Journal
FOOD CHEMISTRY
Volume 390, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2022.132937
Keywords
Enzymes; Antioxidant; Microorganisms; Bioautography; Effect-directed analysis; Thin-layer chromatography
Funding
- FONCYT [PICT-2019-02232, PICT-2018-01554]
- Universidad Nacional de Rosario [80020180300114UR, 80020180100128UR]
- CONICET
Ask authors/readers for more resources
Thin-layer chromatography (TLC) is commonly used for food analysis and quality control. It is compatible with various derivatization methods and can detect compounds related to food stability, contaminants, and nutrition.
Thin-layer chromatography (TLC) is widely used for food analysis and quality control. As an open chromatographic system, TLC is compatible with microbial-, biochemical-, and chemical-based derivatization methods. This compatibility makes it possible to run in situ bioassays directly on the plate to obtain activity-profile chromatograms, i.e., the effect-directed analysis of the sample.Many of the properties that can be currently measured using this assay format are related to either desired or undesired features for food related products. The TLC assays can detect compounds related to the stability of foods (antioxidant, antimicrobial, antibrowning, etc.), contaminants (antibiotics, pesticides, estrogenic compounds, etc.), and compounds that affect the absorption, metabolism or excretion of nutrients and metabolites or could improve the consumers health (enzyme inhibitors). In this article, different food related TLC-assays are reviewed. The different detection systems used, the way in which they are applied as well as selected examples are discussed.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available