Chiral separations in food analysis

Cationic cyclodextrin clicked chiral stationary phase for versatile enantioseparations in high-performance liquid chromatography

“…Ever-increasing research efforts have been made to develop related methodologies and multifunctional separation materials for various chiral technologies [1][2][3][4]. Up to now, direct enantioseparations with high performance liquid chromatography (HPLC) coupled with derivatized cyclodextrins (CDs) chiral stationary phases (CSPs) has significantly evolved into one of the most popular and robust tools for both analysis and even large-scale preparation of pure enantiomers.…”

Enantiomeric Ratio of Amino Acids as a Tool for Determination of Aging and Disease Diagnostics by Chromatographic Measurement

“…Among the possible methods used for the enantioselective separation/determination of AAs in different matrices, gas chromatography (GC), micellar electrokinetic chromatography (MEKC), and high-or ultra-performance liquid chromatography (HPLC, UPLC) mostly prevail [6][7][8][9][10][11][12]. Other methods are used less frequently.…”

Capillary electrophoresis determination of non-protein amino acids as quality markers in foods

“…The determination of protein amino acids has been exploited for years in the food field because they can provide relevant information on the quality and safety of food samples [1][2][3]. In addition to these compounds, it is also possible to find other amino acids of non-protein origin in foods which exist as metabolic intermediates, as products formed during food processing or as additives in food to increase some nutritional and functional properties [4,5].…”

“…Obviously, each enantiomer can originate different effects when interacting with chiral environments as enzymes, proteins and receptors [3]. Although the l-enantiomers are the natural form of amino acids, their exposure to certain processing conditions may originate their racemization to d-enantiomers.…”

“…The use of racemic mixtures originates economical benefits due to the minor cost that these mixtures have with respect to the use of pure enantiomers. In general terms, enantioselective separations may be relevant in different food areas in order to propose quality markers to assess food authenticity and to detect adulterations, to evaluate the effects of processing, fermentation, microbiological activity and storage, to analyze chiral metabolites and to investigate health-promoting compounds or evaluate flavor and fragrance aromas [2,3,15,16]. In the specific case of chiral non-protein amino acids, the analysis of their enantiomers in foods is a very useful tool not only to assess food quality and authenticity [17], but also to evaluate processing, manufacturing of food supplements and detect microbiological contaminations [12,18].…”