Qualitative and quantitative food authentication of oregano using NGS and NMR with chemometrics

Friedemann Flügge; Tim Kerkow; Paulina Kowalski; Josephine Bornhöft; Eva Seemann; Marina Creydt; Burkhard Schütze; Ulrich L. Günther

doi:10.1016/j.foodcont.2022.109497

Qualitative and quantitative food authentication of oregano using NGS and NMR with chemometrics

Friedemann Flügge, Tim Kerkow, Paulina Kowalski, Josephine Bornhöft, Eva Seemann, Marina Creydt, Burkhard Schütze, Ulrich L. Günther^*

^*Corresponding author for this work

Institute of Chemistry and Metabolomics

33 Citations (Scopus)

Abstract

Culinary herbs and spices represent increasingly popular food products, especially in an environment of increased consciousness of food quality. Health-conscious consumers expect clean and reliable labels for food products. For spices this implies significant challenges considering complex and long supply chains, often with unknown sources or intermediates. A recent report by the EU Joint Research Centre identified oregano as one of the most vulnerable spices for adulterations. The analysis of herbs is complex, traditionally using visual inspection, and more recently genetic and chemical analysis. Here, metabarcoding by next generation sequencing (NGS) has been used to identify the nature of oregano products and possible adulterations. In parallel, metabolite extracts are generated and analysed on a 400 MHz Nuclear Magnetic Resonance (NMR) spectrometer. NMR metabolic profiles in conjunction with multivariate statistics was used to identify oregano species and to identify and quantify the level of adulteration with other plant products.

Original language	English
Article number	109497
Journal	Food Control
Volume	145
ISSN	0956-7135
DOIs	https://doi.org/10.1016/j.foodcont.2022.109497
Publication status	Published - 03.2023

Funding

This work has been funded by the European Union from the European Regional Development Fund (EFRE) and the federal government and state of Schleswig-Holstein, Germany. Project number: LPW-E/1.2.3/1708; Application number: 095 20 011; Project: “LADR-NLA”. This work has been funded by the European Union from the European Regional Development Fund (EFRE) and the federal government and state of Schleswig-Holstein , Germany. Project number: LPW-E/1.2.3/1708 ; Application number: 095 20 011; Project: “LADR-NLA”.

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

SDG 3 Good Health and Well-being

Research Areas and Centers

Academic Focus: Center for Brain, Behavior and Metabolism (CBBM)

DFG Research Classification Scheme

2.22-17 Endocrinology, Diabetology, Metabolism

Access to Document

10.1016/j.foodcont.2022.109497

Cite this

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title = "Qualitative and quantitative food authentication of oregano using NGS and NMR with chemometrics",

abstract = "Culinary herbs and spices represent increasingly popular food products, especially in an environment of increased consciousness of food quality. Health-conscious consumers expect clean and reliable labels for food products. For spices this implies significant challenges considering complex and long supply chains, often with unknown sources or intermediates. A recent report by the EU Joint Research Centre identified oregano as one of the most vulnerable spices for adulterations. The analysis of herbs is complex, traditionally using visual inspection, and more recently genetic and chemical analysis. Here, metabarcoding by next generation sequencing (NGS) has been used to identify the nature of oregano products and possible adulterations. In parallel, metabolite extracts are generated and analysed on a 400 MHz Nuclear Magnetic Resonance (NMR) spectrometer. NMR metabolic profiles in conjunction with multivariate statistics was used to identify oregano species and to identify and quantify the level of adulteration with other plant products.",

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AU - Flügge, Friedemann

AU - Kerkow, Tim

AU - Kowalski, Paulina

AU - Bornhöft, Josephine

AU - Seemann, Eva

AU - Creydt, Marina

AU - Schütze, Burkhard

AU - Günther, Ulrich L.

PY - 2023/3

Y1 - 2023/3

N2 - Culinary herbs and spices represent increasingly popular food products, especially in an environment of increased consciousness of food quality. Health-conscious consumers expect clean and reliable labels for food products. For spices this implies significant challenges considering complex and long supply chains, often with unknown sources or intermediates. A recent report by the EU Joint Research Centre identified oregano as one of the most vulnerable spices for adulterations. The analysis of herbs is complex, traditionally using visual inspection, and more recently genetic and chemical analysis. Here, metabarcoding by next generation sequencing (NGS) has been used to identify the nature of oregano products and possible adulterations. In parallel, metabolite extracts are generated and analysed on a 400 MHz Nuclear Magnetic Resonance (NMR) spectrometer. NMR metabolic profiles in conjunction with multivariate statistics was used to identify oregano species and to identify and quantify the level of adulteration with other plant products.

AB - Culinary herbs and spices represent increasingly popular food products, especially in an environment of increased consciousness of food quality. Health-conscious consumers expect clean and reliable labels for food products. For spices this implies significant challenges considering complex and long supply chains, often with unknown sources or intermediates. A recent report by the EU Joint Research Centre identified oregano as one of the most vulnerable spices for adulterations. The analysis of herbs is complex, traditionally using visual inspection, and more recently genetic and chemical analysis. Here, metabarcoding by next generation sequencing (NGS) has been used to identify the nature of oregano products and possible adulterations. In parallel, metabolite extracts are generated and analysed on a 400 MHz Nuclear Magnetic Resonance (NMR) spectrometer. NMR metabolic profiles in conjunction with multivariate statistics was used to identify oregano species and to identify and quantify the level of adulteration with other plant products.

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DO - 10.1016/j.foodcont.2022.109497

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SN - 0956-7135

VL - 145

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Qualitative and quantitative food authentication of oregano using NGS and NMR with chemometrics

Abstract

Funding

UN SDGs

Research Areas and Centers

DFG Research Classification Scheme

Access to Document

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