Nowadays, food adulteration and authentication are topics of utmost importance for consumers, food producers, business operators and regulatory agencies. Therefore, there is an increasing search for rapid, robust and accurate analytical techniques to determine the authenticity and to detect adulteration and misrepresentation. Mid-infrared spectroscopy (MIR), often associated with chemometric techniques, offers a fast and accurate method to detect and predict food adulteration based on the fingerprint characteristics of the food matrix. In the first part of this review the basic concepts of infrared spectroscopy, sampling techniques, as well as an overview of chemometric tools are summarized. In the second part, recent applications of MIR spectroscopy to the analysis of foods such as coffee, dairy products, honey, olive oil and wine are discussed, covering a timespan from 2010 to mid-2020. The literature gathered in this article clearly reveals that the MIR spectroscopy associated with attenuated total reflection acquisition mode and different chemometric tools have been broadly applied to address quality, authenticity and adulteration issues. This technique has the advantages of being simple, fast and easy to use, non-destructive, environmentally friendly and, in the future, it can be applied in routine analyses and official food control.

The new macrocyclic lathyrane diterpenes latilagascenes A and B (1 and 2), the diacetylated derivative of 2, latilagascene C (3), and the known diterpenes ent-16α,17-dihydroxyatisan-3-one (4) and ent-16α,17-dihydroxykauran-3-one (5), isolated from the methanol extract of Euphorbia lagascae, were examined for their effects on the reversal of multidrug resistance (MDR) on mouse lymphoma cells. Among the active lathyrane derivatives 1 - 3, compound 2 displayed the highest inhibition of rhodamine 123 efflux of human MDR1 gene transfected mouse lymphoma cells when compared to the untreated cells or the positive control verapamil. The new compounds are the first macrocyclic lathyrane diterpenes showing oxidation at C-16, whose structures were characterized by extensive spectroscopic methods, including 2D NMR experiments (¹H-¹H COSY, HMQC, HMBC and NOESY). The known phenolic compounds vanillic acid (6), p-salicylic acid (7), isofraxidin (8) and cleomiscosin A (9) were also isolated from this species.