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Foods
Special Issues
Analysis of Food Compounds: Identification, Quantification and Monitoring
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Analysis of Food Compounds: Identification, Quantification and Monitoring

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

Deadline for manuscript submissions: closed (30 April 2025) | Viewed by 1606

Special Issue Editor

Dr. Justyna Walczak-Skierska

E-Mail Website
Guest Editor
Interdisciplinary Centre for Modern Technologies, Nicolaus Copernicus University in Toruń, Wilenska 4, 87-100 Toruń, Poland
Interests: bioactive compounds; lipidomics; lipids; fatty acids; liquid chromatography; mass spectrometry
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

This Foods Special Issue on the “Analysis of Food Compounds: Identification, Quantification and Monitoring” aims to explore the latest advancements in analytical techniques for food safety and quality. This issue emphasizes the critical role of chromatography and mass spectrometry in identifying and quantifying various food compounds, including bioactive substances, contaminants, and toxins. Recent innovations in high-performance liquid chromatography (HPLC) and gas chromatography (GC), often coupled with mass spectrometry (MS), have significantly enhanced the sensitivity and accuracy of food analyses, enabling the detection of trace levels of compounds in complex matrices. Contributions will address both established methods and emerging technologies, highlighting challenges such as method standardization and the need for authentic standards in quantitative analysis. The integration of untargeted metabolomics and advanced extraction techniques will also be discussed, showcasing their potential to broaden our understanding of food safety issues. This issue invites original research and reviews that contribute to the ongoing dialogue on improving food monitoring practices and ensuring public health.

Dr. Justyna Walczak-Skierska
Guest Editor

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

  • food analysis
  • mass spectrometry
  • chromatography
  • food safety
  • bioactive compounds
  • contaminants
  • extraction methods
  • food quality

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Published Papers (2 papers)

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Research

18 pages, 7370 KiB  
Article
Sustainable Extraction of Bioactive Phenolics from Rose Hips for Functional Food Applications: Evaluation of Green Solvents and Extraction Techniques
by Hanna Kaczkowska, Marharyta Pestriakova, Jolanta Wółkiewicz, Aneta Krakowska-Sieprawska, Paweł Fijałkowski, Zbigniew Rafiński, Paweł Pomastowski, Justyna Walczak-Skierska and Katarzyna Rafińska
Foods 2025, 14(14), 2448; https://doi.org/10.3390/foods14142448 - 11 Jul 2025
Viewed by 272
Abstract
Growing interest in sustainable functional food ingredients has accelerated the search for green extraction methods for bioactive compounds. This study systematically evaluates the use of three emerging green solvents, namely γ-valerolactone (GVL), Cyrene™, and ethyl lactate (EL), as alternatives to conventional solvents for [...] Read more.
Growing interest in sustainable functional food ingredients has accelerated the search for green extraction methods for bioactive compounds. This study systematically evaluates the use of three emerging green solvents, namely γ-valerolactone (GVL), Cyrene™, and ethyl lactate (EL), as alternatives to conventional solvents for extracting phenolic antioxidants from rose hip (Rosa canina L.) fruit. Using maceration, ultrasound-assisted extraction (UAE), and microwave-assisted extraction (MAE), we compared extraction efficiency, total phenolic content, and antioxidant activity across various solvent systems and techniques. Our results demonstrate that MAE consistently provided the highest extraction yields and phenolic recovery, particularly when using ethanol or ethanol/green solvent mixtures. While pure green solvents showed lower extraction efficiency than ethanol, certain binary mixtures, especially GVL with ethanol, delivered promising results both in phenolic yield and antioxidant activity, without significant interference in standard assays. Additionally, while Cyrene™ consistently yielded low extraction efficiencies and low levels of phenolic compounds, its extracts were unique in exhibiting selectivity and stimulated fibroblast migration in vitro, suggesting additional functional benefits for health applications. Overall, our findings support the practical use of selected green solvents in sustainable extraction protocols for food, nutraceutical, and cosmetic industries. Full article
(This article belongs to the Special Issue Analysis of Food Compounds: Identification, Quantification and Monitoring)
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16 pages, 1672 KiB  
Article
Comparative Investigation of Untargeted and Targeted Metabolomics in Turmeric Dietary Supplements and Rhizomes
by Jashbir Singh, Fakir Shahidullah Tareq and Devanand L. Luthria
Foods 2025, 14(1), 7; https://doi.org/10.3390/foods14010007 - 24 Dec 2024
Viewed by 1085
Abstract
In the present study, we analyzed the bioactive curcuminoids content in eight capsules (DS-1-DS-7 and DS-9), one tablet (DS-8), three ground turmeric samples (DS-10-DS-12), and three ground turmeric rhizomes (TR-1, TR-2, and TR-3). Initial screening with infrared and ultraviolet–visible spectroscopy coupled with a [...] Read more.
In the present study, we analyzed the bioactive curcuminoids content in eight capsules (DS-1-DS-7 and DS-9), one tablet (DS-8), three ground turmeric samples (DS-10-DS-12), and three ground turmeric rhizomes (TR-1, TR-2, and TR-3). Initial screening with infrared and ultraviolet–visible spectroscopy coupled with a principal component analysis (PCA) revealed distinct differences between the samples analyzed. Hence, targeted and untargeted analyses were performed using ultra-high-performance liquid chromatography and gas chromatography coupled with mass spectrometry detections. The results show that the total curcuminoids content ranged from 1.3 to 69.8 mg/100 mg and the volatile component ranged from 0.7 to 9.1 mg/100 mg. The percentage ratio of the three prominent curcuminoids, bisdesmethoxycurcumin (BMC), desmethoxycurcumin (DMC), and curcumin (CUR), also varied remarkably compared to the expected ratio (BMC:DMC:CUR ratio of 1:2:6) described in the literature. The three prominent volatile compounds identified in most samples were ar-turmerone, turmerone, and curlone. The results demonstrated significant differences in the volatile compound levels among the DS and dried rhizome samples. The non-targeted analysis resulted in the identification of over 40 compounds, including bioactives such as piperine, phenolic acids, and amino acids. A disintegration study was performed on limited DS according to the United States Pharmacopeia protocol. The results reveal that all the selected DS samples passed the disintegration test. An analysis of curcuminoids from DS samples in neutral and acidic solutions demonstrated that all curcuminoids (BMC, DMC, and CUR) existed in the keto and enol forms and their concentrations changed with pH. This study will be of significant interest to manufacturers, consumers, and pharmacologists to accurately understand the bioactivities of three curcuminoids in different isomeric forms. Full article
(This article belongs to the Special Issue Analysis of Food Compounds: Identification, Quantification and Monitoring)
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