Capillary Electrophoresis in Food Analysis

Chiral Capillary Electrophoresis in Food Analysis

Author(s): Samuel Bernardo-Bermejo, Elena Sánchez-López, María Castro-Puyana and María Luisa Marina * .

Pp: 291-320 (30)

Doi: 10.2174/9789815036152122020012

* (Excluding Mailing and Handling)

Abstract

Chiral analysis is a powerful tool in Food Science for quality and safety assessment since the enantiomeric composition of food samples can reveal adulterations, the effects of processing and storage or give valuable information on the bioactivity, traceability or even toxicity of foods. This chapter describes the potential of Capillary Electrophoresis in the chiral analysis of food and beverages. The separation modes used in CE for the chiral analysis of food samples are described, including different strategies for sample preparation and sensitivity enhancement. The most relevant applications developed in the period from 2010 to the present are depicted and the main conclusions and future prospects are outlined. 


Keywords: Amino acids, Capillary electrochromatography, Catechins, Chiral capillary electrophoresis, Chiral separation, Enantiomers, Electrokinetic chromatography, Food samples, Organic acids, Sweeteners

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