Effect-directed analysis in food by thin-layer chromatography assays

CABEZUDO, I.; SALAZAR, M.O.; RAMALLO, I.A.; FURLAN, R.L.E.

FOOD CHEMISTRY

ELSEVIER SCI LTD

Lugar: Amsterdam; Año: 2022

0308-8146

Thin-layer chromatography (TLC) is widely used for foodanalysis and quality control. As an open chromatographic system, TLC iscompatible with microbial-, biochemical-, and chemical-based derivatizationmethods. This compatibility makes it possible to run in situ bioassays directly on the plate to obtain activity-profilechromatograms, i.e., the effect-directed analysis of the sample. Many of the properties that can be currently measured using this assayformat are related to either desired or undesired features for food relatedproducts. 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 theabsorption, metabolism or excretion of nutrients and metabolites or couldimprove the consumers health (enzyme inhibitors). In thisarticle, different food related TLC-assays are reviewed.The different detection systems used, the way in which they are applied as wellas selected examples are discussed.