Advances in Lipid Capillary Electromigration Methods to Food Analysis Within the 2010s Decade
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Advances in Lipid Capillary Electromigration Methods to Food Analysis Within the 2010s Decade Tatiane Lima Amorim 1 & Marcone Augusto Leal de Oliveira 1 Received: 29 February 2020 / Accepted: 10 May 2020 # Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract Capillary electrophoresis (CE) is a technique that may offer high-resolution separations in complex matrices with a short analysis time. It generally employs straightforward sample preparation protocols and requires low amounts of sample and reagents, which follows the green chemistry concept. This review presents several methods developed within the 2010s decade, aiming simpler and faster food analyses in the determination of lipids applying CE. It summarizes sample preparation protocols, background electrolyte, and instrumental conditions optimized in each method. Different CE modes and detection systems are discussed, as well as figures of merit of the developed analytical methods. Moreover, it approaches significant challenges involved with lipid assay by CE and opportunities for innovation in the lipid research. Key-Words Capillary electrophoresis . Analytical methods . Food analysis . Lipids . Sample preparation . Detection
Abbreviations C4D Capacitively coupled contactless conductivity detection CE Capillary electrophoresis CEC Capillary electrochromatography CZE Capillary zone electrophoresis CD-MEKC Cyclodextrin modified micellar electrokinetic chromatography CD-CZE Cyclodextrin modified capillary zone electrophoresis μEOF Electroosmotic mobility μe Electrophoretic mobility FAs Fatty acids GLs Glycerolipids GPs Glycerophospholipids MS Mass spectrometry MEKC Micellar electrokinetic chromatography MEEKC Microemulsion electrokinetic chromatography NACE Non-aqueous capillary electrophoresis
* Marcone Augusto Leal de Oliveira [email protected] Tatiane Lima Amorim [email protected] 1
Grupo de Química Analítica e Quimiometria (GQAQ), Chemistry Department, Federal University of Juiz de Fora, José Lourenço Kelmer, Juiz de Fora, MG 36036-330, Brazil
PF-MEKC PKs PRs SLs SPs STs UV
Partial-filling micellar electrokinetic chromatography Polyketides Prenols Saccharolipids Sphingolipids Sterols Ultraviolet
The Determination of Lipids in Food by Capillary Electrophoresis Lipids are an extensive and diverse group of naturally occurring biomolecules that play essential roles in nutrition and health (Gurr 2009). They are generally soluble in organic solvents, but only sparingly soluble in water and present several physicochemical and biological properties (Marangon and Narine 2002; Zamora and Hidalgo 2015). Lipids are one of the main macronutrients in food and are essential to the body (Berdanier and Berdanier 2015). They are responsible for cell structure and organization, energy reserve source, thermic protection, and regulation of cellular processes (Nelson and Cox 2017). Even though lipids are essential for several body functions, not all lipids are required in the same amount in the diet. The energy balance is critical
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