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Innovative Separation Methods in Food Chemistry and Analysis
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Innovative Separation Methods in Food Chemistry and Analysis

A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".

Deadline for manuscript submissions: closed (30 April 2022) | Viewed by 12406

Special Issue Editor

Dr. Petr Česla

E-Mail Website
Guest Editor
Department of Analytical Chemistry, Faculty of Chemical Technology, University of Pardubice, Pardubice, Czech Republic
Interests: liquid-phase separation methods–liquid chromatography, capillary electrophoresis; two-dimensional liquid chromatography; chromatographic analysis of naturally occurring samples, mainly secondary plant metabolites
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Research progress of separation analytical methods in last decades have influenced many areas of chemistry and related fields. Among the most important areas for a human life, which is tightly connected with the development and application of various analytical separations, is the food chemistry area. For the analysis of food components, nutraceuticals, additives, and contaminants, separations and especially chromatographic methods are widely applied. The recent advances in column technology, novel separation modes, multidimensional chromatography, hyphenation with mass spectrometric detection, among all, provide powerful tools for comprehensive characterization of composition of food samples. This Special Issue focuses on the most recent and innovative approaches of separation methods in food analysis. Researchers are encouraged to submit research papers describing new developments in separation methods intended for food analysis as well as reviews illustrating application of emerging separation methods in analysis of nutritients, bioactive compounds and contaminants in foods. Manuscripts describing novel approaches of sample preparations,or original chemometric approaches in connection with a chromatographic analysis of food samples are also welcomed.

Dr. Petr Česla
Guest Editor

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Keywords

  • Food composition
  • Nutraceuticals
  • Food contaminants
  • Bioactive compounds
  • Liquid chromatography
  • Capillary electrophoresis
  • Gas chromatography
  • Mass spectrometric detection
  • Sample preparation
  • Data processing

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Published Papers (3 papers)

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Research

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16 pages, 1597 KiB  
Article
Beta vulgaris subsp. maritima: A Valuable Food with High Added Health Benefits
by Najat Bouchmaa, Reda Ben Mrid, Imad Kabach, Zakia Zouaoui, Khalid Karrouchi, Houda Chtibi, Abdelmajid Zyad, Francesco Cacciola and Mohamed Nhiri
Appl. Sci. 2022, 12(4), 1866; https://doi.org/10.3390/app12041866 - 11 Feb 2022
Cited by 25 | Viewed by 3784
Abstract
The present study was conducted to evaluate a natural extract, obtained from the Beta vulgaris plant, for its phytochemical composition and its beneficial health effects. Therefore, total phenolic and flavonoid contents, as well as identification and quantification of phenolic compounds by HPLC, were [...] Read more.
The present study was conducted to evaluate a natural extract, obtained from the Beta vulgaris plant, for its phytochemical composition and its beneficial health effects. Therefore, total phenolic and flavonoid contents, as well as identification and quantification of phenolic compounds by HPLC, were assessed in leaves’ extract. Moreover, antioxidant activities were investigated using free radical scavenging tests, (ABTS+ and DPPH+) and reducing power assay (FRAP) as well as ferrous ions’ (Fe2+) chelating activity. The Antiglycation effect was also evaluated, using the BSA-fructose model, and the antidiabetic effect was determined by inhibition of α-amylase and α-glucosidase enzymes. Additionally, the in vitro antitumor effect was quantified using the MTT assay, and the antibacterial activity was evaluated using the agar disc diffusion and broth microdilution methods. Both aqueous and methanolic extracts exhibited potential antioxidant capacity with a higher effect for the methanolic extract. Furthermore, the in vitro antitumor activity of the methanolic extracts exhibited potent cytotoxic effects against two breast cancer cell lines, MDA-MB-468 and MCF-7. Moreover, Beta vulgaris extracts inhibit not only α-amylase and α-glucosidase, but also advanced glycation end-products’ (AGEs) formation, which would prevent diabetes’ complications. Beta vulgaris methanolic extract revealed also a high antibacterial effect against Proteus mirabilis and Bacillus subtilis. Taken together, these results revealed that Beta vulgaris leaves’ extracts constitute a valuable food and natural source of bioactive molecules that could be used for the development of new, natural drugs against cancer and diabetes. Full article
(This article belongs to the Special Issue Innovative Separation Methods in Food Chemistry and Analysis)
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15 pages, 638 KiB  
Communication
Absolute Quantitative Volatile Measurement from Fresh Tea Leaves and the Derived Teas Revealed Contributions of Postharvest Synthesis of Endogenous Volatiles for the Aroma Quality of Made Teas
by Mingjie Chen, Li Guo, Huiwen Zhou, Yaling Guo, Yi Zhang, Zhi Lin, Meng Sun, Wei Zeng and Hualing Wu
Appl. Sci. 2021, 11(2), 613; https://doi.org/10.3390/app11020613 - 10 Jan 2021
Cited by 17 | Viewed by 2997
Abstract
Characteristic aroma is a well-appreciated feature contributing to tea quality. Although extensive studies have been made to investigate aroma biosynthesis and gene expressions during tea making processes, it remains unclear whether the endogenous volatile biosynthesis during postharvest tea processing contributes to the aroma [...] Read more.
Characteristic aroma is a well-appreciated feature contributing to tea quality. Although extensive studies have been made to investigate aroma biosynthesis and gene expressions during tea making processes, it remains unclear whether the endogenous volatile biosynthesis during postharvest tea processing contributes to the aroma quality of made tea. To critically evaluate this question, we used the same batch of fresh tea leaves and produced three different types of tea with different degrees of fermentation (green tea, oolong tea, and black tea). Total volatiles were extracted by solvent-assisted-flavor evaporation, then quantified by gas chromatography-flame ionization detector combined with response factor correction for quantitative measurement. Compared with fresh tea leaves, the volatile profiles of the made teas were dramatically altered, with significant loss for the majority of endogenous volatiles and simultaneous gain for non-endogenous volatiles. By calculation of odor-activity values, the potential volatiles contributing to the aroma characteristics of each tea type were identified. Our data suggest that postharvest synthesis of endogenous volatiles did not contribute to the aroma quality of made tea. Full article
(This article belongs to the Special Issue Innovative Separation Methods in Food Chemistry and Analysis)
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Review

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17 pages, 1471 KiB  
Review
Characterization of Balsamic Vinegars Using High-Performance Liquid Chromatography and Gas Chromatography
by Michal Kašpar and Petr Česla
Appl. Sci. 2022, 12(18), 8946; https://doi.org/10.3390/app12188946 - 6 Sep 2022
Cited by 6 | Viewed by 4633
Abstract
Vinegars are natural products manufactured by two-step fermentation. One of the most famous is balsamic vinegar, especially that produced in Modena, Italy. Its unique production process positively distinguishes it from other vinegars. There are basically three types of balsamic vinegar: common balsamic vinegar, [...] Read more.
Vinegars are natural products manufactured by two-step fermentation. One of the most famous is balsamic vinegar, especially that produced in Modena, Italy. Its unique production process positively distinguishes it from other vinegars. There are basically three types of balsamic vinegar: common balsamic vinegar, Balsamic vinegar of Modena, and Traditional balsamic vinegar of Modena. The chemical analysis of these vinegars is mainly carried out by using gas or liquid chromatography, often coupled to mass spectrometric detection. Although gas chromatography is generally used for the determination of the overall profile of volatile organic compounds, furfurals, phenolic compounds, and organic acids, high-performance liquid chromatography is typically applied for the determination of amino acids, sugars, and polyphenols. The two complementary techniques, the combination of which is useful for the detailed characterization of balsamic vinegars, are reviewed and discussed in this article. Full article
(This article belongs to the Special Issue Innovative Separation Methods in Food Chemistry and Analysis)
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