ArticleMolecules (Basel, Switzerland)2021
High Performance Liquid Chromatography versus Stacking-Micellar Electrokinetic Chromatography for the Determination of Potentially Toxic Alkenylbenzenes in Food Flavouring Ingredients.
Article in Molecules (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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Who cites it
3 citing papers in PubMed, 8 citations in OpenAlex.
- Multifunctional Starch-Based Composite Films Embedded with Carbon Dots for pH-Responsive Sensing and Monitoring of Food Freshness.Molecules (Basel, Switzerland) · 2025Article
- Occurrence of Alkenylbenzenes in Plants: Flavours and Possibly Toxic Plant Metabolites.Plants (Basel, Switzerland) · 2023Review
- Myristicin and Elemicin: Potentially Toxic Alkenylbenzenes in Food.Foods (Basel, Switzerland) · 2022Review
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Authors and funding
2 authors at 1 institution in 1 country.
Funding
Abstract
Alkenylbenzenes, including eugenol, methyleugenol, myristicin, safrole, and estragole, are potentially toxic phytochemicals, which are commonly found in foods. Occurrence data in foods depends on the quality of the analytical methodologies available. Here, we developed and compared modern reversed-phase high performance liquid chromatography (HPLC) and stacking-micellar electrokinetic chromatography (MEKC) methods for the determination of the above alkenylbenzenes in food flavouring ingredients. The analytical performance of HPLC was found better than the stacking-MEKC method. Compared to other HPLC methods found in the literature, our method was faster (total run time with conditioning of 15 min) and able to separate more alkenylbenzenes. In addition, the analytical methodology combining an optimized methanol extraction and proposed HPLC was then applied to actual food flavouring ingredients. This methodology should be applicable to actual food samples, and thus will be vital to future studies in the determination of alkenylbenzenes in food.
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Registered trials
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