Recent trends in sorption‐based sample preparation and liquid chromatography techniques for food analysis

Abstract

The accelerated rising of the world's population increased the consumption of food, thus demanding more rigors in the control of residue and contaminants in food-based products marketed for human consumption. In view of the complexity of most food matrices, including fruits, vegetables, different types of meat, beverages, among others, a sample preparation step is important to provide more reliable results when combined with HPLC separations. An adequate sample preparation step before the chromatographic analysis is mandatory in obtaining higher precision and accuracy in order to improve the extraction of the target analytes, one of the priorities in analytical chemistry. The recent discovery of new materials such as ionic liquids, graphene-derived materials, molecularly imprinted polymers, restricted access media, magnetic nanoparticles, and carbonaceous nanomaterials, provided high sensitivity and selectivity results in an extensive variety of applications. These materials, as well as their several possible combinations, have been demonstrated to be highly appropriate for the extraction of different analytes in complex samples such as food products. The main characteristics and application of these new materials in food analysis will be presented and discussed in this paper. Another topic discussed in this review covers the main advantages and limitations of sample preparation microtechniques, as well as their off-line and on-line combination with HPLC for food analysis.

Modern automated microextraction procedures for bioanalytical, environmental, and food analyses

“…Because the maximum residue limits are generally very low, it is necessary to employ sensitive analytical techniques in their determination and one of the most employed techniques is the LC. LC stands out for its high sensitivity, and selectivity and also, for reaching LODs of the order of ng/L, thus, it finds wide applicability in the literature for different food analyses [124]. Fully automated extraction methods and miniaturized sample preparation techniques are now being employed for food analysis due to their easy automation and on-line coupling to analytical systems.…”

Overview of Sample Preparation and Chromatographic Methods to Analysis Pharmaceutical Active Compounds in Waters Matrices

“…The extraction efficiency depends on the physicochemical properties of analyte (solubility, pKa, log P ow , etc), solvent (polarity), sample, volume of the solvent, number of extractions, water: solvent ratio, as well as other parameters, such as pH and ionic strength of the sample. The solvents, in which the analyte is extracted, may be organic liquids, supercritical fluids, and superheated liquids [75]. Significant progress in LLE was made through the development of liquid-liquid microextraction techniques, such as single liquid microdrops, nanodrops, or picodrops extractions [74].…”

“…Briefly, the magnetic nanoparticles (MNPs) coated or hybridizated with other materials (magnetic sorbent) is added to the sample, vortexed and then separated from the solution under magnetic conditions. After separation, the material (containing the analytes) was dissolved in low amount of a suitable organic solvent to form the extract to be analysed [72,75,88,112].…”

Recent Applications of Magnetic Nanoparticles in Food Analysis

“…The increasing concern of the global population about food products, their quality, composition and effect on health, as well as the globalisation of the food trade, make necessary the development of reliable strategies that allow food companies to ensure accurate knowledge about their products. This aspect not only involves the evaluation of ingredients and main components, but also those that are present at very low concentration levels and still have a negative effect on consumers such as organic pollutants and microorganisms that endanger food safety [1][2][3] Therefore, the evaluation of novel analytical methods that lead to these requirements has become an issue of remarkable importance for the scientific community.…”