Analytical approaches to expanding the use of capillary electrophoresis in routine food analysis

Thirty years of capillary electrophoresis in food analysis laboratories: potential applications

CE has generated considerable interest in the research community since instruments were introduced by different trading companies in the 1990s. Nowadays, CE is popular due to its simplicity, speed, highly efficient separations and minimal solvent and reagent consumption; it can also be included as a useful technique in the nanotechnology field and it covers a wide range of specific applications in different fields (chemical, pharmaceutical, genetic, clinical, food and environmental). CE has been very well evaluated in research laboratories for several years, and different new approaches to improve sensitivity (one of the main drawbacks of CE) and robustness have been proposed. However, this technique is still not well accepted in routine laboratories for food analysis. Researching in data bases, it is easy to find several electrophoretic methods to determine different groups of analytes and sometimes they are compared in terms of sensitivity, selectivity, precision and applicability with other separation techniques. Although these papers frequently prove the potential of this methodology in spiked samples, it is not common to find a discussion of the well-known complexity of the matrices to extract analytes from the sample and/or to study the interferences in the target analytes. Summarizing, the majority of CE scientific papers focus primarily on the effects upon the separation of the analytes while ignoring their behavior if these analytes are presented in real samples.

CE: a useful analytical tool for the characterization of Maillard reaction products in foods

The Maillard reaction (MR) is a complex series of nonenzymatic reactions between reducing compounds and amines, amino acids, peptides, or proteins that play an important role in the formation of flavors and colors in foods during processing and storage. Also, the antioxidant properties of some Maillard reaction products (MRP) was an additional benefit reported. On the other hand, these reactions decrease the nutritional quality of foods and may result in the formation of toxic MRP. Although, research to assess the risks and benefits associated with the consumption of MRP in the diet is still awaiting for new analytical methodologies to be developed. Structural characterization of MRP has been very challenging due to the chemical diversity of these compounds which present a wide range of polarities and molecular weights, making analyses difficult. CE is a technique that has gained popularity for the separation of complex mixtures that have otherwise proved difficult to analyze. Thus, the purpose of this overview is to give the reader an appreciation of some of the CE analytical developments on the analysis of MRP in model systems and foods, and to address the potential of CE on the characterization of this complex group of compounds.

Characterization and differentiation of diverse transgenic and nontransgenic soybean varieties from CE protein profiles

Nowadays, soybeans are commercialized in a wide variety of colors and tones. Moreover, some pigmented seeds are being commercialized as soybeans while, on other occasions, these seeds are labeled as mung beans, azuki beans or soybean frijoles generating confusion on their identity. In this work, CE has been applied for the first time for the characterization and differentiation of different pigmented beans commercialized as soybeans. Other seeds commercialized as azuki, mung green soybeans or soybean frijoles were also analyzed. Borate buffer (at pH 8.5) containing 20% v/v ACN was used as the separation media and solution containing ACN/water (75:25 v/v) with 0.3% v/v acetic acid was used to solubilize the proteins from the samples. A 50 cm bare fused-silica capillary was employed for obtaining adequate separations in about 12 min. The CE protein pattern observed for yellow soybeans was different from that corresponding to green and red soybeans. The seeds commercialized as black soybean presented electropherograms identical or similar to those yielded by the yellow seeds with the exception of the sample labeled as black soybeans frijoles that presented a totally different pattern. In addition, CE protein profiles obtained for azuki and mung green soybeans were very similar to those corresponding to red soybeans and green soybeans, respectively. Finally, the CE method was also applied to differentiate transgenic and nontransgenic soybean varieties. Discriminant analysis, using several protein peak areas as variable, was used to successfully classify these samples.

Optimization of in-situ monolithic synthesis for immunopreconcentration in capillary

Poly(glycidyl methacrylate-co-ethylene dimethacrylate) monoliths have been synthetized in fused-silica capillary. The monomer mixture composition, initiation mode and porogen composition were optimized in order to provide a monolith with an homogeneous morphology and able to generate an electroosmotic flow via the incorporation of a small percentage of monomers possessing sulfonate group. Anti-ochratoxin A antibodies were immobilized through a single step on the epoxy groups leading to a miniaturized immunoextraction column. In order to evaluate the specificity of the analyte-antigen interaction on this immunosorbent, the retention of ochratoxin A was examined on this support but also on two complementary sorbents: one constituted by the non-bonded monolith and another one bonded with non-specific antibodies. Only the monolith bonded with anti-ochratoxin A antibodies lead to retention, showing the specificity of the interactions involved. This affinity phase based on a monolithic polymer support exhibits a high potential for specific preconcentration of small molecules.

New supported liquid membrane-capillary electrophoresis in-line arrangement for direct selective analysis of complex samples

An in-line coupling of a micro-membrane extraction unit, based on supported liquid membrane, with commercially available capillary electrophoresis equipment is described. A main characteristic of this micro-membrane device, made from a simple Eppendorf tube, is that it permits the application of voltage in the acceptor solution to be applied during the extraction process. This has been shown as an alternative to enhance sensitivity, as the analytical signal achieved by applying 10 kV for 20 min was similar to that obtained without the application of voltage and with extraction time of 60 min. In addition, the design has been made permitting both in-line hydrodynamic and electrokinetic sample introduction into the electrophoretic capillary. The analytical potential of the proposed system has been demonstrated by the direct determination of nitroimidazoles from pig liver tissue. The high efficiency of the proposed system allowed the extraction and the determination of the analytes to be performed from a simple tissue homogenate obtained in water. The precision of the analysis of spiked samples, expressed in terms of relative standard deviation, was better than 4.8%.

Recent advances in the application of capillary electromigration methods for food analysis

This article reviews the latest developments in the application of capillary electromigration methods for the analysis of foods and food components. Nowadays, methods based on CE techniques are becoming widely used in food analytical and research laboratories. This review covers the application of CE to analyze amino acids, biogenic amines, peptides, proteins, DNAs, carbohydrates, phenols, polyphenols, pigments, toxins, pesticides, vitamins, additives, small organic and inorganic ions, chiral compounds, and other compounds in foods, as well as to investigate food interactions and food processing. The use of microchips as well as other foreseen trends in CE analysis of foods is discussed. Papers that were published during the period June 2002-June 2005 are included following the previous review by Frazier and Papadopoulou (Electrophoresis 2003, 24, 4095-4105).