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

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.

Read about recent advances in the optimization of chromatographic conditions used for the separation of antioxidants in functional foods.

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