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Capillary Electrophoresis in Food and Foodomics

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Capillary Electrophoresis

Part of the book series: Methods in Molecular Biology ((MIMB,volume 1483))

Abstract

Quality and safety assessment as well as the evaluation of other nutritional and functional properties of foods imply the use of robust, efficient, sensitive, and cost-effective analytical methodologies. Among analytical technologies used in the fields of food analysis and foodomics, capillary electrophoresis (CE) has generated great interest for the analyses of a large number of compounds due to its high separation efficiency, extremely small sample and reagent requirements, and rapid analysis. The introductory section of this chapter provides an overview of the recent applications of capillary electrophoresis (CE) in food analysis and foodomics. Relevant reviews and research articles on these topics are tabulated including papers published in the period 2011–2014. In addition, to illustrate the great capabilities of CE in foodomics the chapter describes the main experimental points to be taken into consideration for a metabolomic study of the antiproliferative effect of carnosic acid (a natural diterpene found in rosemary) against HT-29 human colon cancer cells.

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Acknowledgments

This work was supported by an AGL2011-29857-C03-01 project (Ministerio de Educacion y Ciencia, Spain). A.V. thanks the Ministerio de Economía y Competitividad for his FPI predoctoral fellowship. T.A. thanks the Capes Foundation, Ministry of Education of Brazil, for her predoctoral fellowship (proc. no: BEX 1532/13-8).

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Authors and Affiliations

  1. Foodomics Laboratory, CIAL, CSIC, c/Nicolas Cabrera, 9 Campus Cantoblanco, Madrid, 28049, Spain

    Clara Ibáñez, Tanize Acunha, Alberto Valdés, Virginia García-Cañas, Alejandro Cifuentes & Carolina Simó

  2. CAPES Foundation, Ministry of Education of Brazil, Brasília, DF, 70.040-020, Brazil

    Tanize Acunha

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  1. Clara Ibáñez
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  2. Tanize Acunha
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  3. Alberto Valdés
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  4. Virginia García-Cañas
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  5. Alejandro Cifuentes
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  6. Carolina Simó
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Correspondence to Carolina Simó .

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  1. Helmholtz Zentrum Munchen, Neuherberg, Germany

    Philippe Schmitt-Kopplin

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Ibáñez, C., Acunha, T., Valdés, A., García-Cañas, V., Cifuentes, A., Simó, C. (2016). Capillary Electrophoresis in Food and Foodomics. In: Schmitt-Kopplin, P. (eds) Capillary Electrophoresis. Methods in Molecular Biology, vol 1483. Humana Press, New York, NY. https://doi.org/10.1007/978-1-4939-6403-1_22

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  • DOI: https://doi.org/10.1007/978-1-4939-6403-1_22

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