Development of Analytical Method in Food Science

A special issue of Separations (ISSN 2297-8739).

Deadline for manuscript submissions: closed (28 February 2021) | Viewed by 5115

Special Issue Editor

Technological Transfer Centre, Fondazione Edmund Mach, via E. Mach 1, 38010 San Michele all'Adige, Italy
Interests: analytical chemistry; HPLC; high-resolution mass spectrometry; food characterisation

Special Issue Information

Dear Colleagues,

Consumers’ concern about the safety and healthiness of food and ensuring compliance with trade laws has increased, in recent years, the importance of the use and development of new analytical techniques in food science. Faster and accurate techniques are essential to provide information about processing, quality control, adulteration, contamination, chemical composition, and traceability of food.

The target of this Special Issue is to present original, simple, and efficient analytical methods for food sample preparation and preconcentration and for sample analysis, including method development, optimization, and validation combining chromatography techniques with robust, sensitive, and selective systems of detection.

Dr. Tiziana Nardin
Guest Editor

Manuscript Submission Information

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Keywords

  • Sample preparation
  • Chromatography
  • Evolution in chromatography separation
  • Mass spectrometry
  • Method validation
  • Quality control
  • Food characterization
  • Food traceability
  • Contaminants Chemometrics

Published Papers (2 papers)

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Research

13 pages, 951 KiB  
Article
Cost-Effective Simultaneous Separation and Quantification of Phenolics in Green and Processed Tea Using HPLC–UV–ESI Single-Quadrupole MS Detector and Python Script
by Chan-Su Rha, Yun-Mi Choi, Jong-Chan Kim and Dae-Ok Kim
Separations 2021, 8(4), 45; https://0-doi-org.brum.beds.ac.uk/10.3390/separations8040045 - 02 Apr 2021
Cited by 2 | Viewed by 2205
Abstract
Phenolic composition of green tea (Camellia sinensis) varies according to manufacturing processes that result in deglycosylation of glycosylated phenolics and condensation, epimerization, and degalloylation of flavan-3-ols (catechins). Ambiguous phenolic assignments based on UV absorbance alone can occur when the chromatographic peaks [...] Read more.
Phenolic composition of green tea (Camellia sinensis) varies according to manufacturing processes that result in deglycosylation of glycosylated phenolics and condensation, epimerization, and degalloylation of flavan-3-ols (catechins). Ambiguous phenolic assignments based on UV absorbance alone can occur when the chromatographic peaks overlapped slightly. We established an improved method using an HPLC–UV coupled with a single-quadrupole MS detector (MS1) that can reject false UV peaks after checking the preceding MS1 peaks. Adjusted UV data coded by the Python algorithm were deployed to compare tea phenolics. Performance validation of the MS1 and UV analysis methods for 19 phenolics revealed a sensitivity of 0.17 and 0.47 pmol/injection, limit of detection of 15 and 33 μg/L, limit of quantification of 50 and 110 μg/L, intra-day precision of 5% and 1% relative standard deviation, and trueness of 83–135% and 97–100%, respectively. Our results suggest that the HPLC–UV–MS1 method, which is a low operational cost method, potentially provides the precise phenolic composition of teas. Full article
(This article belongs to the Special Issue Development of Analytical Method in Food Science)
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11 pages, 1388 KiB  
Article
Method Validation and Measurement Uncertainty Determination of Ethoxyquin and Antioxidant Activity in Paprika Seasonings and Paprika Sauces Frequently Consumed in South Korea
by Gill-Woong Jang, Sun-Il Choi, Xionggao Han, Xiao Men, Hee-Yeon Kwon, Ye-Eun Choi, Mi-Hye Park and Ok-Hwan Lee
Separations 2020, 7(4), 50; https://0-doi-org.brum.beds.ac.uk/10.3390/separations7040050 - 28 Sep 2020
Cited by 4 | Viewed by 2505
Abstract
In this study, we investigated and validated a method for the quantitative analysis of ethoxyquin in paprika seasonings and sauces, which are frequently consumed in South Korea. Using this analytical method, we were able to confirm the presence of ethoxyquin under optimized high-performance [...] Read more.
In this study, we investigated and validated a method for the quantitative analysis of ethoxyquin in paprika seasonings and sauces, which are frequently consumed in South Korea. Using this analytical method, we were able to confirm the presence of ethoxyquin under optimized high-performance liquid chromatography/photodiode array (HPLC-PDA) and liquid chromatography with tandem mass spectrometry conditions. Additionally, the antioxidant activity of ethoxyquin was assessed using the American Spice Trade Association values and its residual levels in paprika seasoning samples. The HPLC-PDA limits of detection and quantification for ethoxyquin were found to be 0.26 and 0.79 μg/mL, and 0.33 to 1.00 μg/mL, and the recoveries of ethoxyquin ranged from 86.75 to 101.70%, with relative standard deviations ranging from 0.31% to 3.59%. These results indicated that the analytical method in this study should be appropriate for the quantitative analysis of ethoxyquin in paprika seasoning and sauce matrices. Full article
(This article belongs to the Special Issue Development of Analytical Method in Food Science)
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