applied to process the data, and the obtained results were compared with HPLC measurements of the same extracts. A good agreement was obtained between the HPLC and the SERS results for most of the tomato samples.