Advances in the Optimization of Chromatographic Conditions for the Separation of Antioxidants in Functional Foods

Rev. Sep. Sci. 1(1), 17-33 (2019).

Natasa P. Kalogiouri and Victoria F. Samanidou

Laboratory of Analytical Chemistry, Department of Chemistry, Aristotle University of Thessaloniki, Thessaloniki GR 54124, Greece.


Antioxidants represent a class of naturally occurring molecules that are responsible for several health properties. Antioxidants are present in various natural products and food matrices, typically known as “functional foods”. Because of their high nutritional value and antioxidant activity, functional foods gain considerable attention, in recent years. Phenolic compounds are the most abundant class of antioxidants and Liquid Chromatography (LC) is the main technique used for their separation. Conventional High-Pressure Liquid Chromatography provides insufficient resolving power and requires long analysis times. New techniques like ultra-high-pressure liquid chromatography (UHPLC), in reversed-phase (RP) or hydrophilic interaction (HILIC) mode, and the development of multidimensional methods prove promising with increasing applications for phenolic analysis. The aim of this review is to provide an updated overview of the applications of recent advances in LC phenolic separation of antioxidants in functional within the period 2015-2019.

KEYWORDS: Functional Foods, Separation, Antioxidants, Liquid Chromatography, Analytical Techniques.

Editor: Dr. Mohammad Sharif Khan, Thayer School of Engineering, Dartmouth College, Hanover NH, USA.

©2019 Kalogiouri NP and Samanidou V. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC-BY) which permits any use, distribution, and reproduction in any medium, provided the original author(s) and source are credited.

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