“…High-performance liquid chromatography (HPLC) is the most widely used technique in food analysis for measuring vitamins, carbohydrates, additives (antioxidants, colorants, artificial sweeteners, etc. ), proteins, amino acids, mycotoxins, triglycerides (TGs) in fats and oils, lipids, chiral compounds, and pigments (carotenoids, anthocyanines) (Chang et al, 1995;Tarrago-Trani et al, 2012;Silva et al, 2016;Colak et al, 2022).…”