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Article

High Performance Liquid Chromatography versus Stacking-Micellar Electrokinetic Chromatography for the Determination of Potentially Toxic Alkenylbenzenes in Food Flavouring Ingredients

Australian Centre for Research on Separation Science (ACROSS), School of Natural Sciences—Chemistry, University of Tasmania, Hobart, TAS 7001, Australia
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Academic Editor: Elisabetta Torregiani
Molecules 2022, 27(1), 13; https://doi.org/10.3390/molecules27010013
Received: 18 November 2021 / Revised: 15 December 2021 / Accepted: 15 December 2021 / Published: 21 December 2021
Alkenylbenzenes, including eugenol, methyleugenol, myristicin, safrole, and estragole, are potentially toxic phytochemicals, which are commonly found in foods. Occurrence data in foods depends on the quality of the analytical methodologies available. Here, we developed and compared modern reversed-phase high performance liquid chromatography (HPLC) and stacking-micellar electrokinetic chromatography (MEKC) methods for the determination of the above alkenylbenzenes in food flavouring ingredients. The analytical performance of HPLC was found better than the stacking-MEKC method. Compared to other HPLC methods found in the literature, our method was faster (total run time with conditioning of 15 min) and able to separate more alkenylbenzenes. In addition, the analytical methodology combining an optimized methanol extraction and proposed HPLC was then applied to actual food flavouring ingredients. This methodology should be applicable to actual food samples, and thus will be vital to future studies in the determination of alkenylbenzenes in food. View Full-Text
Keywords: alkenylbenzenes; food; high performance liquid chromatography; micellar electrokinetic chromatography alkenylbenzenes; food; high performance liquid chromatography; micellar electrokinetic chromatography
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MDPI and ACS Style

Dang, H.N.P.; Quirino, J.P. High Performance Liquid Chromatography versus Stacking-Micellar Electrokinetic Chromatography for the Determination of Potentially Toxic Alkenylbenzenes in Food Flavouring Ingredients. Molecules 2022, 27, 13. https://doi.org/10.3390/molecules27010013

AMA Style

Dang HNP, Quirino JP. High Performance Liquid Chromatography versus Stacking-Micellar Electrokinetic Chromatography for the Determination of Potentially Toxic Alkenylbenzenes in Food Flavouring Ingredients. Molecules. 2022; 27(1):13. https://doi.org/10.3390/molecules27010013

Chicago/Turabian Style

Dang, Huynh N. P., and Joselito P. Quirino. 2022. "High Performance Liquid Chromatography versus Stacking-Micellar Electrokinetic Chromatography for the Determination of Potentially Toxic Alkenylbenzenes in Food Flavouring Ingredients" Molecules 27, no. 1: 13. https://doi.org/10.3390/molecules27010013

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