Evaluation of Cinnamon by Solid-State NMR Employing Relaxometry

Abstract

To evaluate the molecular dynamics and the molecular regions presented in the cinnamon types it was chosen to evaluate them without any treatment, and for that it was used low-field nuclear magnetic resonance (NMR) through the pulse sequence such as MSE-FID, an NMR sequence in the time domain, and from the longitudinal relaxation time (with a time constant T1), employing the inversion-recovery pulse sequence. The low-field NMR results indicate that the techniques chosen were a very good alternative to evaluate these types of samples food and their structural organization according to their constituents. The molecular mobility is different.