Food control quality by isotope dilution liquid chromatography-tandem mass spectrometry

Abstract

The late part of the 20th century the advancement of knowledge regarding nutrition and disease prevention provided an opportunity for individuals to affect their own health. This expanding body of information helped people to understand how the environment and their own behaviour affected their body. People now had powerful tools to help maintaining and protecting their health. The understanding of how our diet affects our well being has dramatically changed the lifestyles and attitudes of people, who began to make menu and purchasing decisions based on how foods would affect their heath. A shift toward healthier lifestyles and healthier diets began. Food processors and marketers had to refocus their efforts from promoting foods for pleasure to promoting foods that fit in to a healthy diet. Primarily, the focus was on reducing fat and cholesterol in the diet and supplementing vitamins and minerals. Research began to demonstrate the presence of various phytochemicals in wine and juice make it from fruits and vegetables( such as stilbenes, falvoniods, polyphenols…) and specially in olive oil as ( polyphenol in dialdehyed form: oleochanthal, hydroxyoleocanthal..) These compounds have come to be known as nutraceuticals. The list of nutraceuticals present in wine, fruit drink and olive oil that are believed to have positive biological properties has been expanding. Food processors and developers have become very interested in exploiting these nutraceuticals for the production of foods that are not only part of a healthy diet but also improve the consumer’s health in another specific way. These foods have become known as “functional foods” means quality marker. The aim of this thesis has been to develop a analytical methods to determine the concentration of a group of these nutraceuticals in food , such as, quantitative determination of resveratrol in wine, pterostilbene in blueberry juice and dialdehyde form in olive oil using a sensitive high-performance liquid chromatographic separation method coupling with tandem-mass and isotope dilution to order to optimal the conditions for the analysis method, such as extraction procedure, matrices, column, quality controls, wavelength, mobile phases, run time, optimal separation (gradient, retention times), temperature, capillary voltage, cone voltages, vacuum and labelled internal standards, resulting in the best sensitivity and selectivity,The goodness and satisfactory of the method was performed according to, containing linear measuring range, quantification, lower limit of quantification (LLOQ), lower limit of detection (LLOD), quality controls, precision(RSD %), accuracy, recovery, stability and matrix effects. In conclusion, the described high-performance liquid chromatographic separation method with tandem-mass spectrometry detection and isotope dilution showed a satisfactory overall analytical performance well suited for applications in food quality control.