1st Edition

Ultra Performance Liquid Chromatography Mass Spectrometry Evaluation and Applications in Food Analysis

Edited By Mu Naushad, Mohammad Rizwan Khan Copyright 2014
    478 Pages 129 B/W Illustrations
    by CRC Press

    480 Pages 129 B/W Illustrations
    by CRC Press

    Due to its high sensitivity and selectivity, liquid chromatography–mass spectrometry (LC–MS) is a powerful technique. It is used for various applications, often involving the detection and identification of chemicals in a complex mixture. Ultra Performance Liquid Chromatography Mass Spectrometry: Evaluation and Applications in Food Analysis presents a unique collection of up-to-date UPLC-MS/MS methods for the separation and quantitative determination of components, contaminants, vitamins, and aroma and flavor compounds in a wide variety of foods and food products.

    The book begins with an overview of the history, principles, and advancement of chromatography. It discusses the use of UHPLC techniques in food metablomics, approaches for analysis of foodborne carcinogens, and details of UPLC-MS techniques used for the separation and determination of capsaicinoids. Chapters describe the analysis of contaminants in food, including pesticides, aflatoxin, perfluorochemicals, and acrylamide, as well as potentially carcinogenic heterocyclic amines in cooked foods.

    The book covers food analysis for beneficial compounds, such as the determination of folate, vitamin content analysis, applications for avocado metabolite studies, virgin olive oil component analysis, lactose determination in milk, and analysis of minor components of cocoa and phenolic compounds in fruits and vegetables. With contributions by experts in interdisciplinary fields, this reference offers practical information for readers in research and development, production, and routing analysis of foods and food products.

    History and Introduction of UPLC/MS
    Mu. Naushad, Mohammad Rizwan Khan, and Zeid Abdullah ALOthman

    UHPLC-MS(/MS) Analysis of Pesticides in Food
    Paolo Lucci, Rosa Busquets, and Oscar Núñez

    Ultra-High-Performance Liquid Chromatography in Food Metabolomics: Food Quality and Authenticity
    Cristina C. Jacob and H. Gallart-Ayala

    UHPLC-MS-Based Methods for the Study of Foodborne Carcinogens
    Lubinda Mbundi and Rosa Busquets

    Ultra-Performance Liquid Chromatography-Mass Spectrometry for the Determination of Capsaicinoids in Capsicum Species
    Saikh Mohammad Wabaidur

    Applications of UPLC-MS/MS for the Quantification of Folate Vitamers
    Maria V. Chandra-Hioe, Jayashree Arcot, and Martin P. Bucknall

    UPLC-MS/MS Analysis of Heterocyclic Amines in Cooked Food
    Mohammad Rizwan Khan and Mu. Naushad

    Determination of Avocado Fruit Metabolites by UHPLC-MS: Complementarity with Other Analytical Platforms
    Elena Hurtado-Fernández, María Gómez-Romero, Tiziana Pacchiarotta; Oleg A. Mayboroda, Alegría Carrasco-Pancorbo, and Alberto Fernández-Gutiérrez

    UHPLC-MS in Virgin Olive Oil Analysis: An Evolution toward the Rationalization and Speed of Analytical Methods
    Aadil Bajoub, Alegría Carrasco-Pancorbo, Noureddine Ouazzani, and Alberto Fernández-Gutiérrez

    Vitamin Analysis in Food by UPLC–MS
    Ahmad Aqel, Kareem Yusuf, Asma’a Al-Rifai, and Zeid Abdullah ALOthman

    UPLC–MS as an Analytical Tool for the Determination of Aflatoxins in Food
    Kareem Yusuf, Ahmad Aqel, Ayman Abdel Ghfar, and Zeid Abdullah ALOthman

    Determination of Perfluorochemicals in Food and Drinking Water Samples Using UHPLC-MS Technique
    Fabio Gosetti, Eleonora Mazzucco, Maria Carla Gennaro, and Emilio Marengo

    Determination of Acrylamide in Foodstuffs Using UPLC-MS
    Ayman Abdel Ghfar and Ibrahim Hotan Alsohaimi

    Determination of Procyanidins and Alkaloids in Cocoa and Biological Samples by Ultra-High-Performance Liquid Chromatography Coupled to Tandem Mass Spectrometry
    Alba Macià, Maria José Motilva, and Nàdia Ortega

    Ultra-Performance Liquid Chromatography-Mass Spectrometry and Its Application toward the Determination of Lactose Content in Milk
    Mahamudur Islam

    Fast and Reliable Analysis of Phenolic Compounds in Fruits and Vegetables by UHPLC-MS
    M. I. Alarcón-Flores, R. Romero-González, J. L. Martínez Vidal, and A. Garrido Frenich


    Dr. Mu. Naushad is assistant professor in the Department of Chemistry, King Saud University, Saudi Arabia. He earned his MS and PhD in analytical chemistry from Aligrah Muslim University, India. He is the author of more than 60 research articles and several book chapters of international repute. Dr. Naushad is editor/editorial member of more than 30 international journals, and is also the editor of a number of books.

    Mohammad Rizwan Khan is assistant professor in the Department of Chemistry, King Saud University, Saudi Arabia. He earned his BS and MS in chemistry from the Aligrah Muslim University, India, and his PhD in analytical chemistry from the University of Barcelona, Spain. Dr. Khan has extensive research experience in multidisciplinary fields of analytical chemistry and environmental science. He has published several book chapters and research papers in international peer-reviewed journals.