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Article

Universal 1H Spin–Lattice NMR Relaxation Features of Sugar—A Step towards Quality Markers

by
Hafiz Imran Fakhar
1,
Adam Kasparek
2,*,
Karol Kolodziejski
2,
Leonid Grunin
3,
Mecit Halil Öztop
4,
Muhammad Qasim Hayat
1,
Hussnain A. Janjua
5 and
Danuta Kruk
2,*
1
Medicinal Plants Research Laboratory (MPRL), Department of Agricultural Sciences and Technology, Atta-ur-Rahman School of Applied Biosciences (ASAB), National University of Sciences and Technology (NUST), H-12, Islamabad 44000, Pakistan
2
Department of Physics and Biophysics, University of Warmia and Mazury, 10-719 Olsztyn, Poland
3
Resonance Systems GmbH, D-73230 Kirchheim unter Teck, Germany
4
Department of Food Engineering, Middle East Technical University, Ankara 06800, Turkey
5
Department of Industrial Biotechnology, Atta-ur-Rahman School of Applied Biosciences, National University of Sciences and Technology, Islamabad 44000, Pakistan
*
Authors to whom correspondence should be addressed.
Molecules 2024, 29(11), 2422; https://doi.org/10.3390/molecules29112422
Submission received: 6 March 2024 / Revised: 6 May 2024 / Accepted: 10 May 2024 / Published: 21 May 2024
(This article belongs to the Special Issue State-of-the-Art Analytical Technologies for Food Safety, Quality and Authenticity Assessment)
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Abstract

1H fast field-cycling and time-domain nuclear magnetic resonance relaxometry studies have been performed for 15 samples of sugar of different kinds and origins (brown, white, cane, beet sugar). The extensive data set, including results for crystal sugar and sugar/water mixtures, has been thoroughly analyzed, with a focus on identifying relaxation contributions associated with the solid and liquid fractions of the systems and non-exponentiality of the relaxation processes. It has been observed that 1H spin–lattice relaxation rates for crystal sugar (solid) vary between 0.45 s−1 and 0.59 s−1, and the relaxation process shows only small deviations from exponentiality (a quantitative measure of the exponentiality has been provided). The 1H spin–lattice relaxation process for sugar/water mixtures has turned out to be bi-exponential, with the relaxation rates varying between about 13 s−1–17 s−1 (for the faster component) and about 2.1 s−1–3.5 s−1 (for the slower component), with the ratio between the amplitudes of the relaxation contributions ranging between 2.8 and 4.2. The narrow ranges in which the parameters vary make them a promising marker of the quality and authenticity of sugar.
Keywords: sugar; NMR Relaxometry; NMR Time; FFC NMR; TD NMR sugar; NMR Relaxometry; NMR Time; FFC NMR; TD NMR

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MDPI and ACS Style

Fakhar, H.I.; Kasparek, A.; Kolodziejski, K.; Grunin, L.; Öztop, M.H.; Hayat, M.Q.; Janjua, H.A.; Kruk, D. Universal 1H Spin–Lattice NMR Relaxation Features of Sugar—A Step towards Quality Markers. Molecules 2024, 29, 2422. https://doi.org/10.3390/molecules29112422

AMA Style

Fakhar HI, Kasparek A, Kolodziejski K, Grunin L, Öztop MH, Hayat MQ, Janjua HA, Kruk D. Universal 1H Spin–Lattice NMR Relaxation Features of Sugar—A Step towards Quality Markers. Molecules. 2024; 29(11):2422. https://doi.org/10.3390/molecules29112422

Chicago/Turabian Style

Fakhar, Hafiz Imran, Adam Kasparek, Karol Kolodziejski, Leonid Grunin, Mecit Halil Öztop, Muhammad Qasim Hayat, Hussnain A. Janjua, and Danuta Kruk. 2024. "Universal 1H Spin–Lattice NMR Relaxation Features of Sugar—A Step towards Quality Markers" Molecules 29, no. 11: 2422. https://doi.org/10.3390/molecules29112422

APA Style

Fakhar, H. I., Kasparek, A., Kolodziejski, K., Grunin, L., Öztop, M. H., Hayat, M. Q., Janjua, H. A., & Kruk, D. (2024). Universal 1H Spin–Lattice NMR Relaxation Features of Sugar—A Step towards Quality Markers. Molecules, 29(11), 2422. https://doi.org/10.3390/molecules29112422

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