Identification and quantification of valuable plant substances by IR and Raman spectroscopy

Raman spectra of 35 lipids are presented and analyzed in this work. Selected compounds, i.e. saturated/unsaturated fatty acids, triacylglycerols, cholesterol, cholesteryl esters and phospholipids, were chosen to review key lipids involved in cardiovascular disease development. Differences in Raman signatures both between diverse groups of lipids as well as various members of the same family are investigated in detail in order to elucidate marker features enabling detection and discrimination of lipids in complex samples, particularly of biological origin. This work complements our previous review on important biomolecules, i.e. proteins, and presents a comprehensive database of Raman spectra of naturally occurring lipids. Copyright © 2014 John Wiley & Sons, Ltd.

Raman spectroscopy of lipids: a review

Raman spectroscopy is a branch of vibrational spectroscopy in which a sample is exposed to an intense light beam such as a laser, and the spectrum of Raman-active vibrational modes induced in the sample molecules is obtained through analysis of the inelastically scattered photons. The diversity of applications and high content of molecular structure information provided, combined with recent advances in instrumentation, have rekindled interest in this technique in many diverse disciplines, including food science. Suitable analytes cover the entire range of food constituents, including the macro-components (proteins, lipids, carbohydrates and water) as well as minor components such as carotenoid pigments or synthetic dyes, and even microorganisms or packaging materials in contact with foods. Raman spectroscopy may be used as a tool for quality control, for compositional identification or for the detection of adulteration, as well as for basic research in the elucidation of structural or conformational changes that occur during processing of foods.

The applications of Raman spectroscopy in food science

We describe a method for direct, quantitative, in vivo lipid profiling of oil-producing microalgae using single-cell laser-trapping Raman spectroscopy. This approach is demonstrated in the quantitative determination of the degree of unsaturation and transition temperatures of constituent lipids within microalgae. These properties are important markers for determining engine compatibility and performance metrics of algal biodiesel. We show that these factors can be directly measured from a single living microalgal cell held in place with an optical trap while simultaneously collecting Raman data. Cellular response to different growth conditions is monitored in real time. Our approach circumvents the need for lipid extraction and analysis that is both slow and invasive. Furthermore, this technique yields real-time chemical information in a label-free manner, thus eliminating the limitations of impermeability, toxicity, and specificity of the fluorescent probes common in currently used protocols. Although the single-cell Raman spectroscopy demonstrated here is focused on the study of the microalgal lipids with biofuel applications, the analytical capability and quantitation algorithms demonstrated are applicable to many different organisms and should prove useful for a diverse range of applications in lipidomics.

https://www.pnas.org/content/pnas/108/9/3809.full.pdf

In vivo lipidomics using single-cell Raman spectroscopy

https://journals.sagepub.com/doi/pdf/10.1366/000370203321165133

Quantitative analysis using Raman spectrometry.

Quantitative analysis of oils and fats by Fourier transform Raman spectroscopy

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Quantitative analysis of oils and fats by Fourier transform Raman spectroscopy