NMR sugar-profile in genuine grape must.

The wine market has always faced the problem of fraud, including the addition of exogenous sugar solutions to grape musts to increase the final alcohol content. Since in some countries the practice of chaptalization is prohibited (except by adding concentrated must) it is necessary to broaden the analytical techniques that allow the identification of this type of fraud. The aim of this study was to define an NMR-based sugar profile of genuine grape must to set concentration limits for each sugar as parameters of authenticity. Glucose, fructose, together with eleven minor sugars were quantified in 82 genuine Italian grape musts, developing an analytical procedure based on highly selective chemical shift filters followed by TOCSY. Alongside the characteristic myo- and scyllo-inositol, significant contents of mannose, galactose, and trehalose were also found. Otherwise, maltose, rhamnose, arabinose, sucrose and lactose are present in lower concentrations and show great concentration variability.

Activation of Vegetable Oils by Reaction with Maleic Anhydride as a Renewable Source in Chemical Processes: New Experimental and Computational NMR Evidence.

Vegetable oils are bio-based and sustainable starting materials that can be used to develop chemicals for industrial processes. In this study, the functionalization of three vegetable oils (grape, hemp, and linseed) with maleic anhydride was carried out either by conventional heating or microwave activation to obtain products that, after further reactions, can enhance the water dispersion of oils for industrial applications. To identify the most abundant derivatives formed, trans-3-octene, methyl oleate, and ethyl linoleate were reacted as reference systems. A detailed NMR study, supported by computational evidence, allowed for the identification of the species formed in the reaction of trans-3-octene with maleic anhydride. The signals in the 1H NMR spectra of the alkenyl succinic anhydride (ASA) moieties bound to the organic chains were clearly identified. The reactions achieved by conventional heating were carried out for 5 h at 200 °C, resulting in similar or lower amounts of ASA units/g of oil with respect to the reactions performed by microwave activation, which, however, induced a higher viscosity of the samples.

Quantification of polyols in sugar-free foodstuffs by qNMR.

We present a qNMR method for the determination of low calories sweeteners (erythritol, mannitol, maltitol, sorbitol, isomalt and xylitol) in sugar-free foodstuff. The structural similarities of these compounds determine often a severe spectral overlap that hampers their quantification via conventional 1D and 2D NMR spectra. This problem is here overcome by exploiting the resolving capabilities of the CSSF-TOCSY experiment, allowing the quantification of all six polyols, with satisfactory results in terms of LoQ (2.8-7.4 mg/L for xylitol, mannitol, sorbitol, 15 mg/L for erythritol, 38 mg/L for maltitol and 91 mg/L for isomalt), precision (RSD% 0.40-4.03), trueness (bias% 0.15-4.81), and recovery (98-104%). Polyol's quantification in different sugar-free confectionary products was performed after a simple water extraction without any additional sample treatment. While these results demonstrate the robustness of the proposed method for polyols quantification in low calories foods, its applicability can be further extended to other food matrices or biofluids.