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Chromatography Analysis Applied in Food Science
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Chromatography Analysis Applied in Food Science

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Analytical Methods".

Deadline for manuscript submissions: closed (10 January 2021) | Viewed by 26609

Special Issue Editors

Prof. Dr. Miguel Palma Lovillo

E-Mail Website
Guest Editor
Department of Analytical Chemistry, Faculty of Sciences, University of Cádiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, 11510 Puerto Real, Spain
Interests: bioactive compounds; functional foods; analytical methods; separation methods; spectroscopic methods
Special Issues, Collections and Topics in MDPI journals
Dr. Widiastuti Setyaningsih

E-Mail Website
Guest Editor
Universitas Gadjah Mada
Interests: bioactive compounds, functional foods, analytical methods, separation methods

Special Issue Information

Dear Colleagues,

Chromatography is the most used analytical technique in the separation of individual compounds in foods and other matrices. It is usually applied in the characterization of bioactive compounds and aroma-related compounds to foods. Therefore, it is specifically interesting for food control, food development, food safety, and the control of raw material for food production. As a consequence, chromatography is a very common analytical technique in food companies and food research centers.

The Special Issue on “Chromatography Analysis Applied in Food Science” is planned to cover a wide range of topics on liquid chromatography and gas chromatography applied in food samples. Papers dealing with both the chromatographic method development and with the application of chromatographic methods on food topics, including raw materials, will be welcome. Additionally, papers discussing the results from chromatographic analyses on food products or raw materials for food production will be included.

We kindly invite researchers on food topics and chromatography to submit original contributions to this Special Issue in order to present the most recent research on chromatography on food sciences to the readers of the Foods journal. We would greatly appreciate it if you respond to confirm your contribution and the proposed title by 30 November 2019 to assist in planning the whole project.

Prof. Miguel Palma
Dr. Widiastuti Setyaningsih
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • foods
  • chromatography
  • HPLC
  • GC
  • bioactive compounds
  • aroma

Published Papers (6 papers)

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Research

13 pages, 2294 KiB  
Article
Response Surface Methodology Optimization for Analytical Microwave-Assisted Extraction of Resveratrol from Functional Marmalade and Cookies
by Widiastuti Setyaningsih, María del Cisne Guamán-Balcázar, Nurul Mutmainah Diah Oktaviani and Miguel Palma
Foods 2023, 12(2), 233; https://doi.org/10.3390/foods12020233 - 04 Jan 2023
Cited by 2 | Viewed by 1490
Abstract
A novel analytical method based on microwave-assisted extraction has been successfully optimized and validated to determine resveratrol from functional marmalade and cookies. The optimization was performed using a Box–Behnken design with three factors: solvent composition (60−100% and 10−70% methanol in water for marmalade [...] Read more.
A novel analytical method based on microwave-assisted extraction has been successfully optimized and validated to determine resveratrol from functional marmalade and cookies. The optimization was performed using a Box–Behnken design with three factors: solvent composition (60−100% and 10−70% methanol in water for marmalade and cookies, respectively), microwave power (250−750 W), and solvent-to-solid ratio (20:5−60:5). The main and quadratic effects of solvent composition significantly contributed to the recovery values (p < 0.005) for both kinds of samples. Additionally, the solvent-to-solid ratio and the quadratic effect of microwave power also influenced the resveratrol recovery from functional marmalade. Hence, the optimum condition for resveratrol extraction from marmalade (80% methanol, 500 W, solvent-to-solid ratio 40:5) and cookies (80% methanol, 250 W, solvent-to-solid ratio 20:5) was proposed. The extraction kinetics (5−30 min) was then studied to clarify the complete recovery of resveratrol from the food matrices resulting in 15 min as the optimum extraction time. The developed method showed a satisfactory precision indicated by the coefficient of variation (CV) lower than 5.70% for both repeatability and intermediate precision. To check the matrix effects, the developed MAE procedures were applied to a number of commercial marmalade and cookies. The high-fat and fiber cookies resulted in overestimated values due to the interfering ingredients. As a final point, the methods successfully measured the stability of naturally present resveratrol in grape-derived products while preparing functional marmalade and cookies. Full article
(This article belongs to the Special Issue Chromatography Analysis Applied in Food Science)
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16 pages, 1530 KiB  
Article
Normal-Phase HPLC-ELSD to Compare Lipid Profiles of Different Wheat Flours
by Sara Melis, Imogen Foubert and Jan A. Delcour
Foods 2021, 10(2), 428; https://doi.org/10.3390/foods10020428 - 16 Feb 2021
Cited by 9 | Viewed by 3453
Abstract
Normal-phase high-performance liquid chromatography (HPLC) is widely used in combination with evaporative light scattering detection (ELSD) for separating and detecting lipids in various food samples. ELSD responses of different lipids were evaluated to elucidate the possibilities and challenges associated with quantification by means [...] Read more.
Normal-phase high-performance liquid chromatography (HPLC) is widely used in combination with evaporative light scattering detection (ELSD) for separating and detecting lipids in various food samples. ELSD responses of different lipids were evaluated to elucidate the possibilities and challenges associated with quantification by means of HPLC-ELSD. Not only the number and type of polar functional groups but also the chain length and degree of unsaturation of (free or esterified) fatty acids (FAs) had a significant effect on ELSD responses. Tripalmitin and trilinolein yielded notably different ELSD responses, even if their constituting free FAs produced identical responses. How FA structure impacts ELSD responses of free FAs is thus not predictive for those of triacylglycerols and presumably other lipids containing esterified FAs. Because ELSD responses of lipids depend on the identity of the (esterified) FA(s) which they contain, fully accurate lipid quantification with HPLC-ELSD is challenging and time-consuming. Nonetheless, HPLC-ELSD is a good and fast technique to semi-quantitatively compare the levels of different lipid classes between samples of comparable FA composition. In this way, lipid profiles of different flours from near-isogenic wheat lines could be compared. Full article
(This article belongs to the Special Issue Chromatography Analysis Applied in Food Science)
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16 pages, 2948 KiB  
Article
Antioxidant HPTLC-DPPH Fingerprinting of Honeys and Tracking of Antioxidant Constituents upon Thermal Exposure
by Md Khairul Islam, Tomislav Sostaric, Lee Yong Lim, Katherine Hammer and Cornelia Locher
Foods 2021, 10(2), 357; https://doi.org/10.3390/foods10020357 - 07 Feb 2021
Cited by 12 | Viewed by 4090
Abstract
The use of High-Performance Thin-Layer Chromatography (HPTLC) coupled with the use of DPPH* (2,2-diphenyl-1-picrylhydrazyl) as a derivatisation reagent is a novel approach to the analysis of antioxidant activity of honeys. The method facilitates the visualisation of individual constituents that contribute to the overall [...] Read more.
The use of High-Performance Thin-Layer Chromatography (HPTLC) coupled with the use of DPPH* (2,2-diphenyl-1-picrylhydrazyl) as a derivatisation reagent is a novel approach to the analysis of antioxidant activity of honeys. The method facilitates the visualisation of individual constituents that contribute to the overall antioxidant activity of the honey, even if they are not yet chemically identified, and allows for the quantification of their antioxidant activity as gallic acid equivalents. The method supports a more in-depth study of the antioxidant activity of honey as it allows for a comparative analysis of the antioxidant fingerprints of honeys of different floral origin and is able to capture differences in their individual bioactive constituents. Further, it supports the tracking of changes in antioxidant activity of individual honey constituents over time upon exposure to different temperature conditions, which demonstrates the potential value of the method for in-process quality control. Full article
(This article belongs to the Special Issue Chromatography Analysis Applied in Food Science)
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Graphical abstract

12 pages, 1014 KiB  
Article
Validation of an Analytical Method for Nitrite and Nitrate Determination in Meat Foods for Infants by Ion Chromatography with Conductivity Detection
by Donatella Coviello, Raffaella Pascale, Rosanna Ciriello, Anna Maria Salvi, Antonio Guerrieri, Michela Contursi, Laura Scrano, Sabino A. Bufo, Tommaso R.I. Cataldi and Giuliana Bianco
Foods 2020, 9(9), 1238; https://doi.org/10.3390/foods9091238 - 04 Sep 2020
Cited by 31 | Viewed by 5702
Abstract
Nitrate and nitrite as sodium or potassium salts are usually added to meat products to develop the characteristic flavor, to inhibit the growth of microorganisms (particularly Clostridium botulinum), and effectively control rancidity by inhibiting lipid oxidation. However, both nitrate and nitrite ions [...] Read more.
Nitrate and nitrite as sodium or potassium salts are usually added to meat products to develop the characteristic flavor, to inhibit the growth of microorganisms (particularly Clostridium botulinum), and effectively control rancidity by inhibiting lipid oxidation. However, both nitrate and nitrite ions need to be monitored for ensuring the quality and safety of cured meats. In this work, for the first time the content of nitrite and nitrate ions in homogenized meat samples of baby foods was determined by a validated method based on ion chromatography (IC) coupled with conductivity detection. Recoveries of nitrate and nitrite ions in meat samples were not lower than 84 ± 6%. The detection limits of nitrate and nitrite were 0.08 mg L−1 and 0.13 mg L−1, respectively. Five commercial samples of homogenized meat, namely lamb, rabbit, chicken, veal, and beef, for infant feeding were investigated; while nitrite content was below the detection limit, nitrate ranged from 10.7 to 21.0 mg kg−1. The results indicated that nitrate contents were below the European (EU) fixed value of 200 mg kg−1, and an acceptable daily intake of 3.7 mg kg−1 was estimated. Full article
(This article belongs to the Special Issue Chromatography Analysis Applied in Food Science)
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12 pages, 1022 KiB  
Article
Development and Validation of HPLC-DAD Method for Simultaneous Determination of Seven Food Additives and Caffeine in Powdered Drinks
by Imanulkhan, Widiastuti Setyaningsih, Abdul Rohman and Miguel Palma
Foods 2020, 9(8), 1119; https://doi.org/10.3390/foods9081119 - 13 Aug 2020
Cited by 9 | Viewed by 6426
Abstract
The usage of food additives must respect the general legislation in force in the country and requires a reliable analytical method for surveillance. This research aimed to develop a high-performance liquid chromatography with diode array detection (HPLC-DAD) method for the simultaneous determination of [...] Read more.
The usage of food additives must respect the general legislation in force in the country and requires a reliable analytical method for surveillance. This research aimed to develop a high-performance liquid chromatography with diode array detection (HPLC-DAD) method for the simultaneous determination of seven food additives and caffeine in powdered drinks. Three factors likely to affect the chromatographic separation, namely, mobile phase composition at the beginning (x1, 0–10% of the amount of methanol in the phosphate buffer) and the end (x2, 60–100% of the amount of methanol in the phosphate buffer) of the gradient program and pH (x3, 3–7), were evaluated with the aid of a Box–Behnken Design (BBD). Subsequently, multi-response optimizations for chromatographic resolutions (Rs) and analysis time were performed using the response surface methodology (RSM) in conjunction with the desirability function (DF). Complete separation (Rs > 1.5) of seven food additives and caffeine was achieved in less than 16 min by applying 8.5% methanol in the phosphate buffer at the beginning and 90% at the end of the gradient program, in pH 6.7. The developed method was validated with low limits of detection (ranging from 1.16 mg kg−1 (sodium saccharin) to 3.00 mg kg−1 (acesulfame potassium)), low limits of quantification (ranging from 3.86 mg kg−1 (sodium saccharin) to 10.02 mg kg−1 (acesulfame potassium)), high precision (CV < 4%), and high accuracy (recoveries from 95 to 101% at 80, 100, and 120% of the target concentration). The method was successfully used to assess the seven food additives and caffeine in commercially available powdered drinks. Full article
(This article belongs to the Special Issue Chromatography Analysis Applied in Food Science)
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7 pages, 831 KiB  
Article
A Validated Method for Cholesterol Determination in Turkey Meat Products Using Relative Response Factors
by Simona Grasso, Sabine M. Harrison, Frank J. Monahan and Nigel P. Brunton
Foods 2019, 8(12), 684; https://doi.org/10.3390/foods8120684 - 15 Dec 2019
Cited by 6 | Viewed by 3307
Abstract
The objective of this study was to develop a precise and accurate method to quantify cholesterol in turkey meat products using relative response factors, based on a modification of a previously published method for plant sterols determination. Validation was performed using neat solutions [...] Read more.
The objective of this study was to develop a precise and accurate method to quantify cholesterol in turkey meat products using relative response factors, based on a modification of a previously published method for plant sterols determination. Validation was performed using neat solutions to determine linearity, precision, and accuracy. The method was linear in the concentration range considered (1–20 µg/mL, r2 ≥ 0.991). Precision and accuracy were within the acceptability guidelines of the U.S. Food and Drug Administration (FDA) for method validation (<20% relative standard deviation (RSD) at the lower limit of quantification (LLOQ) and <15% RSD for other standards). Turkey meat was spiked with cholesterol at two levels (low = 3 µg/mL and high = 18 µg/mL), either before or after saponification, to establish the recovery and matrix effects. Recovery ranged from 94% to 105%, with a mean value of 105% at the low spike level and 95% at the high spike level. No significant matrix effects were found (90% to 112% recovery). This method is reliable for the quantification of cholesterol in turkey meat products in the range 0.4–8 mg/g. Full article
(This article belongs to the Special Issue Chromatography Analysis Applied in Food Science)
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