Special Issue "Application of Liquid Chromatography in Food Analysis"

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

Deadline for manuscript submissions: closed (15 September 2018)

Special Issue Editors

Guest Editor
Dr. Oscar Núñez

1. Department of Chemical Engineering and Analytical Chemistry, University of Barcelona. Martí i Franquès 1-11, 08028, Barcelona, Spain
2. Research Institute in Food Nutrition and Food Safety, University of Barcelona, Recinte Torribera, Av. Prat de la Riba 171, Edifici de Recerca (Gaudí), E08921 Santa Coloma de Gramenet, Barcelona, Spain
3. Serra Húnter Fellow, Generalitat de Catalunya, Barcelona, Spain
E-Mail
Interests: analytical chemistry; chromatography; mass spectrometry; environmental analysis; food analysis
Guest Editor
Dr. Paolo Lucci

Department of Agri-Food, Animal and Environmental Sciences, University of Udine Via Sondrio 2/a, 33100 Udine, Italy
E-Mail
Interests: liquid chromatography; mass spectrometry; environmental analysis; food analysis

Special Issue Information

Dear Colleagues,

Food products are very complex mixtures consisting of naturally-occurring compounds and other substances, generally originating from technological processes, agrochemical treatments, or packaging materials. Several of these compounds (e.g., veterinary drugs, pesticides, mycotoxins, etc.) are of particular concern because, although they are generally present in very small amounts, they are nonetheless often dangerous to human health. On the other hand, improved methods for the determination of authenticity, standardization, and efficacy of nutritional properties in natural food products are also required to guarantee their quality and for the growth and regulation of the market. Thus, food safety and food authentication are hot topics for both society and the food industry. Nowadays, liquid chromatography with ultraviolet (LC-UV) detection, or coupled to mass spectrometry (LC-MS) and high-resolution mass spectrometry (LC-HRMS), are among the most powerful techniques to address food safety issues and to guarantee food authenticity in order to prevent frauds. In this Special Issue, the role of liquid chromatography techniques in food analysis (including food safety issues, determination of nutritional properties, and authentication and prevention of frauds) will be addressed. Both, original research articles and reviews are welcome.

Dr. Oscar Núñez
Dr. Paolo Lucci
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 papers will be 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 monthly 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 550 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

  • liquid chromatography
  • food safety
  • food authentication
  • nutritional properties
  • UV-detection
  • mass spectrometry
  • high-resolution mass spectrometry

Published Papers (2 papers)

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Research

Open AccessFeature PaperArticle Authentication and Quantitation of Fraud in Extra Virgin Olive Oils Based on HPLC-UV Fingerprinting and Multivariate Calibration
Received: 30 January 2018 / Revised: 12 March 2018 / Accepted: 20 March 2018 / Published: 21 March 2018
Cited by 1 | PDF Full-text (1398 KB) | HTML Full-text | XML Full-text | Supplementary Files
Abstract
High performance liquid chromatography method with ultra-violet detection (HPLC-UV) fingerprinting was applied for the analysis and characterization of olive oils, and was performed using a Zorbax Eclipse XDB-C8 reversed-phase column under gradient elution, employing 0.1% formic acid aqueous solution and methanol as mobile
[...] Read more.
High performance liquid chromatography method with ultra-violet detection (HPLC-UV) fingerprinting was applied for the analysis and characterization of olive oils, and was performed using a Zorbax Eclipse XDB-C8 reversed-phase column under gradient elution, employing 0.1% formic acid aqueous solution and methanol as mobile phase. More than 130 edible oils, including monovarietal extra-virgin olive oils (EVOOs) and other vegetable oils, were analyzed. Principal component analysis results showed a noticeable discrimination between olive oils and other vegetable oils using raw HPLC-UV chromatographic profiles as data descriptors. However, selected HPLC-UV chromatographic time-window segments were necessary to achieve discrimination among monovarietal EVOOs. Partial least square (PLS) regression was employed to tackle olive oil authentication of Arbequina EVOO adulterated with Picual EVOO, a refined olive oil, and sunflower oil. Highly satisfactory results were obtained after PLS analysis, with overall errors in the quantitation of adulteration in the Arbequina EVOO (minimum 2.5% adulterant) below 2.9%. Full article
(This article belongs to the Special Issue Application of Liquid Chromatography in Food Analysis)
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Open AccessArticle Characterization and Determination of Interesterification Markers (Triacylglycerol Regioisomers) in Confectionery Oils by Liquid Chromatography-Mass Spectrometry
Received: 15 January 2018 / Revised: 5 February 2018 / Accepted: 12 February 2018 / Published: 16 February 2018
PDF Full-text (648 KB) | HTML Full-text | XML Full-text
Abstract
Interesterification is an industrial transformation process aiming to change the physico-chemical properties of vegetable oils by redistributing fatty acid position within the original constituent of the triglycerides. In the confectionery industry, controlling formation degree of positional isomers is important in order to obtain
[...] Read more.
Interesterification is an industrial transformation process aiming to change the physico-chemical properties of vegetable oils by redistributing fatty acid position within the original constituent of the triglycerides. In the confectionery industry, controlling formation degree of positional isomers is important in order to obtain fats with the desired properties. Silver ion HPLC (High Performance Liquid Chromatography) is the analytical technique usually adopted to separate triglycerides (TAGs) having different unsaturation degrees. However, separation of TAG positional isomers is a challenge when the number of double bonds is the same and the only difference is in their position within the triglyceride molecule. The TAG positional isomers involved in the present work have a structural specificity that require a separation method tailored to the needs of confectionery industry. The aim of this work was to obtain a chromatographic resolution that might allow reliable qualitative and quantitative evaluation of TAG positional isomers within reasonably rapid retention times and robust in respect of repeatability and reproducibility. The resulting analytical procedure was applied both to confectionery raw materials and final products. Full article
(This article belongs to the Special Issue Application of Liquid Chromatography in Food Analysis)
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