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

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.

Automated summary

Culinary herbs and spices are becoming more popular food products, especially in a time when people are more conscious about the quality of their food. However, ensuring the authenticity of spices is challenging due to complex and long supply chains and unknown sources. A recent report by the EU Joint Research Centre identified oregano as one of the most vulnerable spices to adulteration. In this study, next generation sequencing and NMR spectroscopy were used to identify oregano species and quantify adulterations.