Quantitation of Minor Components in Mango Juice with Band-Selective Excitation NMR Spectroscopy.

1 H NMR-based metabolic analysis of foods has been widely applied. However, dynamic range problems frequently impede its application because foodstuffs are composed of various organic compounds in a wide range of concentrations. Band-selective excitation1 H NMR spectroscopy has been found to be a useful tool for observing the minor components in foods. Because quantitative information is important for metabolic analysis of foods and complete metabolome data, quantitation with the band-selective excitation1 H NMR method was carefully investigated in the present study. As a result, the concentrations of minor components in mango juice of the "Carabao" cultivar were successfully quantitated by band-selective excitation1 H NMR using standard curves that exhibited good linearity. The band-selective excitation1 H NMR technique was therefore effective for determining the concentrations of minor components in foods.